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Microbiological and physicochemical properties of fresh retail cuts of beef packaged under an advanced vacuum skin system and stored at 4°C.

Author(s) : BARROS-VELÁZQUEZ J., CARREIRA L., FRANCO C., et al.

Type of article: Article

Summary

The effect of an advanced vacuum skin packaging system on the microbiological and physicochemical properties of fresh retail cuts of beef (including meat portions from six different anatomical regions) stored at 4°C was compared with the effect of traditional vacuum packaging. Overall, the quality (as determined by microbiological and physicochemical analyses and by visual examination) of fresh retail cuts of beef packaged with the vacuum skin system and stored at 4°C was higher than that of meat samples processed with the traditional vacuum-packaging system.

Details

  • Original title: Microbiological and physicochemical properties of fresh retail cuts of beef packaged under an advanced vacuum skin system and stored at 4°C.
  • Record ID : 2004-1757
  • Languages: English
  • Source: Journal of Food Protection - vol. 66 - n. 11
  • Publication date: 2003/11
  • Document available for consultation in the library of the IIR headquarters only.

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