Effect of packaging materials and storage conditions on bacterial growth, off-odour, pH and colour in chicken breast fillets

Packaging Technology and Science

Volumn 17, Issue 3, 2004, Pages 165-174

  Pettersen, M K ^a,b   Nissen, H ^b   Eie, T ^a,b   Nilsson, A ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Chicken; Microbiological growth; Off odour; Oxygen transmission rate; Packaging material

Indexed keywords

BACTERIA; CARBON DIOXIDE; COLOR; DISCOLORATION; MEATS; MICROBIOLOGY; ODORS;

CHICKEN; MICROBIOLOGICAL GROWTH; OFF-ODOR; OXYGEN TRANSMISSION RATES;

PACKAGING MATERIALS;

BACTERIA; CARBON DIOXIDE; DISCOLORATION; MICROBIOLOGY; ODORS; PACKAGING MATERIALS;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; COLUMBA; ENTEROBACTERIACEAE; GALLUS GALLUS; PSEUDOMONAS;

EID: 3042541874     PISSN: 08943214     EISSN: None     Source Type: Journal    
DOI: 10.1002/pts.652     Document Type: Article

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