Shelf life of modified atmosphere packed cooked meat products: Addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation

International Journal of Food Microbiology

Volumn 58, Issue 1-2, 2000, Pages 93-106

  Devlieghere, F ^a   Geeraerd, A H ^b   Versyck, K J ^b   Bernaert, H ^a   Van Impe, J F ^b   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Carbon dioxide; Cooked meat products; Lactobacillus sake; Modified atmosphere packaging; Na Lactate; Predictive modelling; Shelf life; Validation

Indexed keywords

CARBON DIOXIDE; LACTATE SODIUM;

ARTICLE; ATMOSPHERE; BACTERIUM CONTAMINATION; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; GROWTH RATE; LACTOBACILLUS SAKEI; MEAT; MODEL; SHELF LIFE; TEMPERATURE;

ANIMALS; ATMOSPHERE; COOKERY; FOOD PRESERVATION; FOOD PRESERVATIVES; MEAT PRODUCTS; MODELS, BIOLOGICAL; REPRODUCIBILITY OF RESULTS; SODIUM LACTATE; TIME FACTORS;

EID: 0034733781     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00291-9     Document Type: Article

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