Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat-Reference-Cited by-同舟云学术

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Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat

Published:2014-04-14 Issue:12 Volume:27 Page:987-997
ISSN:0894-3214
Container-title:Packaging Technology and Science
language:en
Short-container-title:Packag. Technol. Sci.

Author:

Pettersen Marit Kvalvåg¹,Hansen Anlaug Ådland¹,Mielnik Maria¹

Affiliation:

1. Nofima AS; PO Box 210 N-1430 Ås Norway

Funder

Agricultural Food Research Foundation (Oslo, Norway)

Publisher

Wiley

Subject

Mechanical Engineering,General Materials Science,General Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/pts.2075/fullpdf

Reference51 articles.

1. Fatty acid composition of M. longissimus lumborum, ultimate muscle pH values and carcass parameters in reindeer (Rangifer tarandus tarandus L) grazed on natural pasture or fed a commercial feed mixture;Wicklund;Meat Science,2001

2. Fatty acids, antioxidants and oxidation stability of processed reindeer meat;Sampels;Meat Science,2004

3. Influence of diet on fatty acids and tocopherols in M. longissimus dorsi from reindeer;Sampels;Lipids,2006

4. Antioxidant and other quality properties of reindeer muscle from two different Norwegian regions;Mielnik;Meat Science,2011

5. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants;Frankel;Journal of the Science of Food and Agriculture,2000

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