Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tr...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0309174016300882 http://hdl.handle.net/20.500.12123/4941 https://doi.org/10.1016/j.meatsci.2016.03.027 |
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