ShareShelf life of vacuum-packaged eviscerated broiler carcasses under simulated market storage conditions.
Author(s) : SAWAYA W. N., ABU-RUWAIDA A. S., HUSSAIN A. J., KHALAFAWI M. S., DASHTI B. T.
Type of article: Article
Summary
Changes in psychrotroph bacteria, contaminating bacteria and enterobacteria growth during carcass storage at 4, 7 and 9 deg C for three weeks. Effects of vacuum packaging on total volatile nitrogen and free fatty acid content and microbiological quality of carcasses.
Details
- Original title: Shelf life of vacuum-packaged eviscerated broiler carcasses under simulated market storage conditions.
- Record ID : 1995-0324
- Languages: English
- Source: J. Food Saf. - vol. 13 - n. 4
- Publication date: 1993
Links
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Indexing
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Themes:
Packaging;
Poultry - Keywords: Poultry; Chemical composition; Microbiology; Vacuum; Chilling; Chicken; Cold storage; Packaging
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- Date : 1985
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 90
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- Date : 1993/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 2
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- Author(s) : SCHMITT R. E., SCHMIDT LORENZ W.
- Date : 1992
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INFLUENCE OF MODIFIED ATMOSPHERE PACKAGING ON M...
- Author(s) : ANDERSON K. L.
- Date : 1985
- Languages : English
- Source: Br. Poult. Sci. - vol. 64 - n. 2
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- Author(s) : HARRISON M. A., CARPENTER S. L.
- Date : 1989
- Languages : English
- Source: Journal of Food Protection - vol. 52 - n. 6
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