Effects of Antioxidant/Beef Flavor-Enhancement and Modified Atmosphere Packaging of Dark-Cutting Beef on Retail Display, Flavor, and Tenderness | Zendy

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Effects of Antioxidant/Beef Flavor-Enhancement and Modified Atmosphere Packaging of Dark-Cutting Beef on Retail Display, Flavor, and Tenderness

Author(s) -

Andrew M Cassens,

K. Wills,

Morgan Pfeiffer,

G. G. Mafi,

D. L. VanOverbeke,

Ranjith Ramanathan

Publication year - 2018

Publication title -

meat and muscle biology

Language(s) - English

Resource type - Journals

ISSN - 2575-985X

DOI - 10.22175/rmc2018.047

Subject(s) - flavor , tenderness , modified atmosphere , food science , chemistry , mathematics , shelf life

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