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THE QUALITY OF GAS-PACKED MINCED MEAT STEAKS AFTER OPENING OF THE PACKAGE AND IN THE LEAKING GAS-PACKAGE.

Author(s) : AHVENAINEN R., SKYTTA E., KIVIKATAJA R. L.

Summary

THE AUTHORSSTUDIED THE PRESERVATION OF MINCED BEEF STEAKS PACKAGED IN A 20% CO2 -80% N2 MIXTURE OR IN A POROUS PACKAGING. THE EFFECT OF THE GAS WHICH FAVOURS STORAGE LIFE CONTINUES AFTER THE OPENING OF THE PACKAGE DURING 2-3 DAYS. THE GROWTH OF YEASTS AND MOULDS IN STEAKS PACKAGED IN THE GAS MIXTURE IS MARKEDLY SLOWER. THE SENSORY QUALITY OF THE STEAKS PACKAGED IN THE GAS MIXTURE WAS MUCH BETTER. IN A POROUS PACKAGING, IF LEAKAGE OCCURS IMMEDIATELY AFTER PACKAGING (POOR WELDING), SENSORY AND MICROBIOLOGICAL PROPERTIES ARE LOWER THAN THOSE IN NORMAL AIR PACKAGES.

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Pages: 265-271

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Details

  • Original title: THE QUALITY OF GAS-PACKED MINCED MEAT STEAKS AFTER OPENING OF THE PACKAGE AND IN THE LEAKING GAS-PACKAGE.
  • Record ID : 1988-1061
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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