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The effects on pork storage life of oxygen contamination in nominally anoxic packagings.

Author(s) : JEREMIAH L. E., GILL C. O., PENNEY N.

Type of article: Article

Summary

Identification of microflora in vacuum-packed meat under a controlled or a modified atmosphere, and stored at -1.5 deg C. Changes in the flavour profiles during nine weeks storage. Effects of the contamination of CO2 atmospheres by O2 on meat colour.

Details

  • Original title: The effects on pork storage life of oxygen contamination in nominally anoxic packagings.
  • Record ID : 1994-0338
  • Languages: English
  • Source: J. Muscle Foods - vol. 3 - n. 4
  • Publication date: 1992

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