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Published in 2017 at "Meat science"
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…
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Keywords:
quality attributes;
pretreatment exposure;
effect;
pretreatment ... See more keywords