Add to ORKGBeef steaks stored in high-oxygen modified atmosphere packaging (HiOx-MAP) had more discoloration, lipid oxidation, and lower tenderness, juiciness, and flavor during 9 days display compared to the steaks packaged in vacuum (VAC). Therefore, MAP systems with lower oxygen mixture or incorporation of antioxidants through injection enhancement to meat in HiOx-MAP are recommended to minimize oxidation-induced quality deteriorations of beef round muscles
Beef strip loins and top sirloins were enhanced and steaks were stored in one of three packaging sys...
Evaluations of meat quality, including color, influence purchasing decisions and can be affected by ...
Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen (...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
Demand for central packaging of case-ready meats is greatly increasing and is driving the use of mod...
Evaluations of meat quality, including color, influence purchasing decisions and can be affected by ...
Color, lipid, and protein stability of beef strip loin steak treated with different antioxidants (to...
Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stabilit...
Color, lipid, and protein stability of beef strip loin steak treated with different antioxidants (to...
Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat ...
Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat ...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
Beef strip loins and top sirloins were enhanced and steaks were stored in one of three packaging sys...
Evaluations of meat quality, including color, influence purchasing decisions and can be affected by ...
Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen (...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
Demand for central packaging of case-ready meats is greatly increasing and is driving the use of mod...
Evaluations of meat quality, including color, influence purchasing decisions and can be affected by ...
Color, lipid, and protein stability of beef strip loin steak treated with different antioxidants (to...
Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stabilit...
Color, lipid, and protein stability of beef strip loin steak treated with different antioxidants (to...
Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat ...
Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat ...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant le...
Beef strip loins and top sirloins were enhanced and steaks were stored in one of three packaging sys...
Evaluations of meat quality, including color, influence purchasing decisions and can be affected by ...
Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen (...