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Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage
Sisse Jongberg, Jinzhu Wen, Mari Ann Tørngren,
Marianne Lund Lametsch
Fødevarekemi
35
Citationer (Scopus)
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Keyphrases
High-flow Oxygen
100%
Thigh
100%
Oxidative Stability
100%
Chilled Storage
100%
Chicken muscle
100%
Oxygen Atmosphere
100%
Sensory Quality
100%
Breast
100%
Modified Atmosphere
40%
Myosin Heavy Chain (MyHC)
20%
Thiols
20%
Secondary Lipid Oxidation Products
20%
Meat Quality
20%
Negative Effects
20%
Rancidity
20%
Protein Cross-linking
20%
Protein Thiols
20%
Chicken Breast
20%
Tenderness
20%
Link Formation
20%
Disulfide Cross-linking
20%
Food Science
Sensory Quality
100%
Modified atmosphere packaging
100%
Oxidative Stability
100%
Modified Atmosphere
28%
Rancidity
14%
Pigeon Thorax
14%
Myosin
14%
Secondary Lipid Oxidation Products
14%