研究论文

The combined effect of vacuum-skin packaging and oxygen absorbers on the color stability and physicochemical properties of wet-aged Chikso beef

Dongheon Lee, Hye-Jin Kim, Seung‐Chul Lee, Minwoo Choi, Sethukali Anand Kumar, Cheorun Jo

Seoul National University

来源Food Packaging and Shelf Life

年份2024

DOI10.1016/j.fpsl.2024.101275

原文https://doi.org/10.1016/j.fpsl.2024.101275

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逐年被引趋势

530

525

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被引次数 · OpenAlex

2.71

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同类平均 = 1

前 11%

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学术脉络

学科主题

生物医学

Meat and Animal Product Quality

Animal Nutrition and Physiology · Biochemical Analysis and Sensing Techniques

参考文献 38

Microbiological and Physicochemical Properties of Fresh Retail Cuts of Beef Packaged under an Advanced Vacuum Skin System and Stored at 4° C

Jorge Barros‐Velázquez, L. Miguel Carreira, C. M. Franco · Journal of Food Protection · 2003

被引 28

Current research in meat color

R.A. Mancini, Melvin C. Hunt · Meat Science · 2005

被引 2,073

OXYGEN SCAVENGER EFFECT ON THE DEVELOPMENT OF METMYOGLOBIN ON BEEFSTEAKS DURING EARLY LOW‐OXYGEN STORAGE

M. BEGGAN, Paul Allen, Francis Butler · Journal of Muscle Foods · 2006

被引 10

此处列出前 3 条

施引文献 10

Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH

Monique Marcondes Krauskopf, Daniel Silva Antonelo, Chimenes Darlan Leal de Araújo · Meat Science · 2024