Improved use of oxygen scavengers to stabilize the colour of retail-ready meat cuts stored in modified atmospheres

International Journal of Food Science and Technology

Volumn 37, Issue 2, 2002, Pages 199-207

  Tewari, Gaurav ^a,c   Jeremiah, Lester E ^b   Jayas, Digvir S ^a   Holley, Richard A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c ESL Global Inc   (United States)

Author keywords

Beef; Centralized meat operations; Colour stability; Pork; Shelf life

Indexed keywords

FOOD PACKAGING;

ATMOSPHERICS; DISCOLORATION; FOOD PROCESSING; GAS ABSORPTION; PACKING PLANTS; PLASTIC FILMS;

MEATS;

LETHRINIDAE;

EID: 0038304760     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00557.x     Document Type: Article

References (19)

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