Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks

Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks

The objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days. Steak samples from forequarter muscles Infraspinatus and Supraspinatus wer...

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Bibliographic Details
Main Authors: Łopacka Joanna, Żontała Katarzyna, Pietras Jacek, Półtorak Andrzej, Wierzbicka Agnieszka
Format: Article
Language:English
Published: Compuscript Ltd 2015-12-01
Series:Irish Journal of Agricultural and Food Research
Subjects:
Beef
Modified atmosphere packaging
Meat aging
Meat colour
Sensory analysis
Online Access:http://www.degruyter.com/view/j/ijafr.2015.54.issue-2/ijafr-2015-0009/ijafr-2015-0009.xml?format=INT

Internet

http://www.degruyter.com/view/j/ijafr.2015.54.issue-2/ijafr-2015-0009/ijafr-2015-0009.xml?format=INT

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