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Color Stability Improvement of Chilled Beef by Natural Antioxidant Treatment and Modified Atmosphere Packaging
Natural Antioxidant Treatment Modified Atmosphere Packaging
2016/5/31
The effect of superficial treatment with taxifolin solution (1 g L-1) in combination with modified atmosphere packaging (80%O2/20%CO2) on the sensory quality and instrumental color characteristics of ...
Effect of Treatment with Natural Antioxidant on the Chilled Beef Lipid Oxidation
Beef lipid oxidation quality shelf life taxifolin
2010/9/30
The effect of superficial treatment of beef trimm ings and beef knuckles with bone with taxifolin solution (1 g/L) on the lipid oxidation development during chilled storage was studied. Beef samples w...
Quality Improvement of Frozen and Chilled Beef biceps femoris with the Application of Salt-bicarbonate Solution
Beef biceps femoris Salt Bicarbonate Meat Quality
2016/4/27
The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to ...