Vitale, M <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2013.07.027  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Color<br/>Food Packaging--methods<br/>Humans<br/>Lipid Metabolism<br/>Meat--analysis<br/>Muscle, Skeletal--chemistry<br/>Oxygen--metabolism<br/>Thiobarbituric Acid Reactive Substances--analysis<br/>Vacuum