Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages - 'Piroski' - Stored under vacuum and modified atmospheres at +4 and +10 °c

Meat Science

Volumn 62, Issue 1, 2002, Pages 33-43

  Pexara, Efthimia S ^a   Metaxopoulos, John ^a   Drosinos, Eleftherios H ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Cured meat products; Food safety; Modified atmosphere packaging; Pork sausages; Shelf life; Smoked turkey breast fillet; Vacuum

Indexed keywords

FOOD SAFETY;

BACTERIA; CARBOXYLIC ACIDS; FOOD STORAGE; PH EFFECTS; VACUUM;

MEATS;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCI;

EID: 0035997735     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00224-8     Document Type: Article

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