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- Arvind K. Subbaraj; Yuan H. Brad Kim; Karl Fraser; Mustafa M. Farouk
- Meat science 2016 v.117 pp. 163-172
- amino acids; animals; antioxidant activity; antioxidants; boron; color; hydrophilicity; liquid chromatography; malic acid; mass spectrometry; meat quality; metabolites; metabolomics; myoglobin; nucleosides; nucleotides; packaging; sheep meat; storage conditions; sugars; volatile compounds
- ... Meat colour is one of the cues available to the consumer to gauge overall meat quality and wholesomeness. Colour stability of meat is determined by several factors both inherent to the animal and post-slaughter conditions, including ageing, storage/packaging and display times. A hydrophilic interaction liquid chromatography–mass spectrometry (HILIC–MS) based metabolomics study was undertaken to id ...
- Ayhan Duran; Halil Ibrahim Kahve
- Meat science 2020 v.162 pp. 107961
- aerobes; animals; antioxidant activity; beef; biopreservatives; chitosan; coatings; edible films; lactic acid bacteria; livestock and meat industry; markets; nutrient content; shelf life; thiobarbituric acid; total volatile basic nitrogen; vacuum packaging
- ... Beef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan coating with vacuum packaging (CC + VP). For this purp ...