Shelf life of fresh meat products under LED or fluorescent lighting

Meat Science

Volumn 117, Issue , 2016, Pages 75-84

  Steele, K S ^a   Weber, M J ^b   Boyle, E A E ^a   Hunt, M C ^a   Lobaton Sulabo, A S ^a   Cundith, C ^b   Hiebert, Y H ^c   Abrolat, K A ^c   Attey, J M ^c   Clark, S D ^c   Johnson, D E ^a   Roenbaugh, T L ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b CARGILL INC   (United States)

^c Hussmann Corporation   (United States)

Author keywords

Fluorescent lighting; Fresh meat color; Light emitting diode lighting; Shelf life

Indexed keywords

BEEF; COLOR; FLUORESCENCE; LIGHTING; MEATS;

AEROBIC PLATE COUNTS; ENTEROBACTERIACEAE; FLUORESCENT LIGHTING; FRESH MEAT; INTERNAL TEMPERATURE; OPERATING PARAMETERS; SHELF LIFE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

LIGHT EMITTING DIODES;

FRAGRANCE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; ANIMAL; BOVINE; EDIBLE PLANT; ENTEROBACTERIACEAE; FOOD CONTROL; FOOD PRESERVATION; FOOD STORAGE; ISOLATION AND PURIFICATION; LIGHT; LIPID PEROXIDATION; MEAT; PIG; SKELETAL MUSCLE; TEMPERATURE; TIME FACTOR; TURKEY;

ANIMALS; CATTLE; ENTEROBACTERIACEAE; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; LIGHT; LIPID PEROXIDATION; MEAT PRODUCTS; MUSCLE, SKELETAL; ODORANTS; PLANTS, EDIBLE; SWINE; TEMPERATURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; TURKEY;

EID: 84959421074     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.02.032     Document Type: Article

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