Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks-Reference-Cited by-同舟云学术

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Published:2016-11-12 Issue:4 Volume:40 Page:e12517
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Sakowska Anna¹,Guzek Dominika¹,Sun Da-Wen²,Wierzbicka Agnieszka¹

Affiliation:

1. Department of Technique and Food Development Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Street 159 c Warsaw 02-776 Poland

2. Agricultural and Food Science Centre; Food Refrigeration & Computerised Food Technology, University College Dublin, National University of Ireland; Belfield Dublin 4 Ireland

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12517/fullpdf

Reference72 articles.

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3. 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

4. Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures;Bowers;Meat Science,2012

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

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