Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles

Meat Science

Volumn 75, Issue 3, 2007, Pages 432-442

  Seyfert, M ^a   Mancini, R A ^b   Hunt, M C ^a   Tang, J ^b   Faustman, C ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Beef; Carbon monoxide; Colour; High oxygen; Modified atmosphere packaging; Reducing activity

Indexed keywords

BOS TAURUS;

EID: 33845703550     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.08.007     Document Type: Article

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