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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- Source: Journal of Food Protection - vol. 58 - n. 3
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