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
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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
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SELECTED CHEMICAL AND MICROBIOLOGICAL CHANGES I...
- Author(s) : ORDONEZ J. A.
- Date : 1991
- Languages : English
- Source: J. agric. Food Chem. - vol. 39 - n. 4
View record
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MODIFIED ATMOSPHERE AND REFRIGERATION IN MEAT S...
- Author(s) : ESTEBAN J. D.
- Date : 1980/02
- Languages : Spanish
- Source: Filon - 60-63; 2 fig.
View record
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USING MODIFIED ATMOSPHERES TO PACKAGE FRESH MEAT.
- Author(s) : LEDWARD D.
- Date : 1979
- Languages : English
- Source: Meat - vol. 52 - n. 8
View record
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EFFECT OF IRRADIATION AND MODIFIED ATMOSPHERE P...
- Author(s) : GRANT I. R., PATTERSON M. F.
- Date : 1991/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 5
View record