Effect of ageing prior to freezing on colour stability of ovine longissimus muscle

Meat Science

Volumn 88, Issue 3, 2011, Pages 332-337

  Kim, Yuan H Brad ^a   Frandsen, Matilde ^a   Rosenvold, Katja ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

Ageing; Colour; Lamb; Lipid oxidation; Modified atmosphere packaging; Tenderness

Indexed keywords

AGEING; COLOUR; LAMB; LIPID OXIDATION; MODIFIED ATMOSPHERE; TENDERNESS;

COLOR; FREEZING; OXIDATION; OXYGEN; STABILITY;

MODIFIED ATMOSPHERE PACKAGING;

OVIS;

MALONALDEHYDE; OXYGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; COLD; COMPARATIVE STUDY; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; PH; PHYSICAL CHEMISTRY; PIGMENTATION; QUALITY CONTROL; SHEAR STRENGTH; SHEEP; SKELETAL MUSCLE; SURFACE PROPERTY; TIME; VACUUM;

ANIMALS; COLD TEMPERATURE; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MALONDIALDEHYDE; MEAT; MUSCLE, SKELETAL; OXYGEN; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; QUALITY CONTROL; SHEAR STRENGTH; SHEEP, DOMESTIC; SURFACE PROPERTIES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; VACUUM;

EID: 79952817904     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.020     Document Type: Article

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