ShareEFFECTS OF TEMPERATURE AND STORAGE DURATION ON THE MICROFLORA, PHYSICO-CHEMICAL AND SENSORY CHANGES OF VACUUM-OR NITROGEN-PACKED PORK.
Author(s) : LEE B. H.
Type of article: Article
Summary
PORK, PACKED UNDER VACUUM OR NITROGEN, WAS STORED 49 DAYS AT 269, 273, 276 AND 280 K (-4, 0, 3 AND 7 DEG C). NO CHANGES IN MICROFLORA, PH, APPEARANCE AND FLAVOUR WERE OBSERVED IN MEAT STORED AT 269 K. AT 273 K, STORAGE LIFE IS OF 14 TO 28 DAYS. FOR HIGHER TEMPERATURES AN INCREASE IN COLIFORMS AND LACTOBACILLI IS OBSERVED. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-200235.
Details
- Original title: EFFECTS OF TEMPERATURE AND STORAGE DURATION ON THE MICROFLORA, PHYSICO-CHEMICAL AND SENSORY CHANGES OF VACUUM-OR NITROGEN-PACKED PORK.
- Record ID : 1986-0232
- Languages: English
- Source: Meat Sci. - vol. 13 - n. 2
- Publication date: 1985
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Indexing
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THE STORAGE LIFE OF CHILLED PORK PACKAGED UNDER...
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- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 26 - n. 4
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- Date : 1989
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 6
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- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 2
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- Date : 1991/10
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- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 5
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- Author(s) : STEINHAUSER L.
- Date : 1987
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