Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems

Meat Science

Volumn 93, Issue 2, 2013, Pages 336-343

  Ripoll, G ^a   Alberti P ^a   Casasus I ^a   Blanco, M ^a,b  

^a Instituto Agroalimentario de Aragón IA2   (Spain)

^b Fundación Parque Científico Tecnológico de Aula Dei FPCTAD   (Spain)

Author keywords

Concentrates; Film; Grazing; MAP; Vacuum

Indexed keywords

COLOR EVOLUTION; CONCENTRATES; GRAZING; MANAGEMENT SYSTEMS; MEAT COLOR; MEAT QUALITY; METMYOGLOBIN; PACKAGING SYSTEM; SHELF LIFE; VACUUM PACKAGING;

COLOR; FILMS; FINS (HEAT EXCHANGE); MAPS; MODIFIED ATMOSPHERE PACKAGING; PACKAGING MACHINES; VACUUM;

MEATS;

FATTY ACID; METMYOGLOBIN; OXYGEN;

ANIMAL; ANIMAL HUSBANDRY; ARTICLE; CATTLE; CHEMISTRY; COLOR; FOOD PACKAGING; FOOD QUALITY; MALE; MEAT; METABOLISM; METHODOLOGY; SKELETAL MUSCLE; VACUUM;

ANIMAL HUSBANDRY; ANIMALS; CATTLE; COLOR; FATTY ACIDS; FOOD PACKAGING; FOOD QUALITY; MALE; MEAT; METMYOGLOBIN; MUSCLE, SKELETAL; OXYGEN; VACUUM;

EID: 84868627294     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.09.012     Document Type: Article

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