ShareThe storage life of non-muscle offals packaged under vacuum or carbon dioxide.
Author(s) : GILL C. O., JEREMIAM L. E.
Type of article: Article
Summary
Heifer liver, calf's sweetbread, pork liver and kidneys are packed under vacuum or carbon dioxide before storage at -1.5 deg C for 3, 6 and 9 weeks. Microbial population, colour, odour and offal flavour are studied. Packing under carbon dioxide gives a longer shelf life for offal.
Details
- Original title: The storage life of non-muscle offals packaged under vacuum or carbon dioxide.
- Record ID : 1992-2842
- Languages: English
- Source: Food Microbiol. - vol. 8 - n. 4
- Publication date: 1991
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Meat; Chilling; Organoleptic property; Packaging; CO2
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- Date : 1993
- Languages : English
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