Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum

Meat Science

Volumn 95, Issue 2, 2013, Pages 229-234

  Li, Xin ^a   Babol, Jakub ^a   Wallby, Anna ^a   Lundström, Kerstin ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Beef; Consumer test; Dry ageing bag; Meat quality; Microbial quality; Vacuum

Indexed keywords

CONSUMER PREFERENCES; CONSUMER TEST; CONTROLLED CONDITIONS; DRY AGEING BAG; LACTIC ACID BACTERIA; MEAT QUALITY; MICROBIAL QUALITY; QUALITY ATTRIBUTES;

BACTERIA; BEEF; MEATS; VACUUM TECHNOLOGY;

VACUUM;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

ADULT; AGED; ANALYSIS; ANIMAL; BACTERIAL COUNT; BOVINAE; CHEMISTRY; COLOR; CONSUMER ATTITUDE; ENTEROBACTERIACEAE; FEMALE; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MALE; MEAT; MICROBIOLOGY; MIDDLE AGED; PH; PROCEDURES; SKELETAL MUSCLE; TASTE; VACUUM; YOUNG ADULT; ARTICLE; CATTLE; CONSUMER; METHODOLOGY;

ADULT; AGED; ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; COLOR; CONSUMER BEHAVIOR; ENTEROBACTERIACEAE; FEMALE; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MIDDLE AGED; MUSCLE, SKELETAL; TASTE; VACUUM; YOUNG ADULT; CONSUMER SATISFACTION;

EID: 84878697737     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.05.009     Document Type: Article

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