ShareCOMPARISON OF DIFFERENT PACKAGING SYSTEMS FOR THE STORAGE OF FRESH BEEF MEAT IN CARBON DIOXIDE ATMOSPHERE WITH OR WITHOUT RESIDUAL OXYGEN.
Author(s) : ROUSSET S., RENERRE M.
Type of article: Article
Summary
IN ORDER TO MAINTAIN THE SHELF LIFE OF FRESH BEEF AND MEAT COLOUR FOR 49 DAYS, 4 PACKAGING TREATMENTS IN A TRAY FILLED WITH CARBON DIOXIDE WERE TESTED. THREE OF THE TREATMENTS SUCCEEDED IN PRESERVING THE MEATFROM THE NEGATIVE EFFECT OF LOW OXYGEN CONCENTRATION IN CARBON DIOXIDE ATMOSPHERE.
Details
- Original title: COMPARISON OF DIFFERENT PACKAGING SYSTEMS FOR THE STORAGE OF FRESH BEEF MEAT IN CARBON DIOXIDE ATMOSPHERE WITH OR WITHOUT RESIDUAL OXYGEN.
- Record ID : 1991-0693
- Languages: English
- Source: Sci. Aliments - vol. 10 - n. 4
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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