Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems-Reference-Cited by-同舟云学术

Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems

Published:2014-01 Issue:1 Volume:96 Page:554-561
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fernandes Rafaella de Paula Paseto,Freire Maria Teresa de Alvarenga,de Paula Elisa Silva Maluf,Kanashiro Ana Livea Sayuri,Catunda Fernanda Antunes Pinto,Rosa Alessandra Fernandes,Balieiro Júlio Cesar de Carvalho,Trindade Marco Antonio

Funder

São Paulo Research Foundation (Fundação de Amparo à Pesquisa do Estado de São Paulo [FAPESP])

Brazilian Federal Agency for the Improvement of Higher Education (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior [CAPES])

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

1. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat;American Meat Science Association — AMSA,1995

2. Effects of modified atmosphere packaging in preserving portioned bovine meat;Baracat,2005

3. Color stability of semitendinosus, semimembranosus and biceps femoris steaks packaged in a high-oxygen modified atmosphere;Behrends;Journal of Animal Science,2003

4. Influence of packaging conditions on microbial and lipid oxidation in lamb meat;Berruga;Small Ruminant Research,2005

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

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