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Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins.

Author(s) : JACKSON T. C., et al.

Type of article: Article

Summary

Meat packaged under oxygen tight film, vacuum or modified atmosphere (100% carbon dioxide, 40% carbon dioxide with 60% nitrogen, 20% carbon dioxide with 80% oxygen) is stored at 3 deg C for 28 days. Development of microflora, composition of volatile compounds in the head-space and off-flavours of the meat are investigated. Hexene-1, methyl thiirane, ethyle acetate, benzene and heptene-1 are detected in all the samples after 7 to 14 days storage.

Details

  • Original title: Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins.
  • Record ID : 1992-2845
  • Languages: English
  • Source: Meat Sci. - vol. 31 - n. 2
  • Publication date: 1992

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