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Evaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions
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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 breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere
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
Influence of aging technique and muscle on physicochemical stability and antioxidant capacity of high-oxygen atmosphere packed beef
Stabilité oxydative des viandes blanc bleu belge conditionnées sous atmosphère riche en oxygène après maturation sous vide ou en carcasse