000			01557 a2200493 4500
005			20250516030053.0
264		0	_c20110801
008			201108s 0 0 eng d
022			_a1873-4138
024	7		_a10.1016/j.meatsci.2011.02.002 _2doi
040			_aNLM _beng _cNLM
100	1		_aSuman, S P
245	0	0	_aChitosan inhibits premature browning in ground beef. _h[electronic resource]
260			_bMeat science _cJul 2011
300			_a512-6 p. _bdigital
500			_aPublication Type: Comparative Study; Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
650	0	4	_aAnimals
650	0	4	_aAntioxidants _xchemistry
650	0	4	_aCarbon Monoxide _xchemistry
650	0	4	_aCattle
650	0	4	_aChitosan _xchemistry
650	0	4	_aFood Packaging _xmethods
650	0	4	_aFood Preservatives _xchemistry
650	0	4	_aHot Temperature
650	0	4	_aHydrogen-Ion Concentration
650	0	4	_aMaillard Reaction
650	0	4	_aMeat Products _xanalysis
650	0	4	_aOxidation-Reduction
650	0	4	_aOxygen _xadverse effects
650	0	4	_aPigmentation
650	0	4	_aQuality Control
650	0	4	_aRefrigeration
650	0	4	_aSurface Properties
650	0	4	_aTime Factors
650	0	4	_aVacuum
700	1		_aMancini, R A
700	1		_aJoseph, P
700	1		_aRamanathan, R
700	1		_aKonda, M K R
700	1		_aDady, G
700	1		_aYin, S
773	0		_tMeat science _gvol. 88 _gno. 3 _gp. 512-6
856	4	0	_uhttps://doi.org/10.1016/j.meatsci.2011.02.002 _zAvailable from publisher's website
999			_c20668802 _d20668802