ShareA NOTE ON SHELF-LIFE EXTENSION OF BRITISH FRESH SAUSAGE BY VACUUM PACKING.
Author(s) : ADAMS M. R., BAKER T., FORREST C. L.
Type of article: Article
Summary
VACUUM PACKING IN A FILM WITH LOW PERMEABILITY TO O2 (DIOLON) PROVIDES THE PRESERVATION OF SAUSAGES FOR 20 DAYS AT 279 K (6 DEG C). COMPARISON, DURING STORAGE, OF MICROFLORA (YEASTS, BROCHOTHRIX THERMOSPHACTA) AND SULPHITE LOSS FROM SAUSAGESPACKED UNDER VACUUM OR WITHOUT IT. VACUUM PACKING RETARDS THE GROWTH OF CONTAMINATING MICROORGANISMS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-228531.
Details
- Original title: A NOTE ON SHELF-LIFE EXTENSION OF BRITISH FRESH SAUSAGE BY VACUUM PACKING.
- Record ID : 1988-1086
- Languages: English
- Source: J. appl. Bacteriol. - vol. 63 - n. 3
- Publication date: 1987
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Yeast; Microbiology; Vacuum; Chilling; Sausage; Meat product; Hygiene; Packaging
-
Microbiological spoilage and contamination of v...
- Author(s) : KORKEALA H. J., BJOERKROTH K. J.
- Date : 1997/06
- Languages : English
- Source: Journal of Food Protection - vol. 60 - n. 6
View record
-
SLICED, VACUUM-PACKED ITALIAN DRY SAUSAGES AND ...
- Author(s) : GIACCONE V., SIBOUR M., PARISI E.
- Date : 1988/08
- Languages : English
- Source: Fleischwirtschaft - vol. 68 - n. 8
View record
-
GAZ OU VIDE ? AUX CONDITIONNEURS DE CHOISIR.
- Author(s) : CARANTINO S.
- Date : 1985/03
- Languages : French
- Source: Agro Ind. - n. 6
View record
-
CHILLING TEMPERATURE AND STORAGE LIFE OF VACUUM...
- Author(s) : WINTER R.
- Date : 1985
- Languages : German
- Source: Fleischerei - vol. 36 - n. 8
View record
-
PLANNING AND EQUIPPING A PACKAGING DEPARTMENT F...
- Author(s) : ARNOLD B.
- Date : 1983/09
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 9
View record