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Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

  • Published:2017-12-31 Issue:4 Volume:67 Page:275-281
  • ISSN:1230-0322
  • Container-title:Polish Journal of Food and Nutrition Sciences
  • language:
  • Short-container-title:Pol. J. Food Nutr. Sci.

Author:

Bonny Dadji,Li Xin,Li Zheng,Li Meng,Du Manting,Gao Lingling,Zhang Dequan

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Reference60 articles.

1. Predictinglongissimus dorsimyoglobin oxidation in aged beef based on earlypost mortemcolour measurements on the carcass as a colour stability index;Beriain;Meat Sci,2009

2. lipid oxidation interactions Mechanistic bases and control;Faustman;Meat Sci,2010

3. Evaluation of pork colour : prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis;Sullivan;Meat Sci,2003

4. Analysis of the early stages of lipid oxidation in freeze - stored pork back fat and mechanically recovered poultry meat;Olsen;Food Chem,2005

5. Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum;Jeong;Meat Sci,2011
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