The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks

Title
The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks
Authors
Keywords
Carbon monoxide, Colour, Pretreatment, Beef, Modified atmosphere packaging, Meat quality
Journal
MEAT SCIENCE
Volume 129, Issue -, Pages 74-80
Publisher
Elsevier BV
Online
2017-02-24
DOI
10.1016/j.meatsci.2017.02.017

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