ShareModified-atmosphere packaging of bone-in pork loins.
Author(s) : WARREN K. E., HUNT M. C., MARKSBERRY C. L., SORHEIM O., KROPF D. H., JOHNSON D. E.
Type of article: Article
Summary
Effect of temperature, gaseous-atmosphere composition and pH on weight loss, odour, discolouration, microbiological quality and appearance of meat during storage at 1 deg C for 19 days.
Details
- Original title: Modified-atmosphere packaging of bone-in pork loins.
- Record ID : 1994-0337
- Languages: English
- Source: J. Muscle Foods - vol. 3 - n. 4
- Publication date: 1992
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Odour; Modified atmosphere; Microbiology; Meat; Temperature; Pork; Ph; Weight loss; Packaging; Colour
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