Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide

Journal of Animal Science

Volumn 86, Issue 4, 2008, Pages 972-981

  Hamling, A E ^a   Jenschke, B E ^a   Calkins, C R ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Enhancement; Modified atmosphere packaging; Retail display; Shelf life

Indexed keywords

AMMONIUM HYDROXIDE; CARBON DIOXIDE; CARBON MONOXIDE; FOOD PRESERVATIVE; HYDROXIDE; OXYGEN; SODIUM CHLORIDE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; CONSUMER; DARKNESS; DRUG EFFECT; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PIGMENTATION; SKELETAL MUSCLE; STANDARD; TIME; VACUUM;

ANIMALS; CARBON DIOXIDE; CARBON MONOXIDE; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER SATISFACTION; DARKNESS; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD TECHNOLOGY; HUMANS; HYDROXIDES; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; OXYGEN; PIGMENTATION; SODIUM CHLORIDE; TIME FACTORS; VACUUM;

BACTERIA (MICROORGANISMS);

EID: 42149193268     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2007-0394     Document Type: Article

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