ShareEffect of vacuum and modified gas atmosphere packaging on the shelf life of beef steaks.
Author(s) : CANGANELLA F., MELONI R., TONNINI D., MENCARELLI F., TROVATELLI L. D.
Type of article: Article
Summary
Effects of packaging in a vacuum or in atmospheres containing 80% N2 and 20% CO2 or 75% N2, 15% CO2 and 5% O2 on microflora, weight loss, pH and colour of beef after storage at 2-4 deg C for 21 days, at 8-10 deg C for 21 days or 20-25 deg C for 12 days. Vacuum packaging inhibits bacteria and moisture increase better.
Details
- Original title: Effect of vacuum and modified gas atmosphere packaging on the shelf life of beef steaks.
- Record ID : 1995-0307
- Languages: English
- Source: Microbiol. Aliments Nutr. - vol. 11 - n. 4
- Publication date: 1993
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Modified atmosphere; Microbiology; Vacuum; Meat; Beef; Ph; Weight loss; Packaging; Colour
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