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MODIFIED ATMOSPHERE AND REFRIGERATION IN MEAT STORAGE.

[In Spanish. / En espagnol.]

Author(s) : ESTEBAN J. D.

Type of article: Article

Summary

THE EFFECT OF ATMOSPHERES WITH HIGH CO2 (AND OXYGEN IN SOME CASES) CONTENT ON THE BACTERIOLOGICAL QUALITY AND COLOUR OF MEAT IS SUMMARISED. THE STORAGE LIFE OF CHILLED MEAT PIECES PACKED UNDER AN ATMOSPHERE OF PURE CO2 OR CO2 + NITROGEN IS 6 WEEKS AND ONLY 3-4 WEEKS IF PACKED UNDER CO2 + OXYGEN (MORE THAN 4% OXYGEN IN ORDER TO AVOID MEAT BROWNING). J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1981-0117
  • Languages: Spanish
  • Source: Filon - 60-63; 2 fig.
  • Publication date: 1980/02
  • Document available for consultation in the library of the IIR headquarters only.

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