Book Chapter Details
Mandatory Fields
O'Sullivan M.;Kerry J.
2009 January
Improving the Sensory and Nutritional Quality of Fresh Meat
Sensory and quality properties of packaged meat
Validated
1
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This chapter focuses on the sensory and quality properties of packaged meat. The chapter first reviews packaged meat systems, including modified atmosphere packaging (MAP). It then discusses packaged meat with respect to colour changes, lipid oxidation, catalysis of lipid oxidation and tenderness. Finally, some future trends are anticipated. 2009 Woodhead Publishing Limited All rights reserved.
9781845693435
585
604
10.1533/9781845695439.4.585
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