Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

Meat Science

Volumn 86, Issue 4, 2010, Pages 994-998

  Suman, S P ^a   Mancini, R A ^b   Joseph, P ^a   Ramanathan, R ^b   Konda, M K R ^b   Dady, G ^b   Yin, S ^b  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Chitosan; Color stability; Ground beef; Lipid oxidation; Modified atmosphere packaging

Indexed keywords

ANTIOXIDANT EFFECT; COLOR STABILITY; GROUND BEEF; LIPID OXIDATION; MODIFIED ATMOSPHERE; MODIFIED ATMOSPHERE PACKAGING SYSTEMS; PACKAGING SYSTEM;

CARBON MONOXIDE; CHITIN; CHITOSAN; COLOR; MEATS; OXIDATION; OXYGEN; STABILITY;

MODIFIED ATMOSPHERE PACKAGING;

ANTIOXIDANT; CARBON MONOXIDE; CHITOSAN; OXYGEN;

AEROBIC METABOLISM; ANIMAL; ARTICLE; CATTLE; COLOR; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; LIPID PEROXIDATION; MEAT; METHODOLOGY; VACUUM;

AEROBIOSIS; ANIMALS; ANTIOXIDANTS; CARBON MONOXIDE; CATTLE; CHITOSAN; COLOR; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; OXYGEN; REFRIGERATION; VACUUM;

EID: 77956911824     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.08.006     Document Type: Article

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