Influence of carbon monoxide on the colour stability of defrosted yellowfin tuna (Thunnus albacares) muscle stored under aerobic and anaerobic conditions-Reference-Cited by-同舟云学术

Influence of carbon monoxide on the colour stability of defrosted yellowfin tuna (Thunnus albacares) muscle stored under aerobic and anaerobic conditions

Published:2014-12-01 Issue:8 Volume:95 Page:1605-1612
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Neethling Nikki E¹²,Hoffman Louwrens C²,Britz Trevor J¹,O'Neill Bernadette²

Affiliation:

1. Department of Food Science; Stellenbosch University; Stellenbosch, Private Bag X1 Matieland 7602 South Africa

2. Department of Animal Sciences; Stellenbosch University; Stellenbosch, Private Bag X1 Matieland 7602 South Africa

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference36 articles.

1. Food and Agriculture Organisation (FAO) Thannus albacares http://www.fao.org/fishery/species/2497/en

2. Extension of shelf-life in refrigerated ground beef stored under an atmosphere containing carbon dioxide and carbon monoxide;Gee;J Agric Food Chem,1978

3. Current research in meat color - A review;Mancini;Meat Sci,2005

4. The effect of retail display conditions on meat color;Kropf;Proceedings of the Reciprocal Meat Conference,1980

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