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Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops

Journal Title:
Meat science.
Journal Volume/Issue:
2006 Dec., v. 74, issue 4
Main Author:
Wicklund, R.A.
Other Authors:
Paulson, D.D., Tucker, E.M., Stetzer, A.J., DeSantos, F., Rojas, M., MacFarlane, B.J., and Brewer, M.S.
Format:
Electronic
Language:
English
Subjects:
pork
chops
marinating
sodium tripolyphosphate
metaphosphates
food packaging
modified atmosphere packaging
carbon monoxide
oxygen
carbon dioxide
nitrogen
meat aging
meat quality
flavor
shelf life
color
appearance (quality)
off odors
consumer surveys
cooking quality
View in NAL's Catalog:
IND43832878