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Effets des matériaux d'emballage, des méthodes et des conditions d'entreposage sur certaines propriétés physiques de la viande de porc.

Effect of packaging materials, methods and storage conditions on certain physical qualities of pork.

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

Type d'article : Article

Résumé

The effects of vacuum packaging on certain physical qualities namely, pH, water holding capacity (WHC), colour and moisture of pork packed in four different packaging materials and stored at different periods under chiller storage (5 plus or minus 2 °C) and frozen storage (-10 °C) were studied. It was concluded that the multilayer material and the vacuum method were the most suitable material and method for packaging pork. The periods of storage of packed pork up to 96 h at 5 plus or minus 2 °C and up to 60 days at -10 °C were found to be safer, as it maintained good pH, WHC and moisture.

Détails

  • Titre original : Effect of packaging materials, methods and storage conditions on certain physical qualities of pork.
  • Identifiant de la fiche : 2001-1461
  • 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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