The effect of packaging on consumer eating quality of beef-Reference-Cited by-同舟云学术

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The effect of packaging on consumer eating quality of beef

Published:2018-08 Issue: Volume:142 Page:59-64
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Polkinghorne R.J.,Philpott J.,Perovic Jessira,Lau J.,Davies L.,Mudannayake W.,Watson R.,Tarr G.,Thompson J.M.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Accessory publication: MSA sensory testing protocols;Anonymous;Australian Journal of Experimental Agriculture,2008

2. Handbook of Australian meat;AUS-MEAT,1998

3. Beef carcase grading system;AUS-MEAT,2005

4. Post-mortem formation of methaemoglobin in red muscle;Brooks;Biochemical Journal,1929

5. Protein carbonyls in meat systems: A review;Estevez;Meat Science,2011

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1. Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance;Foods;2024-04-02

2. New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage;Metabolites;2024-01-29

3. Retail packaging and quality of meat and fish;Encyclopedia of Meat Sciences;2024

4. Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors;Food Reviews International;2023-11-05

5. Consumer response to red meat—implementing strategies during animal production or postmortem processing to improve eating quality;Meat and Meat Replacements;2023

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