Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum

Meat Science

Volumn 69, Issue 3, 2005, Pages 441-449

  John, Liza ^a   Cornforth, Daren ^a   Carpenter, Charles E ^a   Sorheim, Oddvin ^b   Pettee, Brian C ^a   Whittier, Dick R ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Beef; Color; Packaging; Thiobarbituric acid

Indexed keywords

CARBON MONOXIDE; COLOR; FOOD STORAGE; ORGANIC ACIDS; OXYGEN; PACKAGING; VACUUM APPLICATIONS;

BEEF; MODIFIED ATMOSPHERE PACKAGING (MAP); THIOBARBITURIC ACID;

MEATS;

BARBITURIC ACID; CARBON MONOXIDE; COLOR; FOOD STORAGE; MEAT; OXYGEN; PACKAGING; SHELF LIFE; VACUUM;

EID: 11444252983     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.08.013     Document Type: Article

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