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Shelf life extension of fresh meat. 1. Modified atmosphere packaging, lactic acid bacteria and bacteriocins.

[In Spanish. / En espagnol.]

Author(s) : GARCÍA T., MARTIN R., SANZ B., HERNANDEZ P. E.

Type of article: Article

Summary

Modified atmosphere packaging and the use of lactic acid bacteria and bacteriocins are discussed in the first part of the review, along with their effects on the microbiological safety, shelf life and sensory characteristics of fresh meat.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1996-2310
  • Languages: Spanish
  • Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 35 - n. 1
  • Publication date: 1995/02
  • Document available for consultation in the library of the IIR headquarters only.

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