ShareDynamic changes of headspace gases in CO2 and N2 packaged fresh beef.
Author(s) : ZHAO Y., WELLS J. H., MCMILLIN K. W.
Type of article: Article
Summary
Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes.
Details
- Original title: Dynamic changes of headspace gases in CO2 and N2 packaged fresh beef.
- Record ID : 1996-1034
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 3
- Publication date: 1995/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Nitrogen; Modified atmosphere; Vacuum; Meat; Beef; Packaging; CO2
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- Author(s) : YOUNG L. L., REVIERE R. D., COLE A. B.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 9
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MICROBIOLOGY OF BEEF, PORK AND LAMB STORED IN V...
- Author(s) : CHRISTOPHER F. M.
- Date : 1980/04
- Languages : English
- Source: Journal of Food Protection - vol. 43 - n. 4
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GROWTH OF THE COLD-TOLERANT PATHOGENS YERSINIA ...
- Author(s) : GILL C. O., REICHEL M. P.
- Date : 1989
- Languages : English
- Source: Food Microbiol. - vol. 6 - n. 4
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The use of oxygen scavengers to prevent the tra...
- Author(s) : GILL C. O., MCGINNIS J. C.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 41 - n. 1
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SHELF LIFE OF MEAT LOAVES PACKAGED IN VACUUM OR...
- Author(s) : LEE B. H.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 2
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