Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

Meat Science

Volumn 81, Issue 4, 2009, Pages 720-725

  Zakrys, P I ^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; Consumer acceptability; MAP; Oxidation; Texture

Indexed keywords

EID: 58149492527     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.10.024     Document Type: Article

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