ShareThe display life of retail packaged pork chops after their storage in master packs under atmospheres of nitrogen, carbon dioxide or oxygen and carbon dioxide.
Author(s) : GILL C. O., JONES T.
Type of article: Article
Summary
Comparison based on packaging atmosphere (i.e., vacuum, nitrogen-carbon dioxide, oxygen plus carbon dioxide) and on storage duration (1 to 42 days), appearance, acceptability, odour, flavour defects and microbiological quality (ie, bacteria) of pork chops.
Details
- Original title: The display life of retail packaged pork chops after their storage in master packs under atmospheres of nitrogen, carbon dioxide or oxygen and carbon dioxide.
- Record ID : 1997-2942
- Languages: English
- Source: Meat Sci. - vol. 42 - n. 2
- Publication date: 1996
Links
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Indexing
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THE STORAGE LIFE OF CHILLED PORK PACKAGED UNDER...
- Author(s) : GILL C. O., HARRISON J. C. L.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 26 - n. 4
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Estabilidade de carne bovina em atmosfera modif...
- Author(s) : SARANTOPOULOS C. I. G. L., ALVES R. M. V., ARIMA H. K., CONTRERAS T. J., GOMES T. C.
- Date : 1996/07
- Languages : Portuguese
- Source: Colet. ITAL - vol. 26 - n. 2
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- Author(s) : LEE B. H.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 13 - n. 2
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Extension of shelf-life of chilled sliced roast...
- Author(s) : PENNEY N., HAGYARD C. J., BELL R. G.
- Date : 1993/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 2
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EFFECT OF IRRADIATION AND MODIFIED ATMOSPHERE P...
- Author(s) : GRANT I. R., PATTERSON M. F.
- Date : 1991/10
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- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 5
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