Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package
Author:
Funder
European Community's Sixth Framework Programme
ProSafeBeef
Publisher
Elsevier BV
Subject
Food Science
Reference62 articles.
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3. Quality changes of beef steaks stored in controlled gas atmosphere containing high or low levels of oxygen;Bartkowski;Journal of Food Protection,1982
4. Consumption of oxygen by the muscles of beef animals and related species;Bendall;Journal of the Science of Food and Agriculture,1972
5. Changes in color of beef m. longissimus dorsi muscle during aging;Boakye;Meat Science,1996
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