Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks

Author:

Sakowska A.,Guzek D.,Głąbska D.,Wierzbicka A.

Funder

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Pale soft exudative (PSE) and dark firm dry (DFD) meats: Causes and measures to reduce these incidences - A mini review;Adzitey;International Food Research Journal,2011

2. Effect of pre-treatment with carbon monoxide and film properties on the quality of vacuum packaging of beef chops;Aspé;Packaging Technology and Science,2008

3. Carbon monoxide effects on color and microbial counts of vacuum packaged beef steaks in refrigerated storage;Brewer;Journal of Food Quality,1994

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

5. Low-oxygen packaging of fresh meat with carbon monoxide;Cornforth;Meat Quality, Microbiology and Safety AMSA,2008

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