Investigation of the effects of commercial carcass suspension (24 and 48 h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

Food Research International

Volumn 43, Issue 1, 2010, Pages 277-284

  Zakrys Waliwander, P I ^a   O'Sullivan, M G ^a   Allen, P ^b   O'Neill, E E ^a   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Beef; Consumer; Hanging; Juiciness; Lipid oxidation; MAP; Protein oxidation; Tenderness

Indexed keywords

[CARBONYL; COOKED BEEF; GAS ATMOSPHERE; LIPID OXIDATION; MATRIX; MEAT QUALITY; MEAT TENDERNESS; MODIFIED ATMOSPHERE; NEGATIVE INFLUENCE; PACKAGING SYSTEM; PROTEIN OXIDATION; SHORT TERM STORAGE;

OXIDATION; OXYGEN; PROTEINS;

MEATS;

EID: 72149092241     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.10.005     Document Type: Article

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