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CONTROL OF SPOILAGE IN VACUUM PACKAGED DARK, FIRM, DRY (DFD) MEAT.

Author(s) : NEWTON K. G., GILL C. O.

Type of article: Article

Summary

EARLY SPOILAGE OF VACUUM-PACKAGED DFD MEAT, DUE TO GREEN DISCOLORATION AND DEVELOPMENT OF UNDESIRABLE ODOURS AND FLAVOURS, CAN BE PREVENTED BY ADDITION OF SMALL QUANTITIES OF CITRATE BUFFER TO THE MEAT BEFORE PACKAGING. THIS TREATMENT EXTENDS THE STORAGE LIFE TO THAT OF VACUUM-PACKAGED NORMAL MEAT, BOTH APPEARANCE IN THE PACK AND FLAVOUR BEING ACCEPTABLE AFTER 12 WEEKS STORAGE AT 272 K (-1 C). HOWEVER, STEAKS CUT FROM THE VACUUM-PACKED PRIMAL CUTS REMAINED DARKER IN APPEARANCE THAN NORMAL PH CONTROLS AND SPOILED MORE RAPIDLY DURING AEROBIC STORAGE.

Details

  • Original title: CONTROL OF SPOILAGE IN VACUUM PACKAGED DARK, FIRM, DRY (DFD) MEAT.
  • Record ID : 1981-0137
  • Languages: English
  • Source: J. Food Technol. - vol. 15 - n. 2
  • Publication date: 1980/04
  • Document available for consultation in the library of the IIR headquarters only.

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