ShareVacuum or pure-CO2-atmosphere packaging of fresh lamb.
Conservation sous-vide ou sous atmosphère de CO2 pur de la viande fraîche d'agneau.
Author(s) : LEGRAND I.
Type of article: Article
Summary
Comparison of the shelf life of several samples of leg and loin of lamb, either vacuum-packed or packed under CO2 with an oxygen absorber. The CO2 packaging clearly seems preferable, giving better commercial and bacteriological quality.
Details
- Original title: Conservation sous-vide ou sous atmosphère de CO2 pur de la viande fraîche d'agneau.
- Record ID : 1993-3375
- Languages: French
- Source: Viandes Prod. carnés - vol. 13 - n. 3
- Publication date: 1992
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Modified atmosphere; Microbiology; Lamb; Vacuum; Meat; Quality; Packaging
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- Date : 1985/03
- Languages : French
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- Languages : English
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- Date : 1995
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- Source: Meat Sci. - vol. 40 - n. 1
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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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