Color stability and reversion in carbon monoxide packaged ground beef

Meat Science

Volumn 85, Issue 3, 2010, Pages 525-530

  Jeong, Jong Youn ^a   Claus, James R ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Carbon monoxide packaging; Carboxymyoglobin; Color; Ground beef

Indexed keywords

CARBON MONOXIDE; METMYOGLOBIN; MYOGLOBIN; OXYGEN; PIGMENT; POLYVINYLCHLORIDE;

ANAEROBIC GROWTH; ANIMAL; ARTICLE; CATTLE; COLOR; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; STANDARD; TIME;

ANAEROBIOSIS; ANIMALS; CARBON MONOXIDE; CATTLE; COLOR; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; MEAT; METMYOGLOBIN; MYOGLOBIN; OXYGEN; PIGMENTS, BIOLOGICAL; POLYVINYL CHLORIDE; TIME FACTORS;

EID: 77954959813     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.027     Document Type: Article

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