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Effect of duration and temperature of previous vacuum-packed storage on the microbiological quality 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
Stabilité oxydative des viandes blanc bleu belge conditionnées sous atmosphère riche en oxygène après maturation sous vide ou en carcasse
Effect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere
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
Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef
Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times
Evaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions