ShareStatic, controlled (CO2) atmosphere packaging of retail ready pork.
Author(s) : HOLLEY R. A., GARIEPY C., DELAQUIS P., DOYN G., GAGNON J.
Type of article: Article
Summary
Samples stored under 50% CO2 for 2 weeks could subsequently be displayed (aerobic) for 3 days without becoming unacceptable or for 6 days if previously held under 100% CO2 for 14 days.
Details
- Original title: Static, controlled (CO2) atmosphere packaging of retail ready pork.
- Record ID : 1995-3653
- Languages: English
- Source: Ital. J. Food Sci. - vol. 59 - n. 6
- Publication date: 1994/11
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Roast; Modified atmosphere; Meat; Slice; Pork; Packaging; Storage life
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- Author(s) : PENNEY N., HAGYARD C. J., BELL R. G.
- Date : 1993/04
- Languages : English
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- Date : 1991
- Languages : Polish
- Source: Rocz. Inst. Przem. Miesnego Tluszczowego - vol. 28
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- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 43 - n. 2
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- Author(s) : COMI G., IACUMIN L., TONIZZO A., et al.
- Date : 2009/07
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 48 - n. 493
- Formats : PDF
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Sliced cooked ham: effects of modified atmosphe...
- Author(s) : PAPA F., PASSARELLI P.
- Date : 1995/03
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 335
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