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Extending the storage life of raw chilled meats.

Author(s) : GILL C. O.

Type of article: Article

Summary

Proper preservation of raw meat requires the slowing or prevention of metmyoglobin formation at the muscle surfaces, along with the inhibition of bacterial deterioration. The possibilities were studied of storing meat by using modified-atmosphere packaging with different O2 and CO2 contents. There are several technical and economic problems in modifying conventional preservation processes for raw chilled meats.

Details

  • Original title: Extending the storage life of raw chilled meats.
  • Record ID : 1998-0363
  • Languages: English
  • Source: Meat Sci. - vol. 43 - n. suppl.
  • Publication date: 1996

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