ShareEffect 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
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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
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