Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops

Meat Science

Volumn 74, Issue 4, 2006, Pages 704-709

  Wicklund, R A ^a   Paulson, D D ^a   Tucker, E M ^a   Stetzer, A J ^a   DeSantos, F ^a   Rojas, M ^a   MacFarlane, B J ^b   Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b Tyson Fresh Foods Inc   (United States)

Author keywords

Carbon monoxide; Case ready; Modified atmosphere packaging; Pork

Indexed keywords

EID: 33747750860     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.05.024     Document Type: Article

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