ShareEFFECT OF MODIFIED GAS ATMOSPHERE PACKAGING AFTER DIP TREATMENT ON MYOGLOBIN AND LIPID OXIDATION OF BEEF STEAKS.
Author(s) : OKAYAMA T.
Type of article: Article
Summary
FRESH STEAKS WERE PACKED IN AIR OR IN AN ATMOSPHERE CONTAINING CO2 AND O2 (20 TO 80%) AFTER TREATMENT IN AN L-ASCORBIC ACID AND A DL-ALPHA-TOCOPHEROL SOLUTION. AFTER STORAGE, THE ANALYSIS OF METMYOGLOBIN CONTENTS AND THE TBA INDEX OF THE STEAKS SHOWS THAT THE TREATMENT WITH THIS SOLUTION IS QUITE SUITABLE FOR THE STORAGE OF STEAKS FOR RETAIL SALE. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224461.
Details
- Original title: EFFECT OF MODIFIED GAS ATMOSPHERE PACKAGING AFTER DIP TREATMENT ON MYOGLOBIN AND LIPID OXIDATION OF BEEF STEAKS.
- Record ID : 1988-0180
- Languages: English
- Source: Meat Sci. - vol. 19 - n. 3
- Publication date: 1987
Links
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Vitamin C; Modified atmosphere; Meat; Chilling; Beef; Steak; Packaging
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