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Preservation of meat packaged under oxygen-free atmosphere.

Conservation de la viande conditionnée sous atmosphère sans oxygène.

Type of article: Article

Summary

The packaging of meat under oxygen-free atmosphere is not widely used, even though it appears to offer greater benefits than vacuum packaging, provided that the temperature used is -1,5 °C rather than 3 °C. The French Consumer Protection and Fraud Prevention Administration (DGCCRF) provides an overview of this technology.

Details

  • Original title: Conservation de la viande conditionnée sous atmosphère sans oxygène.
  • Record ID : 2001-2792
  • Languages: French
  • Source: Rev. gén. Froid - vol. 91 - n. 1015
  • Publication date: 2001/07
  • Document available for consultation in the library of the IIR headquarters only.

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