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

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 packaged (VP) a...

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Main Author: Luzardo, Santiago (author)
Other Authors: Saadoun, Ali (author), Cabrera Bascardal, María Cristina (author), Terevinto Herrera, María Alejandra (author), Brugnini, Giannina (author), Rodríguez, Jesica (author), de Souza, Guillermo (author), Rovira, Pablo (author), Rufo, Caterina (author)
Format: article
Language:English
Published: 2024
Subjects:
Beef
Storage life
Meat quality
Oxidation
Microbial growth
Online Access:https://hdl.handle.net/20.500.12008/49595
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https://hdl.handle.net/20.500.12008/49595

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