Share

Physical characteristics of lamb primals packaged under vacuum or modified atmospheres.

Author(s) : DOHERTY A. M., SHERIDAN J. J., ALLEN P., MCDOWELL D. A., BLAIR I. S.

Type of article: Article

Summary

Lamb primals were packed either under vacuum or in different atmospheres (80% O2-20% CO2, 50% CO2-50% nitrogen or 100% CO2) and stored at 0 or 5 deg C. The composition of the gaseous atmosphere varied little during storage. Drip losses were greater in meat packaged under vacuum than in meat packaged under modified atmosphere. The effect of the composition of the atmosphere and of the temperature on the colour and pH of the meat was studied.

Details

  • Original title: Physical characteristics of lamb primals packaged under vacuum or modified atmospheres.
  • Record ID : 1997-1618
  • Languages: English
  • Source: Meat Sci. - vol. 42 - n. 3
  • Publication date: 1996

Links


See other articles in this issue (5)
See the source

Indexing