Shelf life extension of beef retail cuts subjected to an advanced vacuum skin packaging system

European Food Research and Technology

Volumn 218, Issue 2, 2004, Pages 118-122

  Vázquez, Beatriz I ^a   Carreira, Luis ^a   Franco, Carlos ^a   Fente, Cristina ^a   Cepeda, Alberto ^a   Barros Velázquez, Jorge ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Aging; Beef; Microbiological quality; Shelf life; Tenderness; Vacuum skin packaging

Indexed keywords

BACTERIA; BIOCHEMISTRY; MICROBIOLOGY; PACKAGING; PH EFFECTS; REFRIGERATION; VACUUM APPLICATIONS;

BEEF; MICROBIOLOGICAL QUALITY; TENDERNESS; VACUUM SKIN PACKAGING;

MEATS;

BACTERIA; MEAT; MICROBIOLOGY; PACKAGING; SHELF LIFE;

EID: 21244483971     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0837-6     Document Type: Article

References (24)

1. Enfors SO, Molin G, Ternström A (1979) J Appl Bacteriol 47:197-208
2. Davies AR (1995) In: Gould GW (ed) New methods of food preservation. Blackie Academic and Professional, Glasgow, UK, pp 304-320
3. Gill CO, Molin G (1991) In: Russell NY, Gould GW (eds) Food preservatives. Blackie Academic and Professional, Glasgow, UK, pp 172-199
4. Schillinger U, Holzapfel WH (1990) Food Microbiol 7:305-310
5. Brody AL (ed) (1989) In: Controlled/modified atmosphere/ vacuum packaging of foods. Food and Nutrition Press, Trumbull, CT
6. Nissen H, Sorheim O, Dainty R (1996) Food Microbiol 13:183-191
7. Brody AL (1996) In: Modified atmosphere packaging (Envasado en atmósferas modificadas). Acribia SA, Zaragoza, Spain
8. Franco-Abuín CM, Rozas-Barrero J, Romero-Rodríguez MA, Cepeda-Sáez A, Fente-Sampayo C (1997) Food Sci Technol Int 3:285-290
9. Palumbo SA (1987) J Food Prot 49:1003-1005
10. Anonymous (1994) Food Rev 21:25
11. Sparakowski W (1991) Fleischerei 42:975-976
12. Harros-Velázquez J, Carreira L, Franco CM, Vázquez BI, Fente CA, Cepeda A (2003) J Food Prot 66:2085-2092
13. Gill CO, Reichel MP (1989) Food Microbiol 6:223-230
14. Avery SM, Hudson JA, Penney N (1994) J Food Prot 57:331-333, 336
15. Gibbs PA, Davies AR, Hart RJ, Church PN, Slade A. (1993) Improving the safety and quality of meat and meat products by modified atmospheres and assessment by novel methods. FLAIR Project 89055, Final Report
16. Borch E, Kant-Muermans ML, Blixt Y (1996) Int J Food Microbiol 33:103-120
17. Nychas GJE, Tassou CC (1996) Lett Appl Microbiol 23:115-119
18. Lawrie RA (1985) In: Meat science, 4th edn. Pergamon Press, Oxford, UK, pp 401-459
19. Koohmaraie M, Shackelford SD, Wheeler TL (1996) J Anim Sci 74:70-79
20. Garcia J, Vivo J, Agüera E (2001) Encyclopaedia of meat and meat products (Enciclopedia de la carne y de los productos cárnicos), vol I. Martin & Macías, Cáceres, Spain, pp 765-767
21. Lefaucheur L (2001) Slov Vet Res 38:5-28
22. Beermann DH, Fishell VK, Roneker K, Boyd RD, Armbruster G, Souza L (1990) J Anim Sci 68:2690-2697
23. Lambert AD, Smith JP, Dodds K (1991) Food Microbiol 8:267-297
24. Banwart GJ (1982) In: Basic food microbiology (Microbiología básica de los alimentos). Bellaterra SA, Barcelona, Spain, pp 36, 40, 78, 389