Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

The objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longissimus lumborum were randomly packed in vacuum or modified atmosphere packaging (MAP, 80% O2, 20% CO2). Both packages were aged at 4°C for 7, 14 and 21...

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Autors principals: Bonny Dadji Stéphane Serge, Li Xin, Li Zheng, Li Meng, Du Manting, Gao Lingling, Zhang Dequan
Format: Artigo
Idioma:Inglês
Publicat: Institute of Animal Reproduction and Food Research 2017-12-01
Col·lecció:Polish Journal of Food and Nutrition Sciences
Matèries:
beef
vacuum
modified atmosphere packaging
colour
lipid oxidation
Accés en línia:http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2017-0016/pjfns-2017-0016.xml?format=INT
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