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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Autor principal:	Luzardo, Santiago (author)
Altres autors:	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
Idioma:	anglès
Publicat:	2024
Matèries:	Beef Storage life Meat quality Oxidation Microbial growth
Accés en línia:	https://hdl.handle.net/20.500.12008/49595
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