Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits

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• 作者：Joanna Łopacka ; ^{joanna_lopacka@sggw.pl} ; Andrzej Pó ; łtorak ; Agnieszka Wierzbicka
• 关键词：Modified atmosphere packaging ; Beef ; Oxygen concentration ; Colour ; TBARS
• 刊名：Meat Science
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：124
• 期：Complete
• 页码：1-8
• 全文大小：492 K
• 卷排序：124

文摘

Beef packaged under high-oxygen MAP undergoes oxidative changes. It is possible to reduce oxygen concentration in MAP without adverse effect on beef colour. Oxygen concentration in MAP affects differently muscles with different colour stability.