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EFFECT OF GASEOUS CO2 ON THE POSSIBLE STORAGE LIFE OF BEEF.

[In German. / En allemand.]

Author(s) : LEE K. T., KOLB R., TANDLER K.

Type of article: Article

Summary

THE INVESTIGATIONS WERE MADE ON BEEF CUTS, AT A PH OF 5.6 TO 5.8. THE CUTS WERE PACKAGED AND STORED IN A CO2 ATMOSPHERE OR UNDER VACUUM AT TEMPERATURES OF 275 AND 279 K (2 AND 6 DEG C) UP TO TESTING. THEY SHOWED THE INHIBITING EFFECT OF STORAGE IN CO2 AND ITS FAVOURABLE EFFECT ON MEAT FLAVOUR AND COLOUR. IN ADDITION, THERE WAS NO MARKED DIFFERENCE IN PH AND WEIGHT LOSSES BETWEEN MEAT CUTS STORED UNDER VACUUM AND IN A CO2 ATMOSPHERE. 279 K (6 DEG C) WAS FOUND TOO HIGH A TEMPERATURE FOR THE STORAGE OF FRESH MEAT CUTS. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-1497
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 90
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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