Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere1-Reference-Cited by-同舟云学术

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Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere1

Published:2003-09-01 Issue:9 Volume:81 Page:2230-2238
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Behrends J. M.,Mikel W. B.,Armstrong C. L.,Newman M. C.

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/81/9/2230/23252154/2230.pdf

Reference13 articles.

1. Effects of carbon dioxide and oxygen enriched atmosphere on the shelf-life of refrigerated pork packed in plastic bags;Asenio;J. Food Prot.,1988

2. Effect of hyperbaric carbon dioxide pressure on the microbial flora of pork stored at 4 or 14°C;Blinkstad;J. Appl. Bacteriol.,1981

3. Microbiology of pork packaged in various gas atmospheres;Christopher;J. Food Prot.,1979

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4. Effect of muscle type and CO-pretreatment combinations on the colour stability, protein oxidation and shelf-life of vacuum packaged beef steaks;Meat Science;2018-11

5. Effect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork;Journal of Food Measurement and Characterization;2017-10-28

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