ShareCentralised bulk prepackaging of fresh pork retail cuts in various gas atmospheres.
Author(s) : BUYS E. M., KRUGER J., NORTJE G. L.
Type of article: Article
Summary
Influence of the atmosphere's carbon dioxide, oxygen and nitrogen composition on microflora, colour, odour and acceptability of pork. The four studied gas mixtures can extend shelf life at 0 deg C. The mixture with 25% CO2, 50% nitrogen and 25% oxygen gave the best acceptability and colour test results.
Details
- Original title: Centralised bulk prepackaging of fresh pork retail cuts in various gas atmospheres.
- Record ID : 1994-3607
- Languages: English
- Source: Meat Sci. - vol. 36 - n. 3
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
STORAGE AND DISPLAY OF FRESH MEAT PACKED IN ELE...
- Author(s) : TAYLOR A. A., DOWN N. F., SHAW B. G.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record
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EFFECT OF RETAIL STORAGE TEMPERATURE ON STABILI...
- Author(s) : KAUFFMAN R. G.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record
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STORAGE OF REFRIGERATED PORK UNDER CARBON DIOXI...
- Author(s) : ASENSIO M. A., ORDO-NEZ J. A., SANZ B.
- Date : 1987
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 27 - n. 3
View record
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Pork loins stored in carbon dioxide. Colour and...
- Author(s) : SORHEIM O., GRINI J. A., NISSEN H., ANDERSEN H. J., LEA P.
- Date : 1995/05
- Languages : German
- Source: Fleischwirtschaft - vol. 75 - n. 5
View record
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Effect of residual oxygen on the colour, odour ...
- Author(s) : PENNEY N., BELL R. G.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 33 - n. 2
View record