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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OBSERVATIONS ON MODIFIED ATMOSPHERE PACKAGING O...
- Author(s) : PALEARI M. A., SONCINI G., BERETTA G.
- Date : 1987
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 26 - n. 254
View record
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FACTORS AFFECTING THE SHELF LIFE OF GAS- AND VA...
- Author(s) : AHVENAINEN R., KIVIKATAJA R. L., SKYTTA E.
- Date : 1990
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 2
View record
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SHELF LIFE OF CURED, COOKED AND SLICED MEAT PRO...
- Author(s) : SILLA H., SIMONSEN B.
- Date : 1985/01
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 1
View record
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Effects of modified atmosphere, vacuum and temp...
- Author(s) : KOWALSKI Z., URBAN A.
- Date : 1991
- Languages : Polish
- Source: Rocz. Inst. Przem. Miesnego Tluszczowego - vol. 28
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THE MICROBIAL FLORA OF SMOKED PORK LOIN AND FRA...
- Author(s) : BLICKSTAD E., MOLIN G.
- Date : 1983
- Languages : English
- Source: J. appl. Bacteriol. - vol. 54 - n. 1
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