ShareEvaluation of some packaging materials and treatments on some properties of beef during frozen storage.
Author(s) : KENAWI M. A.
Type of article: Article
Summary
Influence of the type of packaging material (low density polyethylene or polyethylene and nylon mixture) as well as vacuum packaging on the evolution, during storage for 180 days, of water content, pH, TBA indication, water-retention capacity and microflora of beef.
Details
- Original title: Evaluation of some packaging materials and treatments on some properties of beef during frozen storage.
- Record ID : 1995-2349
- Languages: English
- Source: J. agric. Food Chem. - vol. 51 - n. 1
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Microbiology; Meat; Treatment; Water content; Beef; Ph; Cold storage; Packaging; Freezing
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