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Display, packaging, and meat block location effects on colour and lipid oxidation of frozen lean ground beef.

Author(s) : BREWER M. S., WU S. Y.

Type of article: Article

Summary

Ground beef chuck was packaged in vacuum bags, Saran Wrap overwrapped with aluminium foil or polyvinyl chloride, exposed to retail display light (4 deg C) for 24 hours and then held frozen (-18 deg C) for 52 weeks. Instrumental and visual colour of PVC-packaged beef was affected most by display and by frozen storage. Detailed information on colour evolution and chemical composition, is given.

Details

Original title: Display, packaging, and meat block location effects on colour and lipid oxidation of frozen lean ground beef.
Record ID : 1994-3009
Languages: English
Source: Ital. J. Food Sci. - vol. 58 - n. 6
Publication date: 1993/11
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Packaging;
Meat and meat products
Keywords: Chemical analysis; Mince; Light; Meat; Temperature; Beef; Physical property; Packaging; Freezing