Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork

Meat Science

Volumn 77, Issue 4, 2007, Pages 520-528

  De Santos, F ^a   Rojas, M ^a   Lockhorn, G ^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; Color; Endpoint temperature; Pork

Indexed keywords

EID: 35648998438     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.04.031     Document Type: Article

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