Liha töötlemine
Zakrys et al. (2008)
often develops in the meat while color is still showed that high O2 concentrations in MAP-
desirable (Jayasingh et al. 2002). Because stored beefsteaks were shown to have
consumers use meat color as an indicator increased toughness scores after cooking, as
of freshness and wholesomeness, recent determined by 134 consumers (Fig. 13.2;
advances in MAP have focused on finding Zakrys et al. 2008).
1.0
0.8
0.6 b′ value
Day 12 O2
annaabi.ee 
