Headspace volume and percentage of carbon monoxide affects carboxymyoglobin layer development of modified atmosphere packaged beef steaks

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Raines, Christopher R ^a,b   Hunt, Melvin C ^b  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Beef; Carboxymyoglobin; Color; Headspace; Modified atmosphere packaging

Indexed keywords

CARBON MONOXIDE; CARBOXYMYOGLOBIN; MYOGLOBIN;

ANIMAL; ARTICLE; CATTLE; COLOR; CONSUMER; FOOD PACKAGING; HUMAN; MEAT; METHODOLOGY; PH; SAFETY;

ANIMALS; CARBON MONOXIDE; CATTLE; COLOR; CONSUMER SATISFACTION; FOOD PACKAGING; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; MYOGLOBIN; SAFETY;

INSECTIVORA;

EID: 74249110847     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01418.x     Document Type: Article

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