Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

Meat Science

Volumn 79, Issue 4, 2008, Pages 648-655

  Zakrys, P I ^a   Hogan, S A ^a   O'Sullivan, M G ^a   Allen, P ^b   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Beef; Lipid oxidation; MAP; Protein oxidation; Sensory analysis; Tenderness

Indexed keywords

EID: 44949136331     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.10.030     Document Type: Article

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