Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

Meat Science

Volumn 92, Issue 4, 2012, Pages 604-609

  Li, Xin ^a   Lindahl, Gunilla ^a   Zamaratskaia, Galia ^a   Lundström, Kerstin ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Tocopherol; Beef; Color stability; NADH; Packaging method

Indexed keywords

COLOR STABILITY; IN-VACUUM; LONGISSIMUS; NADH; PACKAGING METHODS; STORAGE TIME; VACUUM PACKAGING;

BEEF; CARBON DIOXIDE; COLOR; OXYGEN; STABILITY; VACUUM;

MODIFIED ATMOSPHERE PACKAGING;

ALPHA TOCOPHEROL; DEOXYMYOGLOBIN; METMYOGLOBIN; MYOGLOBIN; NICOTINAMIDE ADENINE DINUCLEOTIDE; OXYGEN; OXYMYOGLOBIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; CROSS BREEDING; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; MALE; MEAT; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; PIGMENTATION; PROTEIN STABILITY; SKELETAL MUSCLE; VACUUM;

ALPHA-TOCOPHEROL; ANIMALS; CATTLE; CROSSES, GENETIC; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; MALE; MEAT; METMYOGLOBIN; MUSCLE, SKELETAL; MYOGLOBIN; NAD; OXIDATION-REDUCTION; OXYGEN; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PROTEIN STABILITY; VACUUM;

EID: 84865547625     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.06.006     Document Type: Article

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