Colour deterioration, measured by metmyoglobin accumulation, in four muscles, from 10 beef animals, intravenously injected pre‐slaughter with sodium ascorbate, is compared with similar muscles from 10 control animals, at 0 °C and 5 °C. Meat from sodium ascorbate treated animals has significantly better colour stability, particularly M. psoas major and M. gluteus medius at the higher storage temperature.
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D.E. Hood (1975) studied this question.
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