The effect of retail packaging method on objective and consumer assessment of beef quality traits

Meat Science

Volumn 104, Issue , 2015, Pages 85-89

  Geesink, Geert ^a   Robertson, Joanna ^b   Ball, Alex ^c  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

^b Sheep CRC   (Australia)

^c Meat and Livestock Australia ^*  (Australia)

Author keywords

Beef; MAP; MSA; Sensory analysis

Indexed keywords

BEEF; CARBON DIOXIDE; GRADING; MAPS; MEATS; OXYGEN; PACKAGING; QUALITY CONTROL; SENSORY ANALYSIS;

EATING QUALITY; GRADING SYSTEM; MEAT QUALITY; MSA; PACKAGING METHODS; RETAIL PACKAGING; SENSORY EVALUATION; TOUGHENING EFFECTS;

MODIFIED ATMOSPHERE PACKAGING;

CARBON DIOXIDE; DESMIN; OXYGEN; PROTEIN INTAKE;

AIR; ANALYSIS; ANIMAL; AUSTRALIA; BOVINE; CHEMISTRY; COLOR; CONSUMER ATTITUDE; FOOD PACKAGING; HUMAN; MECHANICAL STRESS; METABOLISM; PROCEDURES; PROTEIN DEGRADATION; PROTEIN INTAKE; RED MEAT; STANDARDS; TASTE; VACUUM;

AIR; ANIMALS; AUSTRALIA; CARBON DIOXIDE; CATTLE; COLOR; CONSUMER BEHAVIOR; DESMIN; DIETARY PROTEINS; FOOD PACKAGING; HUMANS; OXYGEN; PROTEOLYSIS; RED MEAT; STRESS, MECHANICAL; TASTE; VACUUM;

EID: 84923573242     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.02.006     Document Type: Article

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