The effect of super-chilled preservation on shelf life and quality of beef during storage
Author:
Affiliation:
1. Chengdu Agricultural College, China
2. Chengdu University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101315&tlng=en
Reference27 articles.
1. Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins;Choe J. H.;Meat Science,2016
2. The effect of different degrees of superchilling on shelf life and quality of pork during storage;Ding D.;Journal of Food Processing and Preservation,2020
3. Shelf-life extension on fillets of Atlantic salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging;Fernández K.;Food Control,2009
4. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability;Holman B. W. B.;Meat Science,2016
5. Using instrumental (CIE and reflectance) measures to predict consumers’ acceptance of beef colour;Holman B. W. B.;Meat Science,2017
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