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MICROBIOLOGICAL AND SENSORY EVALUATION OF COOKED ROAST BEEF PACKAGED IN A MODIFIED ATMOSPHERE.

Author(s) : BRISTOR-HINTLIAN C., HOTCHKISS J. H.

Type of article: Article

Summary

COOKED MEAT STEAKS WERE PACKED IN A CO2, NITROGEN AND OXYGEN ATMOSPHERE PRIOR TO BEING STORED FOR 42 DAYS AT 277.4 K (4.4 DEG C). THE CHANGES IN MICROFLORA (PATHOGENIC BACTERIA) AND THE ORGANOLEPTIC PROPERTIES OF MEAT WERE STUDIED AS COMPARED TO PACKAGING IN AIR. FLAVOUR DETERIORATION MAINLY OCCURS DURING THE FIRST SEVEN DAYS OF STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226530.

Details

  • Original title: MICROBIOLOGICAL AND SENSORY EVALUATION OF COOKED ROAST BEEF PACKAGED IN A MODIFIED ATMOSPHERE.
  • Record ID : 1988-1059
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 11 - n. 2
  • Publication date: 1987

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