Effects of CO2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O2 levels
Rongrong Liang, W Zhang, Yanwei Mao, Yimin Zhang, Ke Li, Xin Luo, Xiaoyin Yang
Topics & Concepts
Food scienceChemistryLipid oxidationModified atmosphereAntioxidantShelf lifeSuperoxide dismutaseFatty acidBiochemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnimal Nutrition and Physiology