Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values-Reference-Cited by-同舟云学术

Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values

Published:2021-04 Issue: Volume:174 Page:108416
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Yang Xiaoyin,Wang Jing,Holman Benjamin W.B.,Liang Rongrong,Chen Xue,Luo Xin,Zhu Lixian,Hopkins David L.,Zhang Yimin

Funder

Ministry of Agriculture of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

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3. Bacterial communities of fresh goat meat packaged in modified atmosphere;Carrizosa;Food Microbiology,2017

4. Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef;Clausen;Packaging Technology and Science: An International Journal,2009

5. The effect of different packaging systems on the shelf life of refrigerated ground beef;Conte-Junior;Foods,2020

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