A combined very fast chilling and tannic acid-Lycium ruthenicum anthocyanin treatment for preserving beef color through inhibition of lipid and myoglobin oxidation during aging.
Beef color is one of the most important quality attributes influencing freshness perception and consumer purchasing decisions. In this study, owing to their complementary antioxidant and natural coloring properties, tannic acid (TA, 2 mg/mL) and Lycium ruthenicum anthocyanins (LRA, 8 mg/mL) were used as coloring antiox...