Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting

Meat Science

Volumn 64, Issue 4, 2003, Pages 417-426

  Djenane, Djamel ^a   Sánchez Escalante, Armida ^b   Beltrán, José A ^a   Roncalés, Pedro ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Antioxidants; Beef; Display life; Lighting; Modified atmosphere; Rosemary; UV radiation

Indexed keywords

BEEF STEAKS;

ANTIOXIDANTS; FLUORESCENT LAMPS; LIGHTING; OXIDATION; PACKAGING; ULTRAVIOLET RADIATION; VITAMINS;

MEATS;

ANTIOXIDANTS; ASCORBIC ACID; FLUORESCENT LAMPS; ILLUMINATION; MEAT; OXIDATION; PACKAGING; ULTRAVIOLET RADIATION;

BACTERIA (MICROORGANISMS); ROSMARINUS OFFICINALIS;

EID: 0037411797     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00210-3     Document Type: Article

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