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Propriétés microbiologiques et physicochimiques des morceaux de boeuf destinés à la vente au détail soumis à un nouveau procédé d'emballage sous vide et entreposés à 4 °C.

Microbiological and physicochemical properties of fresh retail cuts of beef packaged under an advanced vacuum skin system and stored at 4°C.

Auteurs : BARROS-VELÁZQUEZ J., CARREIRA L., FRANCO C., et al.

Type d'article : Article

Résumé

The effect of an advanced vacuum skin packaging system on the microbiological and physicochemical properties of fresh retail cuts of beef (including meat portions from six different anatomical regions) stored at 4°C was compared with the effect of traditional vacuum packaging. Overall, the quality (as determined by microbiological and physicochemical analyses and by visual examination) of fresh retail cuts of beef packaged with the vacuum skin system and stored at 4°C was higher than that of meat samples processed with the traditional vacuum-packaging system.

Détails

  • Titre original : Microbiological and physicochemical properties of fresh retail cuts of beef packaged under an advanced vacuum skin system and stored at 4°C.
  • Identifiant de la fiche : 2004-1757
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 66 - n. 11
  • Date d'édition : 11/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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