Effect of pre-treatment with carbon monoxide and film properties on the quality of vacuum packaging of beef chops

Packaging Technology and Science

Volumn 21, Issue 7, 2008, Pages 395-404

  Aspé, Estrella ^a   Roeckel, Marlene ^a   Martí, M Cristina ^a   Jiménez, Romel ^a  

^a UNIVERSITY OF CONCEPCIÓN   (Chile)

Author keywords

Beef chops; CO pre treatment; Vacuum packaging

Indexed keywords

CARBON MONOXIDE; FOOD PROCESSING; MEATS; VACUUM; VACUUM TECHNOLOGY; WATER TREATMENT;

BACTERIAL LOADS; BEEF CHOPS; CO PRE-TREATMENT; COLOUR STABILITIES; DRIP LOSSES; FILM PROPERTIES; HOLDING CAPACITIES; IN VACUUMS; LONGISSIMUS; SHELF LIVES; STORAGE PERIODS; VACUUM PACKAGING;

PH EFFECTS;

BACTERIA (MICROORGANISMS);

EID: 55649083788     PISSN: 08943214     EISSN: 10991522     Source Type: Journal    
DOI: 10.1002/pts.819     Document Type: Article

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