Packaging alternatives to deliver fresh meats using short- or long-term distribution

Food Research International

Volumn 34, Issue 9, 2001, Pages 749-772

  Jeremiah, L E ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PACKAGING; FOOD QUALITY; MEAT;

EID: 0034795091     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00096-5     Document Type: Review

References (143)

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4. The effective product life of vacuum packaged beef imported into Saudi Arabia by sea, as assessed by chemical, microbiological, and organoleptic criteria
5. The retail display life of steaks prepared from chill stored vacuum and carbon dioxide packed sub-primal beef cuts
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8. Vacuum packaging beef using two kinds of packaging systems
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14. 2 atmospheres on the microbial flora of pork
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36. 2
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52. Effects of gas atmosphere on microbial growth, color, and pH of beef
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54. Identification and evaluation of the volatile compounds of vacuum and modified atmosphere packaged beef striploins
55. The effect of temperature and packaging material on the storage life and bacterial flora of ground beef
56. A review of factors influencing consumer selection and acceptability of meat purchases
57. Flavor changes accompanying nominally anoxic storage of pork with commercial and reduced levels of microbial contamination
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61. The influence of packaging and storage time on the retail properties and case-life of retail-ready beef
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63. 2 at -1.5°C
64. 2 level on the storage life of chilled pork stored at -1.5°C
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66. 2 on the flavor and texture profiles of chilled pork
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80. Effect of oxygen and carbon dioxide enriched atmospheres on shelf-life extension of refrigerated ground pork
81. 2 atmospheres containing different low CO concentrations
82. Color stability of prepackaged fresh beef as influenced by predisplay environments
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84. Long-distance transoceanic shipments of fresh beef
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103. Microbiology, sensory, and pigment changes of aerobically and anaerobically packaged beef
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105. Protective packaging materials for fresh beef shipments
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107. Effect of various gas atmospheres on color and bacterial growth of fresh beef
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119. Effect of degree of vacuum and length of storage on the microflora of vacuum packaged beef wholesale cuts
120. Influence of packaging method and length of chilled storage on microflora, tenderness, and color stability of venison loins
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128. Factors affecting fresh meat color
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131. Color of beef loins stored in carbon dioxide with oxygen scavengers
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133. 2 containing atmospheres
134. Modified atmosphere packaging of meat, poultry, and their products
135. 2 inhibition of a meat spoilage bacterium, Pseudomonas fluorescens
136. Fresh beef packed in mixtures of oxygen and carbon dioxide
137. Retail appearance, odor, and microbiological characteristics of pork loin chops packaged in different oxygen barrier films, as affected by loin storage treatment
138. Effects of packaging and processing procedures on the quality and shelf-life of fresh pork loins
139. Effect of oxygen and storage temperature on intermediate moisture meat products
140. Fresh red meats. A place to apply modified atmospheres
141. Effect of rigor mortis attainment temperature on meat blooming and color on display