The combined effect of vacuum-skin packaging and oxygen absorbers on the color stability and physicochemical properties of wet-aged Chikso beef
Dongheon Lee, Hye-Jin Kim, Seung‐Chul Lee, Minwoo Choi, Sethukali Anand Kumar, Cheorun Jo
Topics & Concepts
MetmyoglobinVacuum packingFood scienceLipid oxidationOxygenChemistryMaterials scienceBiochemistryOrganic chemistryAntioxidantMyoglobinMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical Analysis and Sensing Techniques