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THE INFLUENCE OF GAS COMPOSITION, GAS CONTACT AREA ANG GAS PERMEABILITY OF THE PACKAGE ON THE QUALITY OF MEAT LOAVES STORED AT CHILL TEMPERATURES.

Author(s) : AHVENAINEN R., LINDROTH S., SUIHKO M.

Summary

THE SHELF-LIFE OF MEAT LOAVES CONTAINING CHEESE COULD BE EXTENDED CONSIDERABLY BY PACKAGING THEM EITHER UNDER GASEOUS NITROGEN OR IN A MIXTURE OF NITROGEN AND 20% CO2. IT IS LONGER THAN 3 WEEKS IF THE LARGE SIDE OF THE LOAVES IS IN CONTACT WITH THE GAS AND LONGER THAN 2 WEEKS IF THE THIN SIDE IS IN CONTACT WITH THE GAS, AS COMPARED TO PACKAGING IN AI. THE OXYGEN PERMEABILITY OF THE MATERIALS STUDIED HAD NO EFFECT ON SHELF-LIFE. NITROGEN AND THE NITROGEN-CO2 MIXTURE INHIBIT THE GROWTH OF MOULDS AND YEASTS AND THE OCCURRENCE OF OFF-ODOURS AND OFF-FLAVOURS AND DETERIORATION OF APPEARANCE.

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Details

  • Original title: THE INFLUENCE OF GAS COMPOSITION, GAS CONTACT AREA ANG GAS PERMEABILITY OF THE PACKAGE ON THE QUALITY OF MEAT LOAVES STORED AT CHILL TEMPERATURES.
  • Record ID : 1988-1060
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 349-355; 7 fig.; 6 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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