id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-74372	Śmiecińska, Katarzyna; Daszkiewicz, Tomasz; Kubiak, Dorota; Piaskowska, Natalia; Łojewska, Sylwia	Quality of meat from young crossbred bulls frozen after 14 days of modified atmosphere storage	2018	12	.pdf	application/pdf	9200	469	63	According to Zakrys-Waliwander et al. (2012), meat storage in MA with high O2 content contributes to greater drip loss, which is associated with increased susceptibility of pro- teins to oxidation. Sensory properties and shear force values The rate and extent of changes in the sensory quality of meat are determined by meat handling before packag- ing, the composition of gas mixture in MA packaging, and the time and method of meat storage (Brewer and No- vakofski 2008, Zakrys et al. 2009, Zhou et al. 2010, Resconi et al. 2012, Vitale et al. 2014).	cache/afs-74372.pdf	txt/afs-74372.txt