Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperatures

Meat Science

Volumn 75, Issue 2, 2007, Pages 265-272

  Saito, K ^a   Ahhmed, A ^b   Takeda, H ^b   Kawahara, S ^b   Irie, M ^b   Muguruma, M ^b  

^a Showa Denko Materials Co   (Japan)

^b UNIVERSITY OF MIYAZAKI   (Japan)

Author keywords

Beef; Humidity; IMP; K value; Meat freshness; Metmyoglobin

Indexed keywords

EID: 33750514775     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.07.011     Document Type: Article

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