Thawing of lamb loin chops in air and CO2. Effect on colour and drip
Author:
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 28 (1) , 9-20
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- EFFECT OF VACUUM‐PACKING AND STORAGE IN NITROGEN AND CARBON DIOXIDE ATMOSPHERES ON THE QUALITY OF FRESH RABBIT MEATJournal of Food Quality, 1986
- The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulationMeat Science, 1986
- Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged SteaksJournal of Food Science, 1984
- Factors affecting the rate of metmyoglobin accumulation in pre-packaged beefMeat Science, 1980