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Stabilité de la viande de boeuf à maturité emballée sous atmosphère modifiée.

Estabilidade de carne bovina em atmosfera modificada após maturação em embalagem a vácuo.

Auteurs : SARANTOPOULOS C. I. G. L., ALVES R. M. V., ARIMA H. K., CONTRERAS T. J., GOMES T. C.

Type d'article : Article

Résumé

Beef cuts of rump and sirloin steak were vacuum packaged and aged for 20 days at 0 deg C. They were then removed from the packages, packed in modified-atmosphere high-impact polystyrene trays and placed in gas-barrier bags (initial composition 68% oxygen/ 15% nitrogen/ 17% CO2 and 66% oxygen/ 17% nitrogen/ 18% CO2 respectively). For comparison, samples packed in a conventional air system were prepared, that is in expanded polystyrene trays wrapped with PVC stretch film. Periodically, the product stored at 1 plus or minus 1 deg C was evaluated microbiologically and sensorially with respect to drip loss and pH values. The headspace composition of the modified atmosphere packages was also evaluated. Results are given.

Détails

  • Titre original : Estabilidade de carne bovina em atmosfera modificada após maturação em embalagem a vácuo.
  • Identifiant de la fiche : 1998-3669
  • Langues : Portugais
  • Source : Colet. ITAL - vol. 26 - n. 2
  • Date d'édition : 07/1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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