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EFFECTS OF TEMPERATURE, LIGHT AND STORAGE TIME ON THE SENSORY AND EXUDATE LOSS CHARACTERISTICS OF VACUUM OR NITROGEN PACKED GROUND BEEF.

Author(s) : LEE B. H.

Type of article: Article

Summary

STUDY OF THE APPEARANCE, THE DEVELOPMENT OF OFF-ODOURS AND DRIP OF GROUND STEAKS PACKED UNDER VACUUM OR NITROGEN, STORED 7 WEEKS IN THE LIGHT OR IN THE DARK AT 269, 273, 276 OR 280 K (-4, 0, 3 OR 7 DEG C). ORGANOLEPTIC DETERIORATION ACCELERATES WITH STORAGE TIME AND TEMPERATURE AND THE PACKAGING PROCESS, EXCEPT DURING STORAGE AT 269 K (SEE ALSO ABSTR. 84-2326). (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-189436.

Details

  • Original title: EFFECTS OF TEMPERATURE, LIGHT AND STORAGE TIME ON THE SENSORY AND EXUDATE LOSS CHARACTERISTICS OF VACUUM OR NITROGEN PACKED GROUND BEEF.
  • Record ID : 1985-1545
  • Languages: English
  • Source: Sci. Aliments - vol. 4 - n. 2
  • Publication date: 1984

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