The use of micro-perforated lidding film in low-oxygen storage of beef steaks

Journal of Muscle Foods

Volumn 16, Issue 2, 2005, Pages 103-116

  Beggan, M ^a   Allen, P ^a   Butler, F ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BEEF STEAKS; COLOR MEASUREMENTS; MEAT QUALITY; SCAVENGERS;

COLOR; FOOD PROCESSING; LIPIDS; MUSCLE; OXIDATION; PERMITTIVITY;

MEATS;

LETHRINIDAE;

EID: 18144390633     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2005.07704.x     Document Type: Article

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