ShareRole of package type on shelf life of fresh crab meat.
Author(s) : GUTIERREZ TYLER C., JAHNCKE M., SUMNER S., et al.
Type of article: Article
Summary
The authors conducted a microbiological study on fresh crab meat stored at 4°C packed in two different types of packaging. It was found that whilst the packagings gave rise to the same shelf life, the CO2 concentration is the key factor affecting the shelf life. CO2 build-up causes fast deterioration of crab meat.
Details
- Original title: Role of package type on shelf life of fresh crab meat.
- Record ID : 2011-0254
- Languages: English
- Source: Food Prot. Trends - vol. 30 - n. 12
- Publication date: 2010/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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