Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

Food Packaging and Shelf Life

Volumn 1, Issue 1, 2014, Pages 38-48

  Jongberg, Sisse ^a   Wen, Jinzhu ^a   Tørngren, Mari Ann ^b   Lund, Marianne N ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Chicken breast (m. pectoralis); Chicken thigh (m. peroneus longus); Eating quality; Lipid oxidation; Modified atmosphere packaging; Protein oxidation

Indexed keywords

EID: 84896295931     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2013.10.004     Document Type: Article

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