The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration

Meat Science

Volumn 84, Issue 3, 2010, Pages 538-544

  Díaz, Pedro ^a   Garrido, María Dolores ^a   Bañón, Sancho ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Catering; Cooking; Modified atmosphere; Pouch; Sous vide; Tray

Indexed keywords

PLASTIC;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; COOKING; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; PH; SWINE; TASTE; TEMPERATURE; TOMATO; VACUUM;

ANIMALS; BACTERIA; COLONY COUNT, MICROBIAL; COOKERY; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; LYCOPERSICON ESCULENTUM; MEAT; MEAT PRODUCTS; PLASTICS; REFRIGERATION; SWINE; TASTE; TEMPERATURE; VACUUM;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LYCOPERSICON ESCULENTUM;

EID: 73449095724     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.10.009     Document Type: Article

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