Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters

Meat Science

Volumn 68, Issue 4, 2004, Pages 577-585

  Nannerup, Lisbeth D ^a   Jakobsen, Marianne ^a   Van Den Berg, Frans ^a   Jensen, Jens S ^b   Møller, Jens K S ^a   Bertelsen, Grete ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Colour stability; Cured cooked ham; Modified atmosphere packaging; Multiplicative analysis of variance; Oxygen transmission rate

Indexed keywords

COLOR STABILITY; CURED COOKED HAM; MODIFIED ATMOSPHERE PACKAGING; MULTIPLICATIVE ANALYSIS OF VARIANCE;

COLOR; FOOD STORAGE; MATHEMATICAL MODELS; MUSCLE; PACKAGING; PH EFFECTS; THERMAL EFFECTS;

MEATS;

EID: 4043119632     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.05.009     Document Type: Article

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