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FRESH RED MEATS: A PLACE TO APPLY MODIFIED ATMOSPHERES.

Author(s) : YOUNG L. L., REVIERE R. D., COLE A. B.

Type of article: Article

Summary

MODIFIED ATMOSPHERE PACKAGING APPLIED TO FRESH RED MEAT MAY BE DIVIDED INTO VACUUM PACKAGING AND GAS FLUSH PACKAGING. THE FORMER REQUIRES MATERIAL WITH GOOD GAS BARRIER PROPERTIES AND INVOLVES THE REMOVAL OF AIR FROM THE PACKAGE FOLLOWED BY APPLICATION OF A HERMETIC SEAL. THE LATTER ALSO REQUIRES MATERIAL WITH GOOD GAS BARRIER PROPERTIES AND INVOLVES THE REMOVAL OF AIR, THEN BACK FLUSHING WITH A GAS OR COMBINATION OF GASES. THE STORAGE LIFE OF VACUUM PACKED MEATS IS SAID TO BE 21-28 DAYS, AND THAT OF GAS FLUSH PACKAGED MEAT 7-12 DAYS. THE ARTICLE DESCRIBES THE APPLICATION AND EFFECTS OF BOTH TECHNIQUES FOR INDUSTRIAL AND CONSUMER USE. G.R.S.

Details

  • Original title: FRESH RED MEATS: A PLACE TO APPLY MODIFIED ATMOSPHERES.
  • Record ID : 1989-1884
  • Languages: English
  • Source: J. Food Technol. - vol. 42 - n. 9
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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