A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork

Meat Science

Volumn 85, Issue 2, 2010, Pages 280-284

  Schirmer, Bjørn Christian ^a,b   Langsrud, Solveig ^a  

^a NOFIMA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

CO2; Meat; Organic acids; Packaging

Indexed keywords

BACTERIA (MICROORGANISMS); PSEUDOMONAS; PSEUDOMONAS SP.;

ACETIC ACID; CARBON DIOXIDE; CITRIC ACID; FOOD PRESERVATIVE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; MEAT; METHODOLOGY; PH; STANDARD; TIME;

ACETIC ACID; ANIMALS; CARBON DIOXIDE; CITRIC ACID; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; MEAT; SODIUM CHLORIDE; TIME FACTORS;

EID: 77949568980     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.01.013     Document Type: Article

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