SharePACKAGING CONDITIONS FOR EXTENDED STORAGE OF CHILLED DARK, FIRM, DRY BEEF.
Author(s) : GILL C. O., PENNEY N.
Type of article: Article
Summary
THESE MEATS WERE PACKED IN PVC, METAL-CLAD POLYESTER OR ALUMINIUM FOILS, IN AN ATMOSPHERE WITH REDUCED OR ENRICHED CO2 LEVELS, THEN STORED AT 274 K (1 DEG C). THE CHANGES IN MEAT MICROBIOLOGICAL QUALITY AND DETERIORATION WERE COMPARED OVER 15 WEEKS. THE USE OF CO2 EXTENDS STORAGE LIFE UP TO 15 WEEKS. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-216094.
Details
- Original title: PACKAGING CONDITIONS FOR EXTENDED STORAGE OF CHILLED DARK, FIRM, DRY BEEF.
- Record ID : 1987-1190
- Languages: English
- Source: Meat Sci. - vol. 18 - n. 1
- Publication date: 1986
Links
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Indexing
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Themes:
Packaging;
Containers and packaging - Keywords: Modified atmosphere; Microbiology; Vacuum; Meat; Chilling; Beef; Packaging; Storage life
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CHILLED PACKAGING EXTENDS SHELF LIFE OF FRESH M...
- Date : 1989
- Languages : English
- Source: Prog. Food Eng. - vol. 61 - n. 10
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FRESH MEAT PACKAGE COMBINES VACUUM SKIN PACKAGI...
- Date : 1989
- Languages : English
- Source: Prog. Food Eng. - vol. 61 - n. 10
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FRESH RED MEATS: A PLACE TO APPLY MODIFIED ATMO...
- Author(s) : YOUNG L. L., REVIERE R. D., COLE A. B.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 9
View record
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EFFECTS OF GAS ATMOSPHERE, STORAGE TEMPERATURE ...
- Author(s) : BENTLEY D. S., REAGAN J. O., MILLER M. F.
- Date : 1989
- Languages : English
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THE EFFECT OF AGEING TREATMENT ON THE MICROBIOL...
- Author(s) : NORTJE G. L., SHAW B. G.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 25 - n. 1
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