Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration

Packaging Technology and Science

Volumn 23, Issue 6, 2010, Pages 327-338

  Venturini, Anna Cecilia ^a,c   Contreras Castillo, Carmen J ^b   Faria, José De Assis Fonseca ^c   Gallo, Cláudio Rosa ^b   Silva, Tâmara Zago ^b   Shirahigue, Ligianne Din ^b  

^a UNIVERSIDADE METROPOLITANA DE SANTOS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

beef; colour; microbial evaluation; modified atmosphere and carbon monoxide

Indexed keywords

BACTERIOSTATIC; BEEF; BOS INDICUS; BOS TAURUS; COLOUR; COLOUR STABILIZATION; LONGISSIMUS; LOW CARBON; LOW LEVEL; MICROBIAL EVALUATION; MICROFLORA; MODIFIED ATMOSPHERE; MODIFIED ATMOSPHERE PACKAGING SYSTEMS; SENSORY PROPERTIES; STORAGE TIME;

CARBON DIOXIDE; CARBON MONOXIDE; DISCOLORATION; MEATS; OXYGEN;

COLOR;

BACTERIA (MICROORGANISMS); BOS INDICUS; BOS TAURUS;

EID: 78349277752     PISSN: 08943214     EISSN: 10991522     Source Type: Journal    
DOI: 10.1002/pts.902     Document Type: Article

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