ShareThe effects of prolonged storage under vacuum or CO2 on the flavour and texture profiles of chilled pork.
Author(s) : JEREMIAH L. E., PENNEY N., GILL C. O.
Type of article: Article
Summary
Results of physico-chemical, microbiological and sensorial analyses of meat packed under vacuum or under CO2 and stored for 18 weeks at -1.5 deg C. Meat appears to be resistant to oxidative and autolytic degradation under these storage conditions.
Details
- Original title: The effects of prolonged storage under vacuum or CO2 on the flavour and texture profiles of chilled pork.
- Record ID : 1993-1449
- Languages: English
- Source: Food Res. int. - vol. 25 - n. 1
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Microbiology; Vacuum; Meat; Texture; Chilling; Organoleptic property; Flavour; Pork; Cold storage; Packaging; CO2
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- Date : 1989
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- Source: Meat Sci. - vol. 26 - n. 4
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- Author(s) : VASIL'EVA L. D., BALANDINA G. A.
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- Languages : English
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- Author(s) : LYNCH N. M.
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