Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef

Meat Science

Volumn 67, Issue 2, 2004, Pages 231-236

  Sørheim, Oddvin ^a   Ofstad, Ragni ^a   Lea, Per ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Carbon dioxide; Cooking loss; Ground beef; Microstructure; Modified atmosphere packaging; Texture

Indexed keywords

COOKING LOSS; GROUND BEEF; MODIFIED ATMOSPHERIC PACKAGING (MAP);

CARBON DIOXIDE; COLD STORAGE; COLLAGEN; FOOD PROCESSING; MICROSTRUCTURE; MUSCLE; PACKING PLANTS; POLYAMIDES; POLYETHYLENES; TEXTURES;

MEATS;

EID: 0346639278     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.10.010     Document Type: Article

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