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IIR documentSummary
Tests showed that the storage life of red meat and fish could be extended by six or seven times through the use of appropriate packaging, packaging atmosphere and refrigeration. The article also discusses other studies currently being carried out along these lines.
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Pages: 306-313
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Details
- Original title: Modified atmosphere packaging of red meat and fish.
- Record ID : 1994-1013
- Languages: English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Publication date: 1992/09/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Meat and meat products;
Fish and fish product - Keywords: Modified atmosphere; Microbiology; Meat; Chilling; Recycling; Fish; Packaging
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Modified-atmosphere packaging of chilled meat a...
- Author(s) : ORDONEZ J. A., BLANCO M., HOZ L. de la
- Date : 1996/06
- Languages : Spanish
- Source: Aliment., Equipos Tecnol. - vol. 15 - n. 5
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L'ascension de la barquette PSE barrière.
- Author(s) : MOREL F.
- Date : 1995/09
- Languages : French
- Source: Process - n. 1108
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GAZ OU VIDE ? AUX CONDITIONNEURS DE CHOISIR.
- Author(s) : CARANTINO S.
- Date : 1985/03
- Languages : French
- Source: Agro Ind. - n. 6
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Modified atmosphere-packed marinated chicken br...
- Author(s) : RANDELL K., AHVENAINEN R., LATVA-KALA K., HURME E., MATTILA-SANDHOLM T., HYVONEN L.
- Date : 1995/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 4
View record
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LES TECHNOLOGIES DU FROID DANS LE CAS DE LA PEC...
- Author(s) : GAC A.
- Date : 1983
- Languages : French
- Source: Rev. gén. Froid - vol. 73 - n. 5
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