Aged Vacuum Packaged Lamb Cuts Are Less Brown than Fresh Muscle Cuts under Simulated Retail Display

著录项

• 来源
  《食品与营养科学（英文）》 |2013年第8期|147-153|共7页
• 作者

  Eric N. Ponnampalam; Kym L. Butler; Viv F. Burnett; Matthew B. McDonagh; Joe L. Jacobs; David L. Hopkins;

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• 作者单位

  Department of Primary Industries;

  Rutherglen;

  Australia;

  Department of Primary Industries;

  Warrnambool;

  Australia;

  Department of Primary Industries;

  Werribee;

  Australia;

  Department of Primary Industries;

  Werribee;

  Australia;

  NSW Depart- ment of Primary Industries;

  Beef Industry Centre of Excellence;

  University of New England;

  Armidale;

  Australia;

  NSW Department of Primary Industries;

  Centre for Red Meat and Sheep Development;

  Cowra;

  Australia.;

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• 原文格式 PDF
• 正文语种 chi
• 中图分类 肿瘤学;
• 关键词

  Meat; Colour; Vacuum; Packaging; Brownness; Formation; Redness; Retention; Shelf; Life; Antioxidant; Status; Lamb;