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THE EFFECT OF VARIOUS GASEOUS ATMOSPHERES ON THE SHELF-LIFE OF FRESH MEAT.

Author(s) : HESS E., RUOSCH W., BREER C.

Summary

EVALUATION OF THE SHELF-LIFE OF FRESH MEAT IN VARIOUS GASEOUS ATMOSPHERES (20% CO2 + 80% O2 AND 100% CO2). BEEF, VEAL AND PORK WAS MINCED AND PACKAGED IN PLASTIC FILM BAGS AND COMBINED ALUMINIUM-PLASTIC FILM BAGS. THE TEMPERATURE WAS 274 + OR -1 K (1 + OR -1C). THE INFLUENCE OF HIGHER TEMPERATURES, 277, 278 AND 281 K (4, 5 AND 8C) AND OF AN INTERVAL BETWEEN DEBONING AND PACKAGING WAS TESTED. THE CONDITION FOR A BETTER SHELF-LIFE WAS A LOW GERM COUNT AT THE START, PACKAGING IMMEDIATELY AFTER DEBONING AND CARVING OF THE MEAT AND STORAGE NEAR 273 K (0C). THE INHIBITORY EFFECT OF GASEOUS ATMOSPHERES MUST COMMENCE WHATEVER HAPPENS BEFORE THE SPOILAGE FLORA OF THE DEBONED MEAT CAN ADAPT ITSELF.

Details

  • Original title: THE EFFECT OF VARIOUS GASEOUS ATMOSPHERES ON THE SHELF-LIFE OF FRESH MEAT.
  • Record ID : 1982-0463
  • Languages: English
  • Publication date: 1980/08
  • Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
    vol. 2; n. -2; 256-259; 6 fig.
  • Document available for consultation in the library of the IIR headquarters only.

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