Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth.

ABSTRACT.- BACKGROUND: The global beef market demands the meat industry to ensure product quality and safety in markets that are often very distant. The present study aimed to evaluate the effects of chilled (CH, 120 d) and chilled-then-frozen (CHF, 28 d + 92 d) storage conditions of beef vacuum pac...

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Bibliographic Details

Main Author:	LUZARDO, S. (author)
Other Authors:	SAADOUN, A. (author), CABRERA, M. C. (author), TEREVINTO, A. (author), BRUGNINI, G. (author), RODRIGUEZ, J. (author), DE SOUZA, G. (author), ROVIRA, P.J. (author), RUFO, C. (author)
Format:	article
Language:	English
Published:	2023
Subjects:	Beef Meat quality Microbial growth Oxidation Storage life SISTEMA GANADERO EXTENSIVO - INIA
Online Access:	https://ainfo.inia.uy/consulta/busca?b=pc&id=64359&biblioteca=vazio&busca=64359&qFacets=64359
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