Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values

Publication date: Available online 25 December 2020Source: Meat ScienceAuthor(s): Xiaoyin Yang, Jing Wang, Benjamin W.B. Holman, Rongrong Liang, Xue Chen, Xin Luo, Lixian Zhu, David L. Hopkins, Yimin Zhang

Source: Meat Science - December 25, 2020 Category: Food Science Source Type: research