Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions
Xiaoyin Yang, Yi Zhang, Xin Luo, Yimin Zhang, Lixian Zhu, Baochen Xu, David Hopkins, Rongrong Liang
Topics & Concepts
Modified atmosphereMetmyoglobinChemistryFood scienceOxygenLipid oxidationMyoglobinShelf lifeBiochemistryAntioxidantOrganic chemistryMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies