Open AccessEdible Coating and Temperature Affect Meat Quality of Vacuum Packaged Lamb Meat
Author(s) -
Claudiney Soares Cordeiro,
L. A. Forato,
Rubens Bernardes Filho,
R. T. Nassu
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0032
Subject(s) - food science , shelf life , lipid oxidation , tbars , coating , chemistry , control sample , vacuum packing , meat packing industry , pepper , biochemistry , oxidative stress , lipid peroxidation , organic chemistry , antioxidant