ShareThe influence of inherent muscle quality upon the storage life of chilled pork stored in CO2 at -1.5 deg C.
Author(s) : JEREMIAH L. E., GIBSON L. L., ARGONOSA G.
Type of article: Article
Summary
Measures for preserving meat during refrigerated storage, as a function of the muscle quality (normal, PSE and DFD). Comparison of the microflora, exudation losses, tenderness and sensorial quality of meats. Determination of the effects of each type of muscle on these properties.
Details
- Original title: The influence of inherent muscle quality upon the storage life of chilled pork stored in CO2 at -1.5 deg C.
- Record ID : 1996-0327
- Languages: English
- Source: Food Res. int. - vol. 28 - n. 1
- Publication date: 1995
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Muscle; Modified atmosphere; Meat; Chilling; Quality; Pork; Storage life; CO2
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