ShareUSING MODIFIED ATMOSPHERES TO PACKAGE FRESH MEAT.
Author(s) : LEDWARD D.
Type of article: Article
Summary
THE ADVANTAGES AND DISADVANTAGES OF GAS PACKAGING IN COMPARISON WITH VACUUM PACKAGING ARE DISCUSSED. FOR THE LONG-TERM STORAGE OR TRANSPORT OF MEAT CUTS IT IS CONCLUDED THAT GAS PACKAGING HAS NO REAL BENEFITS OVER VACUUM PAKAGING, ALTHOUGH FOR THE TRANSPORT OF SIDES OR WHOLE CARCASSES HIGH CO2 LEVELS MAY HELP TO INHIBIT BACTERIAL GROWTH. THE MAJOR POTENTIAL OF GAS PACKAGING IS IN THE USE OF OXYGEN FLUSHING TO INHIBIT BROWNING DURING THE STORAGE AND DISPLAY OF RETAIL CUTS.
Details
- Original title: USING MODIFIED ATMOSPHERES TO PACKAGE FRESH MEAT.
- Record ID : 1981-0119
- Languages: English
- Source: Meat - vol. 52 - n. 8
- Publication date: 1979
Links
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Indexing
-
PACKAGING WARM MEAT IN PROTECTING GAS ATMOSPHERE.
- Author(s) : STEINHAUSER L.
- Date : 1987
- Languages : Czech
- Source: Prum. Potravin - vol. 38 - n. 12
View record
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Vacuum or modified-atmosphere packaging of meat.
- Author(s) : MOERMAN P. C.
- Date : 1992
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 25 - n. 22
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THE STORAGE LIFE OF CHILLED PORK PACKAGED UNDER...
- Author(s) : GILL C. O., HARRISON J. C. L.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 26 - n. 4
View record
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THE EFFECT OF AGEING TREATMENT ON THE MICROBIOL...
- Author(s) : NORTJE G. L., SHAW B. G.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 25 - n. 1
View record
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GROWTH OF AEROBIC PSYCHROTROPHS AND COLOUR CHAN...
- Author(s) : CARR T. P., MARCHELLO J. A.
- Date : 1987
- Languages : English
- Source: Journal of Food Protection - vol. 50 - n. 9
View record