1.
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 breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere
Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef
Influence of aging technique and muscle on physicochemical stability and antioxidant capacity of high-oxygen atmosphere packed beef
