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Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values.
Yang, Xiaoyin; Wang, Jing; Holman, Benjamin W B; Liang, Rongrong; Chen, Xue; Luo, Xin; Zhu, Lixian; Hopkins, David L; Zhang, Yimin.
Affiliation
  • Yang X; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Wang J; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Holman BWB; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
  • Liang R; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Chen X; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Luo X; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; Jiangsu Synergetic Innovation Center of Meat Production
  • Zhu L; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Hopkins DL; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
  • Zhang Y; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China. Electronic address: ymzhang@sdau.edu.cn.
Meat Sci ; 174: 108416, 2021 Apr.
Article in En | MEDLINE | ID: mdl-33388717
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Atmosphere / Food Packaging / Red Meat Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2021 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Atmosphere / Food Packaging / Red Meat Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2021 Document type: Article