Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures
Author:
Funder
China Scholarship Council
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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3. Escherichia coli O157: H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness;Boqvist;International Journal of Food Microbiology,2015
4. Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef;Clausen;Packaging Technology and Science,2009
5. Determination of aldehydic lipid peroxidation products: Malonaldehyde and 4-hydroxynonenal;Esterbauer;Methods in Enzymology,1990
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