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USE OF CO AND CO2 ENRICHED ATMOSPHERES FOR MEATS, FISH AND PRODUCE.

Author(s) : WOLFE S. K.

Type of article: Article

Summary

THE A. STATE THAT, IN MANY INSTANCES, CA IS TECHNICALLY SUPERIOR TO MA BUT IT IS OFTEN NOT SUFFICIENCY AFVANTAGEOUS TO BALANCE THE LOWER COST ADVANTAGE OF MA. THE TOPIC OF THIS ARTICLE IS CO2-ENRICHED ATMOPHERES AND CO FOR SOME HORTICULTURAL COMMODITIES. THE BENEFITS OF CO IN APPLICATION TO FRESH MEATS IS ALSO INDICATED, ALTHOUGH SUCH USE IS NOT PRESENTLY APPROVED. IT IS CONCLUDED THAT WHERE SEASONAL PRODUCE ITEMS DO NOT PRESENT A CLEAR CUT ECONOMIC PICTURE, THE COSTS ARE FULLY JUSTIFIED FOR VALUABLE PRODUCTS SUCH AS MEAT AND FISH. A. H. S.

Details

  • Original title: USE OF CO AND CO2 ENRICHED ATMOSPHERES FOR MEATS, FISH AND PRODUCE.
  • Record ID : 1981-0118
  • Languages: English
  • Publication date: 1980/03
  • Source: Source: Food Technol.
    vol. 34; n. 3; 55-58; 63; 7 fig.; 3 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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