ShareSummary
This study demonstrated that a relatively small difference in temperature around 0°C can exert a major influence on the shelf life. Vacuum packaging extended the shelf life of lamb. Storage temperatures of close -1.5°C were optimal in terms of shelf life.
Details
- Original title: The effect of storage temperature on shelf life of vacuum-packed lamb shouders.
- Record ID : 30001356
- Languages: English
- Source: Food Australia - vol. 63 - n. 6
- Publication date: 2011/06
Links
See the source
-
Microbial and organoleptic qualities of lamb li...
- Author(s) : RIVAS T., HERRERA A., YANGUELA J.
- Date : 1992/11
- Languages : English
- Source: Journal of Food Protection - vol. 55 - n. 11
View record
-
EFFECT OF PACKAGING AND DISPLAY VARIABLES ON RE...
- Author(s) : MOORE V. J.
- Date : 1988
- Languages : English
- Source: Meat Sci. - vol. 22 - n. 4
View record
-
LACTIC ACID BACTERIA ON VACUUM PACKAGED MEAT AN...
- Author(s) : SCHILLINGER U., LUCKE F. K.
- Date : 1986/10
- Languages : German
- Source: Fleischwirtschaft - vol. 66 - n. 10
View record
-
The effects on pork storage life of oxygen cont...
- Author(s) : JEREMIAH L. E., GILL C. O., PENNEY N.
- Date : 1992
- Languages : English
- Source: J. Muscle Foods - vol. 3 - n. 4
View record
-
Influence of freezing rate, storage temperature...
- Author(s) : SCHLIMME D. V., SMITH M. A., ALI L. M.
- Date : 1991
- Languages : English
View record