Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks
The objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days. Steak samples from forequarter muscles Infraspinatus and Supraspinatus wer...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Compuscript Ltd
2015-12-01
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| Serie: | Irish Journal of Agricultural and Food Research |
| Soggetti: | |
| Accesso online: | http://www.degruyter.com/view/j/ijafr.2015.54.issue-2/ijafr-2015-0009/ijafr-2015-0009.xml?format=INT |
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