Carbon Monoxide Packaging Shows the Same Color Improvement for Dark-Cutting Beef as High Oxygen Packaging

in 63rd International Congress of Meat Science and Technology
Autor:innen:
Y. Zhang 1College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.

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L. Qin 1College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.

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Y. Mao 1College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.

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D. Hopkins 1College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.
2NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, P.O. Box 129, Cowra NSW 2794, Australia; luoxin@sdau.edu.cn; zhlx@sdau.edu.cn

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L. Zhu 1College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.

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X. Luo 1College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.

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Art:
Kapitel
Seiten:
914–915
DOI:
https://doi.org/10.3920/9789086868605_410

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