Understanding critical factors for the quality and shelf-life of MAP fresh meat: A review

Critical Reviews in Food Science and Nutrition

Volumn 51, Issue 2, 2011, Pages 146-177

  Singh, Preeti ^a   Wani, Ali Abas ^b   Saengerlaub, Sven ^a   Langowski, Horst Christian ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Beef; Fresh meat; Modified atmosphere packaging; Myoglobin; Pork; Shelf life

Indexed keywords

FRESH MEAT; MODIFIED ATMOSPHERE; MYOGLOBIN; PORK; SHELF LIFE;

ACCIDENT PREVENTION; FOOD SAFETY; GAS PLANTS; HUMIDITY CONTROL; MEATS; PACKAGING MATERIALS;

MODIFIED ATMOSPHERE PACKAGING;

CARBON DIOXIDE; CARBON MONOXIDE; NITROGEN; OXYGEN;

ANIMAL; COLOR; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; HUMIDITY; INSTRUMENTATION; LEGAL ASPECT; LIGHT; MEAT; METHODOLOGY; MICROBIOLOGY; QUALITY CONTROL; REVIEW; TASTE; TEMPERATURE;

ANIMALS; CARBON DIOXIDE; CARBON MONOXIDE; COLOR; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; HUMIDITY; LIGHT; MEAT; NITROGEN; OXYGEN; QUALITY CONTROL; TASTE; TEMPERATURE;

EID: 79951562074     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390903531384     Document Type: Article

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