Effect of modified gas atmosphere packaging after dip treatment on myoglobin and lipid oxidation of beef steaks
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 19 (3) , 179-185
- https://doi.org/10.1016/0309-1740(87)90055-6
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
- Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stabilityMeat Science, 1982
- Quality Changes of Beef Steaks Stored in Controlled Gas Atmospheres Containing High or Low Levels of OxygenJournal of Food Protection, 1982
- The effect of carbon monoxide on bacterial growthMeat Science, 1981
- Ascorbic Acid Effects on Bovine Muscle Pigments in the Presence of Radiant EnergyJournal of Food Science, 1981
- Lipid and myoglobin oxidation in pork stored in oxygen- and carbon dioxide-enriched atmospheresMeat Science, 1977
- EFFECT OF GAS ATMOSPHERES ON MICROBIAL GROWTH, COLOR AND pH OF BEEFJournal of Food Science, 1975
- Effect of lipid antioxidants on the stability of meat during storageJournal of Agricultural and Food Chemistry, 1975
- EFFECT OF OXYGEN‐ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEATJournal of Food Science, 1971
- Metmyoglobin Formation in Beef Stored in Carbon Dioxide Enriched and Oxygen Depleted AtmospheresJournal of Food Science, 1970
- The Effect of Carbon Dioxide on the Growth of Slime Producing Bacteria on Fresh BeefCanadian Institute of Food Technology Journal, 1969