Influence of carbon monoxide on the colour stability of defrosted yellowfin tuna (Thunnus albacares) muscle stored under aerobic and anaerobic conditions.
BACKGROUND: The use of carbon monoxide (CO) and various packaging types has been suggested to improve/stabilise the colour and oxidative processes of red meats, thereby improving the retail value and revenue. The main aim of this study was to investigate the influence of packaging type and CO treatm...
| Principais autores: | , , , |
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| Formato: | Journal article |
| Idioma: | English |
| Publicado em: |
2014
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