Work

High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

Year: 2007

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2007.03.016

Authors: Marianne N. Lund, René Lametsch, Marchen S. Hviid, Ole N. Jensen, Leif H. Skibsted

Institutions: University of Copenhagen, University of Southern Denmark

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2016629800

FWCI: 26.73

Cites: 38

Cited by: 428

Related to: 10