aNEC = Non-enhanced Control; 0.25 CG = 0.25% κ-Carrageenan + 1% Sea salt + 0.3% Sodium tripolyphosphate; 0.50 CG = 0.50% κ-Carrageenan + 1% Sea salt + 0.3% Sodium tripolyphosphate; 2.5 KL = 2.5% Potassium lactate + 1% Sea salt + 0.3% Sodium tripolyphosphate.

Figure 1: Effects of enhancement treatmentsa on nitric oxide metmyoglobin reducing activity (A and B) and % metmyoglobin (C and D; MMb, %) of beef strip loin during a 7 d retail display and storage at 2°C. Larger values for L*, a* and b* indicate a lighter, redder, or more yellow color, respectively.