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Extension de la durée de commercialisation de boeuf frais emballé sous atmosphère modifiée à l'aide de conditions d'éclairage variables.

Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions.

Auteurs : DJENANE D., SANCHEZ-ESCALANTE A., BELTRAN J. A., et al.

Type d'article : Article

Résumé

The effects of lighting conditions (darkness and either a standard supermarket fluorescent, a low-UV, color-balanced lamp, and the supermarket fluorescent with a UV filter) on the retail display life of fresh beef steaks packaged in a modified atmosphere was studied. Lighting without UV radiation led to a significant delay of meat spoilage, as assessed by surface color, lipid oxidation, bacterial counts and sensory evaluation (discoloration and odour). Shelf life of fresh meat was extended from 12 to 2 to 28 days, similar to that of display in the darkness, by using either the low UV lamp or the fluorescent with a UV filter.

Détails

  • Titre original : Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions.
  • Identifiant de la fiche : 2001-2791
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 66 - n. 1
  • Date d'édition : 01/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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