Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage

Meat Science

Volumn 69, Issue 3, 2005, Pages 493-500

  Mancini, R A ^a   Hunt, M C ^a   Hachmeister, K A ^a   Kropf, D H ^a   Johnson, D E ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Carbon monoxide; High oxygen; Marrow color; Modified atmosphere packaging; Ultra low oxygen

Indexed keywords

ATMOSPHERIC HUMIDITY; BONE; CARBON MONOXIDE; DISCOLORATION; MEATS; PROTEINS; REFRIGERATION; STATISTICAL METHODS;

HIGH OXYGEN; MARROW COLOR; MODIFIED ATMOSPHERE PACKAGING; ULTRA-LOW OXYGEN;

PACKAGING;

CARBON MONOXIDE; DISCOLORATION; HUMIDITY; MEAT; PACKAGING; PROTEINS; REFRIGERATION; STATISTICAL ANALYSIS;

EID: 11444269538     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.09.003     Document Type: Article

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