Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging

Meat Science

Volumn 81, Issue 3, 2009, Pages 467-473

  Sorheim O ^a   Westad, F ^a,b   Larsen, H ^a   Alvseike, O ^c  

^a NOFIMA   (Norway)

^b ABBON AS   (Norway)

^c Animalia   (Norway)

Author keywords

Colour; Freezing; Ground beef; Holding time post mortem; Modified atmosphere packaging; Residual oxygen; Sodium chloride

Indexed keywords

EID: 57149137742     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.09.010     Document Type: Article

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