Assessment of oxygen levels in convenience-style muscle-based sous vide products through optical means and impact on shelf-life stability

Packaging Technology and Science

Volumn 17, Issue 4, 2004, Pages 225-234

  O'Mahony, Fiach C ^a   O'Riordan, Tomás C ^a   Papkovskaia, Natalia ^a   Ogurtsov, Vladimir I ^b   Kerry, Joe P ^a   Popkovsky, Dmitri B ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Convenience foods; Food packaging; Non destructive assessment; Optical oxygen sensing; Quality control; Residual oxygen; Sous vide packaging

Indexed keywords

CORRELATION METHODS; FOOD PRODUCTS; LIPIDS; NONDESTRUCTIVE EXAMINATION; OXIDATION; STORAGE (MATERIALS); VACUUM APPLICATIONS;

CONVENIENCE FOODS; FOOD PACKAGING; NON-DESTRUCTIVE ASSESSMENT; OPTICAL OXYGEN SENSING; RESIDUAL OXYGEN; SOUS VIDE PACKAGING;

PACKAGING;

CORRELATION; FOOD STORAGE; LIPIDS; NONDESTRUCTIVE TESTS; OXIDATION; PACKAGING; VACUUM PACKS;

EID: 4344672096     PISSN: 08943214     EISSN: None     Source Type: Journal    
DOI: 10.1002/pts.656     Document Type: Article

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