Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef

Packaging Technology and Science

Volumn 22, Issue 2, 2009, Pages 85-96

  Clausen, Ina ^a   Jakobsen, Marianne ^b   Ertbjerg, Per ^b   Madsen, Niels T ^a  

^a DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Beef; Lipid oxidation; Modified atmosphere packaging (MAP); Myofibrillar fragmentation; Sensory quality; Vacuum skin packaging (VSP)

Indexed keywords

EARTH ATMOSPHERE; MEATS; OXIDATION; SEISMIC PROSPECTING; SKIN; THERMOFORMING; VACUUM;

BEEF; LIPID OXIDATION; MODIFIED ATMOSPHERE PACKAGING (MAP); MYOFIBRILLAR FRAGMENTATION; SENSORY QUALITY;

VACUUM TECHNOLOGY;

EID: 63449141422     PISSN: 08943214     EISSN: 10991522     Source Type: Journal    
DOI: 10.1002/pts.828     Document Type: Article

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