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The Fatty Acid Profile, and the Content of Vitamin A, Vitamin E and Cholesterol in Beef (M. longissimus lumborum) Stored Under Different Modified Atmospheres Cover

The Fatty Acid Profile, and the Content of Vitamin A, Vitamin E and Cholesterol in Beef (M. longissimus lumborum) Stored Under Different Modified Atmospheres

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 2 (December 2023)
By: Katarzyna Śmiecińska,  Dorota Kubiak and  Karolina Figger  
Open Access
|Jan 2024

Authors

Katarzyna Śmiecińska

katarzyna.smiecinska@uwm.edu.pl

Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Dorota Kubiak

Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Karolina Figger

Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
DOI: https://doi.org/10.2478/aucft-2023-0015 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 173 - 184
Submitted on: Jun 1, 2023
Accepted on: Nov 30, 2023
Published on: Jan 11, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
beef quality,
fatty acids,
vitamins,
cholesterol,
modified atmosphere,
storage period
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2024 Katarzyna Śmiecińska, Dorota Kubiak, Karolina Figger, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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