Long-term red meat preservation using chilled and frozen storage combinations: A review-Reference-Cited by-同舟云学术

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Long-term red meat preservation using chilled and frozen storage combinations: A review

Published:2017-03 Issue: Volume:125 Page:84-94
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Coombs Cassius E.O.,Holman Benjamin W.B.,Friend Michael A.,Hopkins David L.

Funder

Australian Meat Processor Corporation (AMPC)

Charles Sturt University

NSW Department of Primary Industries

Publisher

Elsevier BV

Subject

Food Science

Reference114 articles.

1. Psychrophilic and psychrotrophic clostridia: Sporulation and germination processes and their role in the spoilage of chilled, vacuum-packaged beef, lamb and venison;Adam;International Journal of Food Science and Technology,2010

2. Meat color measurement guidelines;AMSA,2012

3. Freezing rate effects on the drip loss of frozen beef;Añón;Meat Science,1980

4. The effective product life of vacuum-packaged beef imported into Saudi Arabia by sea, as assessed by chemical, microbiological and organoleptic Crietria;Bell;Meat Science,1994

5. Effect of freezing and microbial growth on myoglobin derivatives of beef;Ben Abdallah;Journal of Agricultural and Food Chemistry,1999

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