ShareEFFECTS OF TEMPERATURE AND STORAGE TIME ON THE MICROFLORA, SENSORY AND EXUDATE CHANGES OF VACUUM-OR NITROGEN-PACKED BEEF.
Author(s) : SIMARD R. E.
Type of article: Article
Summary
COMPARISON OF BEEF QUALITY PACKED BY TWO PROCESSES AND MAINTAINED AT 273, 276 OR 280 K (0, 3 OR 7 DEG C) TO 49 DAYS. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-211040.
Details
- Original title: EFFECTS OF TEMPERATURE AND STORAGE TIME ON THE MICROFLORA, SENSORY AND EXUDATE CHANGES OF VACUUM-OR NITROGEN-PACKED BEEF.
- Record ID : 1987-0164
- Languages: English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 18 - n. 2
- Publication date: 1985
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Chilled food; Microbiology; Vacuum; Meat; Drip; Chilling; Beef; Organoleptic property; Packaging
-
EFFECT OF FROZEN STORAGE CONDITIONS ON YIELDS, ...
- Author(s) : BHATTACHARYA M., HANNA M. A., MANDIGO R. W.
- Date : 1988
- Languages : English
View record
-
CONSERVATION DE LA VIANDE DE VEAU SOUS VIDE.
- Author(s) : QUILICHINI Y., SORNAY J.
- Date : 1984
- Languages : French
- Source: Viandes Prod. carnés - vol. 5 - n. 1
View record
-
THE EFFECT OF ELECTRICAL STIMULATION AND EARLY ...
- Author(s) : EIKELENBOOM G.
- Date : 1987/09
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 9
View record
-
KINETICS OF DRIP LOSS, COOKING LOSS AND COLOUR ...
- Author(s) : BHATTACHARYA M., HANNA M. A.
- Date : 1989
- Languages : English
- Source: J. Food Eng. - vol. 9 - n. 2
View record
-
CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH ...
- Author(s) : GRIFFIN D. B.
- Date : 1982/07
- Languages : English
View record