Vacuum Packaging Can Extend Fresh Color Characteristics of Beef Steaks during Simulated Display Conditions

Packaging technology is evolving, and the objectives of this study were to evaluate instrumental surface color, expert color evaluation, and lipid oxidation (TBARS) on beef longissimus lumborum steaks packaged in vacuum-ready packaging (VRF) or polyvinyl chloride (PVC) overwrap packaging. Paired str...

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Detalles Bibliográficos
Autores principales: Reyes, Tristan M., Wagoner, Madison P., Zorn, Virginia E., Coursen, Madison M., Wilborn, Barney S., Bonner, Tom, Brandebourg, Terry D., Rodning, Soren P., Sawyer, Jason T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871070/
https://www.ncbi.nlm.nih.gov/pubmed/35205997
http://dx.doi.org/10.3390/foods11040520

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871070/
https://www.ncbi.nlm.nih.gov/pubmed/35205997
http://dx.doi.org/10.3390/foods11040520

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