The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period (2023)
- Authors:
- USP affiliated authors: DARGELIO, MARIANA DAMIAMES BACCARIN - ESALQ ; BALIEIRO, JÚLIO CÉSAR DE CARVALHO - FMVZ ; DELGADO, EDUARDO FRANCISQUINE - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MANZI, JOÃO ANTÔNIO SANTOS - ESALQ ; KRAUSKOPF, MONIQUE MARCONDES - ESALQ ; ARAÚJO, CHIMENES DARLAN LEAL DE - ESALQ ; DONADO, PRISCILA ROBERTINA DOS SANTOS - ESALQ
- Unidades: ESALQ; FMVZ
- DOI: 10.1016/j.foodres.2023.113688
- Subjects: ATIVAÇÃO ENZIMÁTICA; CARNES E DERIVADOS; COR; ENVELHECIMENTO; GADO NELORE; MITOCONDRIAS; TOUROS
- Keywords: Succinato de sódio
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- Volume/Número/Paginação/Ano: v. 175, art. 113688, p. 1-10, 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
KRAUSKOPF, Monique Marcondes et al. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period. Food Research International, v. 175, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113688. Acesso em: 28 dez. 2025. -
APA
Krauskopf, M. M., Araújo, C. D. L. de, Santos-Donado, P. R. dos, Dargelio, M. D. B., Manzi, J. A. S., Venturini, A. C., et al. (2023). The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period. Food Research International, 175, 1-10. doi:10.1016/j.foodres.2023.113688 -
NLM
Krauskopf MM, Araújo CDL de, Santos-Donado PR dos, Dargelio MDB, Manzi JAS, Venturini AC, Balieiro JC de C, Delgado EF, Castillo CJC. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period [Internet]. Food Research International. 2023 ; 175 1-10.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.foodres.2023.113688 -
Vancouver
Krauskopf MM, Araújo CDL de, Santos-Donado PR dos, Dargelio MDB, Manzi JAS, Venturini AC, Balieiro JC de C, Delgado EF, Castillo CJC. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period [Internet]. Food Research International. 2023 ; 175 1-10.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.foodres.2023.113688 - Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods
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Informações sobre o DOI: 10.1016/j.foodres.2023.113688 (Fonte: oaDOI API)
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