Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs

Meat Science

Volumn 94, Issue 4, 2013, Pages 447-454

  Murphy, K M ^a   O'Grady, M N ^a   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Gas to meat ratio; Meat quality; Modified atmosphere packaging; Sensory analysis

Indexed keywords

LEAST SQUARES REGRESSION; LIPID OXIDATION; LONGISSIMUS DORSI; MEAT QUALITY; MODIFIED ATMOSPHERE; SENSORY ANALYSIS; SENSORY QUALITIES; SURFACE COLOURS;

CARBON DIOXIDE; CHEMICAL DETECTION; GASES; MODIFIED ATMOSPHERE PACKAGING;

BEEF;

OXYGEN;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; ATMOSPHERE; CATTLE; CONSUMER; DIET; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; MEAT; METHODOLOGY; REGRESSION ANALYSIS; STANDARD; TASTE;

ANALYSIS OF VARIANCE; ANIMALS; ATMOSPHERE; CATTLE; CONSUMER SATISFACTION; DIET; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; LEAST-SQUARES ANALYSIS; LIPID PEROXIDATION; MEAT; OXYGEN; TASTE;

EID: 84876740237     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.03.032     Document Type: Article

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