Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times

Meat Science

Volumn 87, Issue 2, 2011, Pages 101-106

  Lagerstedt, Asa ^a   Lundström, Kerstin ^a   Lindahl, Gunilla ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Beef; Colour; Modified atmosphere packaging; Protein oxidation; Sensory qualities; Shear force

Indexed keywords

COLOUR; MODIFIED ATMOSPHERE; PROTEIN OXIDATION; SENSORY QUALITIES; SHEAR FORCE;

BEEF; COLOR; OXIDATION; OXYGEN; PROTEINS; VACUUM; WATER CONTENT;

MODIFIED ATMOSPHERE PACKAGING;

ALPHA TOCOPHEROL; METMYOGLOBIN; OXYGEN;

ANIMAL; ARTICLE; CATTLE; COLOR; FOOD HANDLING; FOOD PACKAGING; MEAT; MECHANICAL STRESS; METABOLISM; METHODOLOGY; SKELETAL MUSCLE; VACUUM;

ALPHA-TOCOPHEROL; ANIMALS; CATTLE; COLOR; FOOD PACKAGING; FOOD TECHNOLOGY; MEAT; METMYOGLOBIN; MUSCLE, SKELETAL; OXYGEN; STRESS, MECHANICAL; VACUUM;

EID: 78649507988     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.08.010     Document Type: Article

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