ShareTHE EFFECT OF AGEING TREATMENT ON THE MICROBIOLOGY AND STORAGE CHARACTERISTICS OF BEEF IN MODIFIED ATMOSPHERE PACKS CONTAINING 25% CO2 PLUS 75% O2.
Author(s) : NORTJE G. L., SHAW B. G.
Type of article: Article
Summary
BEEF LOINS ARE EITHER HUNG IN AIR FOR ONE WEEK, OR VACUUM PACKED FOR 1 TO 3 WEEKS. DURING STORAGE AT 274 AND 279 K (1 AND 6 DEG C) INVESTIGATIONS ARE CARRIED OUT INTO CHANGES IN MICROFLORA, COLOUR, ODOUR AND RANCIDITY OF STEAKS CONDITIONED IN A MODIFIED ATMOSPHERE. THE STEAKS FROM LOINS, WHICH HAVE UNDERGONE A THREE WEEK AGEING TREATMENT, LOSE COLOUR AND GIVE OFF-ODOURS MORE RAPIDLY THAN THE OTHERS. INSTABILITY DURING STORAGE OF THESE STEAKS CAN BE EXPLAINED BY HIGH BACTERIAL COUNTS WHICH DEVELOPED DURING AGEING. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-249307.
Details
- Original title: THE EFFECT OF AGEING TREATMENT ON THE MICROBIOLOGY AND STORAGE CHARACTERISTICS OF BEEF IN MODIFIED ATMOSPHERE PACKS CONTAINING 25% CO2 PLUS 75% O2.
- Record ID : 1990-0655
- Languages: English
- Source: Meat Sci. - vol. 25 - n. 1
- Publication date: 1989
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