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Extension of shelf-life of chilled sliced roast beef by carbon dioxide packaging.

Author(s) : PENNEY N., HAGYARD C. J., BELL R. G.

Type of article: Article

Summary

Sliced roast beef in vacuum and carbon dioxide packs was stored at different temperatures. After various storage times, a trained panel finds off flavours which precede the development of putrefaction. The results are given. The best result is obtained (16 weeks before the first off flavours) at a temperature of -1.5 deg C and in carbon dioxide packs.

Details

  • Original title: Extension of shelf-life of chilled sliced roast beef by carbon dioxide packaging.
  • Record ID : 1994-0330
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 2
  • Publication date: 1993/04
  • Document available for consultation in the library of the IIR headquarters only.

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