ShareEXTENDING THE RETAIL STORAGE TIME OF PORK SAUSAGE USING MODIFIED ATMOSPHERES AND FREEZING.
Author(s) : GUERRERO LEGARRETA I., USBORNE W. R., ASHTON G. C.
Type of article: Article
Summary
AN INVESTIGATION INTO THE EFFECTS OF FREEZING AND MODIFIED ATMOSPHERE PACKAGING (A CO2, OXYGEN AND NITROGEN MIXTURE) ON THE TEXTURE, COLOUR, PH, MICROFLORA AND BINDING CAPACITY OF SAUSAGE WATER IS REPORTED. THE RESULTS SHOW THAT FREEZING AND PACKAGING IN A CARBON DIOXIDE ATMOSPHERE (60-80%) ARE TWO VALUABLE PROCESSES. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-242162.
Details
- Original title: EXTENDING THE RETAIL STORAGE TIME OF PORK SAUSAGE USING MODIFIED ATMOSPHERES AND FREEZING.
- Record ID : 1989-1895
- Languages: English
- Source: Meat Sci. - vol. 23 - n. 1
- Publication date: 1988
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Indexing
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