ShareControlled-atmosphere storage of pork under carbon dioxide.
Author(s) : HOLLEY R. A., DELAQUIS P., RODRIGUE N., DOYON G., GAGNON J., GARIEPY C.
Type of article: Article
Summary
Use of CO2-containing atmospheres provided more than 7 extra days of shelf-life at 4 deg C over that attainable under 100% nitrogen. Shelf life at -1 deg C was improved by 3 to 4 days over that at 4 deg C.
Details
- Original title: Controlled-atmosphere storage of pork under carbon dioxide.
- Record ID : 1996-0326
- Languages: English
- Source: Journal of Food Protection - vol. 57 - n. 12
- Publication date: 1994/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Modified atmosphere; Meat; Pork; Cold storage; CO2
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Biogenic amines in vacuum-packaged and carbon d...
- Author(s) : NADON C. A., ISMOND M. A. H., HOLLEY R.
- Date : 2001/02
- Languages : English
- Source: Journal of Food Protection - vol. 64 - n. 2
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CHANGES IN MICROBIAL PARAMETERS AND GAS COMPOSI...
- Author(s) : MCMULLEN L.M., STILES M. E.
- Date : 1991/10
- Languages : English
- Source: Journal of Food Protection - vol. 54 - n. 10
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The influence of controlled atmosphere and vacu...
- Author(s) : JEREMIAH L. E., GIBSON L. L., ARGNOSA G. C.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 40 - n. 1
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The display life of retail packaged pork chops ...
- Author(s) : GILL C. O., JONES T.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 2
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Effect of storage conditions on growth of heat-...
- Author(s) : SHENOY K., MURANO E. A.
- Date : 1996/04
- Languages : English
- Source: Journal of Food Protection - vol. 59 - n. 4
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