Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color

Journal of Animal Science

Volumn 86, Issue 5, 2008, Pages 1191-1199

  Grobbel, J P ^a   Dikeman, M E ^a   Hunt, M C ^a   Milliken, G A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Beef; Cooked color; Display color; Modified atmosphere packaging; Tenderness

Indexed keywords

CARBON DIOXIDE; NITROGEN; OXYGEN;

AGING; ANIMAL; ARTICLE; CADAVER; CATTLE; CONSUMER; COOKING; FOOD HANDLING; FOOD PACKAGING; HUMAN; MEAT; MECHANICAL STRESS; METABOLISM; METHODOLOGY; PHYSIOLOGY; PIGMENTATION; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TIME; VACUUM;

AGING; ANIMALS; CARBON DIOXIDE; CATTLE; CONSUMER SATISFACTION; COOKERY; FOOD PACKAGING; FOOD TECHNOLOGY; HUMANS; MEAT; MUSCLE, SKELETAL; NITROGEN; OXYGEN; PIGMENTATION; POSTMORTEM CHANGES; STRESS, MECHANICAL; TEMPERATURE; TIME FACTORS; VACUUM;

EID: 43749113795     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2007-0479     Document Type: Article

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