The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef

Food Research International

Volumn 34, Issue 9, 2001, Pages 815-826

  Jeremiah, L E ^a   Gibson, L L ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Beef; Color stability; Retail case life; Retail properties; Retail ready; Storage temperature

Indexed keywords

BEEF; COLOR; DAY LENGTH; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FREEZING; METMYOGLOBIN; MYOGLOBIN; ODOR; ORGANOLEPTIC PROPERTY; OXYMYOGLOBIN; PH; SHELF LIFE; STORAGE TEMPERATURE;

EID: 0034794903     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00104-1     Document Type: Article

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