| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405876 | LWT - Food Science and Technology | 2011 | 6 Pages |
Abstract
⺠Investigation of the effects of CO2 on the sensory quality of MAP beef steaks. ⺠Steaks stored at 4 °C for 15 days and tested for sensory effects, pH, colour, drip loss, and cooking loss. ⺠50 mlO2:20 mlCO2:30ml N2/100 ml pack gas was optimal treatment. ⺠Opening retail MAP packs up to 30 min prior to cooking improves sensory quality.
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Authors
M.G. O'Sullivan, M. Cruz-Romero, J.P. Kerry,