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Fresh meat colour stability

Jakobsen M, Bertelsen G, Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition, Meat Science 2000, 54, 49-57. [Pg.358]

M.P. Lynch, J.P. Kerry, D.J. Buckley, C. Faustman and P.A. Morrissey, Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef. Meat Sci. 52 (1999) 95-99. [Pg.351]

See other pages where Fresh meat colour stability is mentioned: [Pg.5]    [Pg.182]    [Pg.235]    [Pg.236]    [Pg.239]    [Pg.243]    [Pg.246]    [Pg.1085]   
See also in sourсe #XX -- [ Pg.233 , Pg.243 ]



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