ShareShelf life of modified atmosphere packaged pork meat: influence of carcass contamination and storage conditions in a Slovak factory.
Haltbarkeit von unter Schutzatmosphäre verpacktem Schweinefleisch: Einfluss der Primärkontamination und der Lagerungsbedingungen in der Slowakischen Republik.
Author(s) : KAMENÍK J., BARTO J., SALÁKOVÁ A.
Type of article: Article
Summary
Pork in MAP stored at 3°C revealed no symptoms of spoilage after 9 days but pork at 5°C was entirely spoiled after the same time.
Details
- Original title: Haltbarkeit von unter Schutzatmosphäre verpacktem Schweinefleisch: Einfluss der Primärkontamination und der Lagerungsbedingungen in der Slowakischen Republik.
- Record ID : 30007609
- Languages: German
- Source: Fleischwirtschaft - vol. 92 - n. 6
- Publication date: 2012
Links
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