Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems1-Reference-Cited by-同舟云学术

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Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems1

Published:2016-06-01 Issue:6 Volume:94 Page:2624-2636
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Luzardo S.¹,Woerner D. R.¹,Geornaras I.¹,Engle T. E.²,Delmore R. J.¹,Hess A. M.³,Belk K. E.¹

Affiliation:

1. Center for Meat Safety and Quality, Colorado State University, Fort Collins 80523-1171

2. Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171

3. Department of Statistics, Colorado State University, Fort Collins 80523-1877

Funder

National Institute of Agricultural Research

INIA

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/94/6/2624/23766923/2624.pdf

Reference55 articles.

1. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef;Arnold;J. Anim. Sci.,1993

2. Metmyoglobin reducing activity;Bekhit;Meat Sci.,2005

3. The retail display life of steaks prepared from chill stored vacuum and carbon dioxide-packed sub-primal beef cuts;Bell;Meat Sci.,1996

4. Acceptability of beef from Angus-Hereford or Angus-Hereford-Brahman steers finished on all-forage or a high-energy diet;Bidner;J. Anim. Sci.,1986

5. Consumer preferences for beef color and packaging did not affect eating satisfaction;Carpenter;Meat Sci.,2001

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advances in fresh meat color stability;New Aspects of Meat Quality;2022

2. Meat packaging solutions to current industry challenges: A review;Meat Science;2018-10

3. Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks;Journal of Food Process Engineering;2016-11-12

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