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Effets de l'emballage sous vide sur les propriétés chimiques et la qualité de la viande de boeuf lors de l'entreposage.

Effect of vacuum packaging on the chemical and microbial qualities of beef during storage.

Auteurs : DUSHYANTHAN K., VENKATARAMANUJAM V., SHANMUGAM A. M.

Type d'article : Article

Résumé

The effects of vacuum packaging on chemical qualities, i.e. extract release volume (ERV), thiobarbituric acid (TBA) number and tyrosine value (TV) and the microbial qualities - total viable counts (TVC) of beef packed under two methods, in four packaging materials and stored at different periods under refrigeration and frozen conditions - were studied. Beef packed under vacuum and stored at both chiller and freezer temperatures revealed higher ERV and lower TBA number, TV and TVC Polyester/polyethylene (PET/PE) and multilayer material were reported to be the most suitable materials for packaging beef under vacuum and storing at both chiller and freezing temperatures.

Détails

  • Titre original : Effect of vacuum packaging on the chemical and microbial qualities of beef during storage.
  • Identifiant de la fiche : 2001-1463
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 37 - n. 1
  • Date d'édition : 01/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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