Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package.
Vitale, M
Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. [electronic resource] - Meat science Jan 2014 - 270-7 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-4138
10.1016/j.meatsci.2013.07.027 doi
Animals
Cattle
Color
Food Packaging--methods
Humans
Lipid Metabolism
Meat--analysis
Muscle, Skeletal--chemistry
Oxygen--metabolism
Thiobarbituric Acid Reactive Substances--analysis
Vacuum
Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. [electronic resource] - Meat science Jan 2014 - 270-7 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-4138
10.1016/j.meatsci.2013.07.027 doi
Animals
Cattle
Color
Food Packaging--methods
Humans
Lipid Metabolism
Meat--analysis
Muscle, Skeletal--chemistry
Oxygen--metabolism
Thiobarbituric Acid Reactive Substances--analysis
Vacuum