ShareTHE STORAGE LIFE OF CHILLED PORK PACKAGED UNDER CARBON DIOXIDE.
Author(s) : GILL C. O., HARRISON J. C. L.
Type of article: Article
Summary
MEAT SLICES ARE VACUUM-PACKED OR PACKED UNDER A CARBON DIOXIDE ATMOSPHERE IN FILMS WITH A LOW PERMEABILITY TO OXYGEN OR GASTIGHT FILMS, PRIOR TO STORAGE AT 276 OR 271,5 K (3 OR -1,5 DEG C). DURING 5.5 OR 26 WEEK STORAGE, THE GROWTH OF BROCHOTHRIX THERMOSPHACTA AND ENTEROBACTERIA IS STUDIED, IN RELATION TO COLOUR AND FLAVOUR DETERIORATION. THE BEHAVIOUR OF PSE MEATS IS ALSO STUDIED UNDER THE SAME CONDITIONS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-255627.
Details
- Original title: THE STORAGE LIFE OF CHILLED PORK PACKAGED UNDER CARBON DIOXIDE.
- Record ID : 1990-1930
- Languages: English
- Source: Meat Sci. - vol. 26 - n. 4
- Publication date: 1989
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Indexing
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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
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The influence of different centralised prepacka...
- Author(s) : SCHOLTZ E. M., JORDAAN E., KRUGER J., NORTJE G. L., NAUDE R. T.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 32 - n. 1
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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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EFFECTS OF TEMPERATURE AND STORAGE DURATION ON ...
- Author(s) : LEE B. H.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 13 - n. 2
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A COMPARISON OF MODIFIED ATMOSPHERE AND VACUUM ...
- Author(s) : TAYLOR A. A., DOWN N. F., SHAW B. G.
- Date : 1990/02
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 1
View record