Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation

This study aimed to investigate the effects of oxygen concentrations in modified atmosphere packaging (MAP) on pork color and protein oxidation under refrigerated storage. Pork steaks were vacuum packaged or MAP packed with different levels of oxygen (40%, 60% and 80%), and stored for 14 days at 4 °...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Meat science 2022-07, Vol.189, p.108826-108826, Article 108826
Hauptverfasser:	Li, Shengjie, Guo, Xiuxia, Shen, Yuqing, Pan, Jinfeng, Dong, Xiuping
Format:	Artikel
Sprache:	eng
Schlagworte:	Meat color Modified atmosphere packaging Protein oxidation TBARS α-aminoadipic semialdehyde
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!