Effect of packaging conditions on shelf-life of fresh foal meat

Meat Science

Volumn 91, Issue 4, 2012, Pages 513-520

  Gómez, María ^a   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Foal meat; Physico chemical properties; Sensorial quality; Shelf life

Indexed keywords

ANAEROBIC CONDITIONS; BACTERIAL COUNT; EXTENDED SHELF LIVES; IN-VACUUM; LONGISSIMUS; MEAT QUALITY; MEAT SAMPLES; MICROBIAL COUNT; MODIFIED ATMOSPHERE; OVERWRAP; PHYSICOCHEMICAL PROPERTY; PROTEIN OXIDATION; SENSORIAL QUALITIES; SHELF LIFE; SHELF LIFE EVALUATION; STORAGE TIME;

CARBON DIOXIDE; CHEMICAL PROPERTIES; FOOD PROCESSING; MEATS; VACUUM;

MODIFIED ATMOSPHERE PACKAGING;

BACTERIA (MICROORGANISMS);

CARBON DIOXIDE; OXYGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

AEROBIC BACTERIUM; ANIMAL; ARTICLE; ATMOSPHERE; BACTERIAL COUNT; COLD; COLOR; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; HORSE; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; PROTEIN CARBONYLATION; SKELETAL MUSCLE; VACUUM;

ANIMALS; ATMOSPHERE; BACTERIA, AEROBIC; CARBON DIOXIDE; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; COLOR; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HORSES; HUMANS; MEAT; MUSCLE, SKELETAL; OXYGEN; PROTEIN CARBONYLATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VACUUM;

EID: 84860340154     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.03.007     Document Type: Article

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