Color and shelf-life studies of fresh beef packaged in various gas atmospheres and stored at refrigerated temperature
The combined effect of films of various gas barrier properties, various gas packaging atmospheres (air, vacuum and gas packaging, oxygen absorbents) and storage temperatures (4 and 12$ sp circ$C) were investigated on the color stability and shelf-life of fresh beef. Meat color was described by refle...
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| Format: | Others |
| Language: | en |
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McGill University
1997
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27510 |