ShareThe influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality.
Author(s) : JEREMIAH L. E., GIBSON L. L., ARGNOSA G. C.
Type of article: Article
Summary
Storage life of meat, either vacuum-packed or packed in a CO2 enriched atmosphere during storage at -1.5 deg C, is compared. Vacuum-packed meat has a shorter storage life. However, the occurrence of off-flavour, related to lactic bateria, limits storage life of meat to 9 weeks, at -1.5 deg C, in both cases.
Details
- Original title: The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality.
- Record ID : 1996-1667
- Languages: English
- Source: Meat Sci. - vol. 40 - n. 1
- Publication date: 1995
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Modified atmosphere; Vacuum; Meat; Quality; Pork; Cold storage; Packaging
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