Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Resconi, Virginia Celia ^a   Escudero, Ana ^b   Beltrán, José Antonio ^a   Olleta, José Luis ^a   Sañudo, Carlos ^a   Mar Campo, María del ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Carbonyl compounds; Color stability; Gas chromatography olfactometry; MAP; Meat quality

Indexed keywords

ALDEHYDE; KETONE; OXYGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CATTLE; COMPARATIVE STUDY; FOOD HANDLING; FOOD PACKAGING; FOOD PREFERENCE; HUMAN; INBRED STRAIN; LIGHT; LIPID PEROXIDATION; MALE; MEAT; ODOR; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; RADIATION EXPOSURE; SENSATION; SPAIN;

ALDEHYDES; ANIMALS; ANIMALS, INBRED STRAINS; CATTLE; FOOD HANDLING; FOOD PACKAGING; FOOD PREFERENCES; HUMANS; KETONES; LIGHT; LIPID PEROXIDATION; MALE; MEAT; ODORS; OXYGEN; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SENSATION; SPAIN; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE ORGANIC COMPOUNDS;

EID: 84856024546     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02506.x     Document Type: Article

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