The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks.
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DOI: 10.1016/j.meatsci.2017.02.017
Abstract: The effect of 5% CO pretreatments prior to vacuum packaging of beef striploin steaks (Longissimus thoracis et lumborum, LTL) on quality attributes, primarily colour stability was investigated. The aim was to determine the optimum pretreatment… read more here.
Keywords: quality attributes; pretreatment exposure; effect; pretreatment ... See more keywords