The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef

Meat Science

Volumn 97, Issue 1, 2014, Pages 1-10

  Rogers, H B ^a   Brooks, J C ^a   Martin, J N ^a   Tittor, A ^a   Miller, M F ^a   Brashears, M M ^a  

^a TEXAS TECH UNIVERSITY   (United States)

Author keywords

Ground beef; Packaging; Shelf life; Spoilage; Temperature abuse

Indexed keywords

CONSUMER ACCEPTABILITY; GROUND BEEF; GROUND BEEF PATTIES; MICROBIAL ANALYSIS; QUALITY CHARACTERISTIC; SENSORY ATTRIBUTES; SENSORY PREFERENCES; SHELF LIFE;

CARBON DIOXIDE; MEATS; PACKAGING; PACKAGING MACHINES; SPOILAGE;

MODIFIED ATMOSPHERE PACKAGING;

THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE;

ANIMAL; ARTICLE; CATTLE; COLOR; CONSUMER; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD STORAGE; GROUND BEEF; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; PACKAGING; SHELF-LIFE; SPOILAGE; TEMPERATURE; TEMPERATURE ABUSE; VACUUM;

GROUND BEEF; PACKAGING; SHELF-LIFE; SPOILAGE; TEMPERATURE ABUSE;

ANIMALS; CATTLE; COLOR; CONSUMER SATISFACTION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD STORAGE; HUMANS; MEAT; ODORS; TEMPERATURE; THIOBARBITURATES; VACUUM;

EID: 84893349895     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.11.020     Document Type: Article

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