The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Samples of fresh beef muscles (Longissimus dorsi) were packed under varying modified atmosphere conditions (20-80% oxygen) and stored at 2-8 o C for 10 days. At 2 day intervals meat samples were analysed for surface colour and extent of lipid oxidation (TBARS). Response surface models for predicting the effects of temperature, storage time and modified atmosphere composition on colour stability...
The effect of addition of vitamin E (2025 IU animal -1 day -1 ) to the diet of beef bulls on the colour stability and lipid oxidation of minced beef was studied. Control and enriched diets were provided for the last 136 days before slaughter. Batches of freshly minced meat were prepared containing approximately 1.3 and 22.2 wt% fat, respectively. Half of the samples of minced...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.