ShareCarbon monoxide effects on colour and microbial counts of vacuum-packaged fresh beef steaks in refrigerated storage.
Author(s) : BREWER M. S., WU S.
Type of article: Article
Summary
30 minutes carbon monoxide treatment intensifies the red colour and increases the storage life of beef.
Details
- Original title: Carbon monoxide effects on colour and microbial counts of vacuum-packaged fresh beef steaks in refrigerated storage.
- Record ID : 1995-2339
- Languages: English
- Source: J. Food Qual. - vol. 17 - n. 3
- Publication date: 1994
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Microorganism; Vacuum; Meat; Chilling; Beef; Carbon monoxide; Packaging; Colour
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- Languages : German
- Source: BAFF, Kulmbach, Jahresber. - 42-44; phot.
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- Author(s) : SEBRANEK J. G.
- Date : 2008/07
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- Source: Cold Facts - 16-17.
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- Author(s) : FURUTA M., DOHMARU T., KATAYAMA T., TORATANI H., TAKEDA A.
- Date : 1992
- Languages : English
- Source: J. agric. Food Chem. - vol. 40 - n. 7
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- Author(s) : LANARI M. C., ZARITZKY N. E.
- Date : 1988
- Languages : English
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The influence of biopreservatives on the bacter...
- Author(s) : ROZBEH M., KALCHAYANAND N., FIELD R. A., JOHNSON M. C., RAY B.
- Date : 1993
- Languages : English
- Source: J. Food Saf. - vol. 13 - n. 2
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