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Effect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere
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Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere
Influence of two breeds (Belgian Blue and Limousin) and previous storage time on pigment and lipid stability of high-oxygen atmosphere packaged beef
Influence of aging technique and muscle on physicochemical stability and antioxidant capacity of high-oxygen atmosphere packed beef
Effect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef