Shelf life characteristics of enhanced modified atmosphere packaged pork

Meat Science

Volumn 68, Issue 1, 2004, Pages 115-122

  Livingston, Matthew ^a   Brewer, M Susan ^a   Killifer, John ^a   Bidner, Brian ^a   McKeith, Floyd ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Color; Glycolytic potential; pH; Pork; Shelf life

Indexed keywords

GLYCOLYTIC POTENTIAL; MODIFIED ATMOSPHERE PACKAGED (MAP); SHELF LIFE;

BACTERIA; CENTRIFUGATION; COLOR; GLUCOSE; MICROBIOLOGY; ORGANIC ACIDS; PH EFFECTS; RAW MATERIALS; TEMPERATURE CONTROL;

MEATS;

EID: 2042441100     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.10.020     Document Type: Article

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