ShareEffect of packaging and storage conditions on development of warmed-over flavour in sliced, cooked meat.
Author(s) : STAPELFELDT H., BJORN H., SKIBSTED L. H., BERTELSEN G.
Type of article: Article
Summary
Determination, through sensorial and chemical analysis, of the formation of this flavour defect in beef meat, cooked, packed and stored at 4 deg C for 14 days. Comparison of its intensity in meat packaged under air in a polyethylene film and vacuum-packed or packed under a modified atmosphere.
Details
- Original title: Effect of packaging and storage conditions on development of warmed-over flavour in sliced, cooked meat.
- Record ID : 1994-1000
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 196 - n. 2
- Publication date: 1993
Links
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Indexing
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FLAVOUR, TEXTURE, COLOUR AND HEXANAL AND TBA VA...
- Author(s) : HWANG S. Y., BOWERS J. A., KROPF D. H.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 1
View record
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PACKAGING WARM MEAT IN PROTECTING GAS ATMOSPHERE.
- Author(s) : STEINHAUSER L.
- Date : 1987
- Languages : Czech
- Source: Prum. Potravin - vol. 38 - n. 12
View record
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GROWTH OF AEROBIC PSYCHROTROPHS AND COLOUR CHAN...
- Author(s) : CARR T. P., MARCHELLO J. A.
- Date : 1987
- Languages : English
- Source: Journal of Food Protection - vol. 50 - n. 9
View record
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Vacuum or modified-atmosphere packaging of meat.
- Author(s) : MOERMAN P. C.
- Date : 1992
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 25 - n. 22
View record
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EFFECTS OF GAS ATMOSPHERE, STORAGE TEMPERATURE ...
- Author(s) : BENTLEY D. S., REAGAN J. O., MILLER M. F.
- Date : 1989
- Languages : English
View record