ShareThe influence of different centralised prepackaging systems on the shelf life of fresh pork.
Author(s) : SCHOLTZ E. M., JORDAAN E., KRUGER J., NORTJE G. L., NAUDE R. T.
Type of article: Article
Summary
Comparison of the microbiological quality, colour, odour and acceptability of meat which has been either vacuum-packed, packed under a modified atmosphere (25 % CO2 and 75 % O2) or under carbon dioxide. The latter gives a shelf life of meat at 0 deg C of 21 days.
Details
- Original title: The influence of different centralised prepackaging systems on the shelf life of fresh pork.
- Record ID : 1993-1448
- Languages: English
- Source: Meat Sci. - vol. 32 - n. 1
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
-
THE TTT-CONCEPT FOR CHILLED MEAT.
- Author(s) : BÖGH-SÖRENSEN L., ZEUTHEN P., BERTELSEN G.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record
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THE STORAGE LIFE OF CHILLED PORK PACKAGED UNDER...
- Author(s) : GILL C. O., HARRISON J. C. L.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 26 - n. 4
View record
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THE TTT CONCEPT AND THE MICROBIOLOGICAL COMPOSI...
- Author(s) : PELAEZ C., SIMONSEN B.
- Date : 1987/10
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 10
View record
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PHYSICAL AND SENSORY CHARACTERISTICS OF PORK LO...
- Author(s) : HALL L. C.
- Date : 1980/04
- Languages : English
- Source: Journal of Food Protection - vol. 43 - n. 4
View record
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FACTORS AFFECTING THE SHELF LIFE OF GAS- AND VA...
- Author(s) : AHVENAINEN R., SKYTTA E., KIVIKATAJA R. L.
- Date : 1989
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 6
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