ShareColour of beef loins stored in carbon dioxide with oxygen scavengers.
Author(s) : SORHEIM O., LEA P., ARNESEN A. K., HAUGDAL J.
Type of article: Book chapter
Summary
Comparison of colour stability in beef stored in these conditions or under vacuum at 2 or 6 deg C. Other studies should be done on the causes of discolouration in CO2-exposed meat.
Details
- Original title: Colour of beef loins stored in carbon dioxide with oxygen scavengers.
- Record ID : 1997-1634
- Languages: English
- Source: In: Foods Packag. Mater., Chem. Interactions, R. Soc. Chem. - 217-221; 11 ref.
- Publication date: 1995
Links
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Indexing
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Themes:
Packaging;
Containers and packaging;
Meat and meat products - Keywords: Oxygen; Meat; Deterioration; Beef; Fillet; Cold storage; Packaging; Colour; CO2
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