Extended Storage of Beef Steaks Using Thermoforming Vacuum Packaging

Extended storage duration often results in negative quality attributes of fresh or frozen beef steaks. This study focused on evaluating the fresh and cooked meat quality of beef steaks stored using vacuum packaging for 63 days. Steaks 2.54 cm thick were packaged into one of three thermoforming films...

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Detalles Bibliográficos
Autores principales: Bernardez-Morales, Gabriela M., Nichols, Brooks W., Douglas, Savannah L., Belk, Aeriel D., Brandebourg, Terry D., Reyes, Tristan M., Sawyer, Jason T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418377/
https://www.ncbi.nlm.nih.gov/pubmed/37569190
http://dx.doi.org/10.3390/foods12152922

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418377/
https://www.ncbi.nlm.nih.gov/pubmed/37569190
http://dx.doi.org/10.3390/foods12152922

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