The comparative effects of nitrogen and oxygen on the microflora of beef steaks in carbon dioxide-containing modified atmosphere vacuum skin-packaging (MA-VSP) systems

Letters in Applied Microbiology

Volumn 26, Issue 6, 1998, Pages 427-431

  Coventry, M J ^a   Hickey, M W ^a,b   Mawson, R ^a   Drew, P ^a   Wan, J ^a   Krause, D ^a   Boghossian, V ^a  

^a CSIRO   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; BEEF; FOOD STORAGE; MODIFIED ATMOSPHERE PACKAGING; SENSORY ANALYSIS;

'CURRENT; CHEMICAL EFFECT; ENTEROBACTERIA; MICROBIAL CHARACTERISTICS; MICROFLORAE; MODIFIED ATMOSPHERE; PACKAGING SYSTEM; SENSORY CHARACTERISTICS; THIOBARBITURIC ACID VALUES; TOTAL VIABLE COUNTS;

CARBON DIOXIDE;

NITROGEN; OXYGEN;

ARTICLE; ATMOSPHERIC PRESSURE; AUSTRALIA; CONTROLLED STUDY; ENTEROBACTERIACEAE; FOOD PACKAGING; LACTOBACILLUS; MEAT; MICROBIAL GROWTH; MICROFLORA; NONHUMAN; STORAGE;

BROCHOTHRIX; ENTEROBACTERIA; ENTEROBACTERIACEAE; LACTOBACILLUS;

EID: 0031868564     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.1998.00363.x     Document Type: Article

References (7)

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