ShareSummary
The authors describe the microflora found in packaged products. The results of their study point to new possibilities of shelf life extension, make choosing the right packaging material easier for meat processors and enable them to make safe shelf life predictions.
Details
- Original title: Bag-wrapped for extended freshness.
- Record ID : 1997-3421
- Languages: German
- Source: Fleischerei - vol. 47 - n. 12
- Publication date: 1996/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Packaging;
Meat and meat products - Keywords: Modified atmosphere; Microbiology; Vacuum; Meat; Design; Quality; Meat product; Packaging; Distribution
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- Author(s) : CARANTINO S.
- Date : 1985/03
- Languages : French
- Source: Agro Ind. - n. 6
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- Author(s) : HALL L. C.
- Date : 1980/04
- Languages : English
- Source: Journal of Food Protection - vol. 43 - n. 4
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The influence of controlled atmosphere and vacu...
- Author(s) : JEREMIAH L. E., GIBSON L. L., ARGNOSA G. C.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 40 - n. 1
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Physical characteristics of lamb primals packag...
- Author(s) : DOHERTY A. M., SHERIDAN J. J., ALLEN P., MCDOWELL D. A., BLAIR I. S.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 3
View record
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Vacuum or modified-atmosphere packaging of meat.
- Author(s) : MOERMAN P. C.
- Date : 1992
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 25 - n. 22
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