Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

The objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longissimus lumborum were randomly packed in vacuum or modified atmosphere packaging (MAP, 80% O2, 20% CO2). Both packages were aged at 4°C for 7, 14 and 21...

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Bibliographic Details
Main Authors: Bonny Dadji Stéphane Serge, Li Xin, Li Zheng, Li Meng, Du Manting, Gao Lingling, Zhang Dequan
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
beef
vacuum
modified atmosphere packaging
colour
lipid oxidation
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2017-0016/pjfns-2017-0016.xml?format=INT
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