ShareEffect of carbon dioxide, oxygen and their mixture on changes of microflora and quality of modified atmosphere packaged minced pork.
[In Japanese. / En japonais.]
Author(s) : OGIHARA H., KANIE M., YANO N., HARUTA M.
Type of article: Article
Summary
A gas mixture including 50 to 60% CO2 is the most efficient to extend storage life of minced meat at 5 deg C.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1996-2314
- Languages: Japanese
- Source: Shokuhin Eiseigaku Zasshi - vol. 36 - n. 2
- Publication date: 1995
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Oxygen; Modified atmosphere; Mince; Microbiology; Meat; Treatment; Pork; CO2
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