Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum

Meat Science

Volumn 87, Issue 1, 2011, Pages 1-6

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

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Carboxymyoglobin; Color stability; Ground beef; Modified atmosphere packaging

Indexed keywords

CARBOXY-MYOGLOBIN; COLOR STABILITY; GROUND BEEF; MODIFIED ATMOSPHERE; VACUUM PACKAGE;

CARBON MONOXIDE; CHLORINE COMPOUNDS; COLOR; MEATS; POLYVINYL CHLORIDES; VACUUM; VACUUM TECHNOLOGY;

MODIFIED ATMOSPHERE PACKAGING;

CARBON DIOXIDE; CARBON MONOXIDE; POLYVINYLCHLORIDE;

AIR; ANIMAL; ARTICLE; CATTLE; COLOR; COMPARATIVE STUDY; FOOD PACKAGING; FOOD PRESERVATION; MEAT; METHODOLOGY; VACUUM;

AIR; ANIMALS; CARBON DIOXIDE; CARBON MONOXIDE; CATTLE; COLOR; FOOD PACKAGING; FOOD PRESERVATION; MEAT; POLYVINYL CHLORIDE; VACUUM;

EID: 77958084232     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.08.004     Document Type: Article

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