ShareThe display of retail packs of ground beef after their storage in master packages under various atmospheres.
Author(s) : GILL C. O., JONES T.
Type of article: Article
Summary
Assessment of organoleptic properties, oxymyoglobin and metmyoglobin composition, and microflora of packaged meat under different atmospheres (vacuum, nitrogen, carbon dioxide and a mixture of oxygen and carbon dioxide), then stored at 2 deg C for 32 days.
Details
- Original title: The display of retail packs of ground beef after their storage in master packages under various atmospheres.
- Record ID : 1995-0308
- Languages: English
- Source: Meat Sci. - vol. 37 - n. 2
- Publication date: 1994
Links
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Indexing
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FACTORS RELATED TO THE COLOUR AND COLOUR STABIL...
- Author(s) : CHU Y. H.
- Date : 1987
- Languages : English
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Shelf life of minced beef packaged under modifi...
- Author(s) : SANTORO A., SARLI T. A., MURRU N., PEPE T., CORTESI M. L.
- Date : 1994/02
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 33 - n. 323
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EFFECTS OF GAS ATMOSPHERE, STORAGE TEMPERATURE ...
- Author(s) : BENTLEY D. S., REAGAN J. O., MILLER M. F.
- Date : 1989
- Languages : English
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PACKAGING OF BEEF LOIN STEAKS IN 75% O2 PLUS 25...
- Author(s) : SAVELL J. W.
- Date : 1981
- Languages : English
- Source: Journal of Food Protection - vol. 44 - n. 12
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COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTU...
- Author(s) : CHU Y. H.
- Date : 1988
- Languages : English
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