Research Article
Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef
Table 1
Effect of different treatments on fatty acid profile (% of total fatty acids) of the beefsteaks.
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CK, the group of beefsteaks without pretreatments; C1, the group of beefsteaks pretreated with 100% CO for 1.5 h; C2, group of beefsteaks pretreated with 100% CO for 1.5 h and soaked in 50 mg/L ClO2; C3, group of beefsteaks pretreated with 100% for CO 1.5 h and soaked in 50 mg/L ClO2 for 10 min and sprayed with 30 g/L lactic acid. Data were represented with mean values Standard Error. SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid. |