https://casr-signal.com/downre....gulation-associated-
Beef mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) had been stored for 0, 3, 5, 7, and 10 d at 2°C or 7°C, followed closely by cooking to 75°C, and cooling and storage at 2°C-3°C until further evaluation. The treatment had been the top on the green color defect of all separate variables. The consequence of storage heat was only observed on CIE L* values and portion myoglobin denaturation (PMD). The control had been redder than the S