Add to ORKGBeef strip loins and top sirloins were enhanced and steaks were stored in one of three packaging systems: high-oxygen barrier trays, low-oxygen peelable trays, or vacuum packages. After dark storage for 8 or 15 days, simulating distribution time, steaks were displayed up to 3 days in a retail case. Steak discoloration and sensory traits were rated. Extended dark storage and retail display were detrimental to flavor and color. In this study, the best packaging systems were those that minimized opportunities for oxidation — vacuum packaging and, as long as dark storage was limited to eight days, high oxygen packaging
The effect of 5% CO pretreatments prior to vacuum packaging of beef striploin steaks (Longissimus th...
Color, lipid, and protein stability of beef strip loin steak treated with different antioxidants (to...
There is an emerging demand for more value-added meat packaging technologies which enhance meat qual...
Beef strip loins and top sirloins were enhanced and steaks were stored in one of three packaging sys...
Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat ...
Consumers base their purchasing choices on perceived quality and a bright red colour of beef is to m...
The purpose of this study was to determine the effects of home freezing on enhanced (E: tripolyphosp...
The study aimed to evaluate the effects of different modified atmosphere packaging and different pac...
To determine the effects of storage in a high-carbon dioxide, modified-atmosphere package (MAP) on...
The objective of this study was to determine the retail shelf stability of beef chuck and round musc...
Doctor of PhilosophyDepartment of Animal Sciences and IndustryMichael E. DikemanThe objectives were ...
Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen...
The effect of CO pretreatments applied to beef striploin steaks (Longissimus thoracis et lumborum, L...
Packaging is considered one of the most interesting technological aspects of food production and i...
Nowadays, beef shelf-life is very important in relation to various marketing methods that tend to pr...
The effect of 5% CO pretreatments prior to vacuum packaging of beef striploin steaks (Longissimus th...
Color, lipid, and protein stability of beef strip loin steak treated with different antioxidants (to...
There is an emerging demand for more value-added meat packaging technologies which enhance meat qual...
Beef strip loins and top sirloins were enhanced and steaks were stored in one of three packaging sys...
Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat ...
Consumers base their purchasing choices on perceived quality and a bright red colour of beef is to m...
The purpose of this study was to determine the effects of home freezing on enhanced (E: tripolyphosp...
The study aimed to evaluate the effects of different modified atmosphere packaging and different pac...
To determine the effects of storage in a high-carbon dioxide, modified-atmosphere package (MAP) on...
The objective of this study was to determine the retail shelf stability of beef chuck and round musc...
Doctor of PhilosophyDepartment of Animal Sciences and IndustryMichael E. DikemanThe objectives were ...
Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen...
The effect of CO pretreatments applied to beef striploin steaks (Longissimus thoracis et lumborum, L...
Packaging is considered one of the most interesting technological aspects of food production and i...
Nowadays, beef shelf-life is very important in relation to various marketing methods that tend to pr...
The effect of 5% CO pretreatments prior to vacuum packaging of beef striploin steaks (Longissimus th...
Color, lipid, and protein stability of beef strip loin steak treated with different antioxidants (to...
There is an emerging demand for more value-added meat packaging technologies which enhance meat qual...