Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round muscles

Meat Science

Volumn 68, Issue 2, 2004, Pages 209-219

  Seyfert, M ^a   Hunt, M C ^a   Mancini, R A ^a   Hachmeister, K A ^a   Kropf, D H ^a   Unruh, J A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Beef round; Chilling; Colour; Injection enhancement; MAP

Indexed keywords

BEEF ROUND; CHILLING; INJECTION ENHANCEMENT; MAP;

CARBON DIOXIDE; COLOR; MUSCLE; OXYGEN; PACKING PLANTS; PARTIAL PRESSURE; PH EFFECTS;

MEATS;

RECTUS;

EID: 2942648765     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.02.019     Document Type: Article

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