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

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@article{9c923da0a1c211ddb6ae000ea68e967b,

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

author = "Lametsch, {Marianne Lund} and Ren{\'e} Lametsch and Hviid, {Marchen S.} and Jensen, {Ole N.} and Skibsted, {Leif Horsfelt}",

year = "2007",

doi = "10.1016/j.meatsci.2007.03.016",

language = "English",

volume = "77",

pages = "295--303",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "3",

}

TY - JOUR

T1 - High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

AU - Lametsch, Marianne Lund

AU - Lametsch, René

AU - Hviid, Marchen S.

AU - Jensen, Ole N.

AU - Skibsted, Leif Horsfelt

PY - 2007

Y1 - 2007

U2 - 10.1016/j.meatsci.2007.03.016

DO - 10.1016/j.meatsci.2007.03.016

M3 - Journal article

C2 - 22061781

SN - 0309-1740

VL - 77

SP - 295

EP - 303

JO - Meat Science

JF - Meat Science

IS - 3

ER -