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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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
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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
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Shelf life of minced beef packaged under modifi...
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- Source: Rev. Ferment. Ind. aliment. - vol. 33 - n. 323
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- Date : 1992/03
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- Source: Ital. J. Food Sci. - vol. 57 - n. 2
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- Author(s) : BENTLEY D. S., REAGAN J. O., MILLER M. F.
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