Effects of Sodium Nitrite and Tocopherol Incorporated Poly(Lactic Acid) Biodegradable Films on Dark-Cutting Beef Color by Anibal Bher, Gretchen Mafi, Mansour Alnajrani, Morgan L. Denzer, Morgan Pfeiffer, Rafael Auras, Ranjith Ramanathan, Timothy Bowser, Trinity J Smith, Wesley Osburn

“…Half of the steaks were removed from display on d 5 and cooked to 71°C on a George Foreman grill to evaluate the cooked color. The remaining steaks were evaluated on d 6 for microbial growth and lipid oxidation. …”
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