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Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperatures.

Author(s) : PENNEY N., BELL R. G.

Type of article: Article

Summary

Effects of the oxygen content in packages and of storage for 24 and 168 hours at -1.5 deg C on odour, taste and colour of meat.

Details

Original title: Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperatures.
Record ID : 1994-0328
Languages: English
Source: Meat Sci. - vol. 33 - n. 2
Publication date: 1993
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Oxygen; Modified atmosphere; Lamb; Meat; Chilling; Beef; Organoleptic property; Pork; Packaging; Colour; CO2