Scandinavian consumer preference for beef steaks packed with or without oxygen

Meat Science

Volumn 85, Issue 3, 2010, Pages 519-524

  Aaslyng, M D ^a   Torngren M A ^a   Madsen, N T ^a  

^a DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Beef; Consumer; High oxygen; MAP; Packing; Skin packing

Indexed keywords

OXYGEN;

ADOLESCENT; ADULT; AGED; ANIMAL; ARTICLE; CATTLE; CONSUMER; FOOD HANDLING; FOOD PACKAGING; HUMAN; MEAT; METHODOLOGY; MIDDLE AGED; SCANDINAVIA; SKELETAL MUSCLE; STANDARD; TASTE;

ADOLESCENT; ADULT; AGED; AGED, 80 AND OVER; ANIMALS; CATTLE; CONSUMER SATISFACTION; FOOD PACKAGING; FOOD TECHNOLOGY; HUMANS; MEAT; MIDDLE AGED; MUSCLE, SKELETAL; OXYGEN; SCANDINAVIA; TASTE; YOUNG ADULT;

ANIMALIA;

EID: 77954956045     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.026     Document Type: Article

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