Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

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Originalspråkengelska
TidskriftMeat Science
Volym121
Sidor (från-till)189-195
Antal sidor7
ISSN0309-1740
DOI
StatusPublicerad - nov 2016
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

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@article{d5c73681e25e4ac193b718aa7e0e9311,
title = "Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures",
keywords = "Lipid oxidation, Protein oxidation, Premature browning, Hardness, Particle size, IN-GROUND BEEF, LIPID OXIDATION, PROTEIN OXIDATION, OXYMYOGLOBIN OXIDATION, SENSORY EVALUATION, LONGISSIMUS-DORSI, CHILL STORAGE, MINCED BEEF, MEAT COLOR, MYOGLOBIN, 416 Food Science",
author = "Yulong Bao and Eero Puolanne and Per Ertbjerg",
year = "2016",
month = "11",
doi = "10.1016/j.meatsci.2016.06.014",
language = "English",
volume = "121",
pages = "189--195",
journal = "Meat Science",
issn = "0309-1740",
publisher = "ELSEVIER SCI IRELAND LTD",

}

TY - JOUR

T1 - Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

AU - Bao, Yulong

AU - Puolanne, Eero

AU - Ertbjerg, Per

PY - 2016/11

Y1 - 2016/11

KW - Lipid oxidation

KW - Protein oxidation

KW - Premature browning

KW - Hardness

KW - Particle size

KW - IN-GROUND BEEF

KW - LIPID OXIDATION

KW - PROTEIN OXIDATION

KW - OXYMYOGLOBIN OXIDATION

KW - SENSORY EVALUATION

KW - LONGISSIMUS-DORSI

KW - CHILL STORAGE

KW - MINCED BEEF

KW - MEAT COLOR

KW - MYOGLOBIN

KW - 416 Food Science

U2 - 10.1016/j.meatsci.2016.06.014

DO - 10.1016/j.meatsci.2016.06.014

M3 - Article

VL - 121

SP - 189

EP - 195

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -