Nitrite spray treatment to promote red color stability of vacuum packaged beef-Reference-Cited by-同舟云学术

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Nitrite spray treatment to promote red color stability of vacuum packaged beef

Published:2015-01 Issue: Volume:99 Page:8-17
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Song Xiao,Cornforth Daren,Whittier Dick,Luo Xin

Funder

Utah Agricultural Experiment Station (USA)

China Agricultural Research System

Shandong Province Agricultural Innovation Team

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Meat color measurement guidelines;AMSA,2011

2. APC in foods dry rehydratable film;AOAC,1990

3. Nitrites in cured meats;AOAC,1990

4. Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.;Borch;International Journal of Food Microbiology,1992

5. Consumer preferences for beef color and packaging did not affect eating satisfaction;Carpenter;Meat Science,2001

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