The Effects of Carbon Monoxide Treatment on the Physical and Chemical Qualities of Tuna Steak during Iced Storage
Injection or modification of the atmosphere in the meat packaging by carbon monoxide (CO) has been known to retain the color stability of red meat including those of tuna. The red color in tuna meat has been commonly used as a freshness indicator by consumers, especially those for raw consumption. H...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kementerian Kelautan dan Perikanan
2020-08-01
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| Series: | Squalen |
| Subjects: | |
| Online Access: | https://www.bbp4b.litbang.kkp.go.id/squalen-bulletin/index.php/squalen/article/view/456 |