ShareSpoilage of vacuum packaged beef: role of lactobacilli spp.
Alterazioni delle carni bovine fresche confezionate sottovuoto: ruolo dei lattobacilli spp.
Author(s) : BERSANI C., BREGOLI M., CANTONI C.
Type of article: Article
Summary
Two types of vacuum packaged beef spoilage are due to lactobacilli spp. These microorganisms can produce souring and abnormal odour (putrid). Various types of spoilage are reported in the paper.
Details
- Original title: Alterazioni delle carni bovine fresche confezionate sottovuoto: ruolo dei lattobacilli spp.
- Record ID : 2000-2666
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 38 - n. 382
- Publication date: 1999/06
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Odour; Microorganism; Lactobacillus; Vacuum; Meat; Packaging; Acidity
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