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

Published 2016 View Full Article

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Title
Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures
Authors
Keywords
Lipid oxidation, Protein oxidation, Premature browning, Hardness, Particle size
Journal
MEAT SCIENCE
Volume 121, Issue -, Pages 189-195
Publisher
Elsevier BV
Online
2016-06-18
DOI
10.1016/j.meatsci.2016.06.014

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