SharePACKAGING WARM MEAT IN PROTECTING GAS ATMOSPHERE.
[In Czech. / En tchèque.]
Author(s) : STEINHAUSER L.
Type of article: Article
Summary
THE CZECHOSLOVAK MEAT INDUSTRY PACKS FRESH MEAT AFTER COOLING ONLY, USING POLYSTYRENE FOAM PLATES AND SHRINK FILM WRAP, WITHOUT VACUUM. THE AUTHORS MADE A COMPARATING RESEARCH, DETERMINING DIFFERENCES IN FRESH MEAT SHELF LIFE WHEN CUT IN WARM CONDITION AFTER SLAUGHTERING AND PACKED ON PLATES WITH SHRINK WRAP,UNDER VACUUM AND UNDER PROTECTING GAS ATMS PREPARING OF SAMPLES IS DESCRIBED AND SOME RESULTS OF SENSORIC, CHEMICAL AND BACTERIOLOGICAL EVALUATION OF BOTH RAW AND COOKED MEAT ARE DISCUSSED.
Details
- Original title: [In Czech. / En tchèque.]
- Record ID : 1988-1062
- Languages: Czech
- Source: Prum. Potravin - vol. 38 - n. 12
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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USING MODIFIED ATMOSPHERES TO PACKAGE FRESH MEAT.
- Author(s) : LEDWARD D.
- Date : 1979
- Languages : English
- Source: Meat - vol. 52 - n. 8
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THE STORAGE LIFE OF CHILLED PORK PACKAGED UNDER...
- Author(s) : GILL C. O., HARRISON J. C. L.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 26 - n. 4
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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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GROWTH OF AEROBIC PSYCHROTROPHS AND COLOUR CHAN...
- Author(s) : CARR T. P., MARCHELLO J. A.
- Date : 1987
- Languages : English
- Source: Journal of Food Protection - vol. 50 - n. 9
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MICROBIOLOGICAL AND SENSORY EVALUATION OF COOKE...
- Author(s) : BRISTOR-HINTLIAN C., HOTCHKISS J. H.
- Date : 1987
- Languages : English
- Source: J. Food Process. Preserv. - vol. 11 - n. 2
View record