1. 1P. Allen, A.M. Doherty, D.J. Buckley, J. Kerry, M.N. O'Grady, and F.J. Monahan (1996 ). Effect of oxygen scavengers and vitamin E supplementation on colour stability of MAP beef .42nd International Conference of Meat Science and Technology. Pp. 88-89, The Hague, Netherlands: IcoMST.
2. 2AMSA (1991 ).Guidelines for Meat Colour Evaluation. Chicago, IL: American Meat Science Association and National Livestock Meat Board.
3. 3Anon . (1995 ).PacCheckR450 Operator's Manual. Minneapolis, MN: Mocon/Modern Controls Inc.
4. THE EFFECT OF OXYGEN SCAVENGERS ON THE COLOR STABILITY AND SHELF-LIFE OF CO, MASTER PACKAGED PORK
5. The display life of retail-packaged beef steaks after their storage in master packs under various atmospheres