A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

International Journal of Food Microbiology

Volumn 158, Issue 3, 2012, Pages 186-194

  La Storia, Antonietta ^a   Ferrocino, Ilario ^a,b   Torrieri, Elena ^a   Di Monaco, Rossella ^a   Mauriello, Gianluigi ^a   Villani, Francesco ^a   Ercolini, Danilo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

Antimicrobial packaging; Meat microbiota; Meat spoilage; Sensory evaluation; Volatile organic compounds

Indexed keywords

1 OCTEN 3 OL; 1 PHENYLETHANOL; ANTIINFECTIVE AGENT; BUTYRIC ACID ETHYL ESTER; DECANAL; ETHYL 2 HEXENOATE; ETHYLDECANOATE; ETHYLHEPTANOATE; ETHYLHEXANOATE; ETHYLOCTANOATE; HEXANOL; ISOPENTYL ALCOHOL; NISIN; NONANAL; POLYETHYLENE; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

AIR; ARTICLE; BACTERIAL GROWTH; BACTERIAL VIABILITY; BACTERIUM IDENTIFICATION; BEEF; BROCHOTHRIX THERMOSPHACTA; CARNOBACTERIUM; CARNOBACTERIUM MALTAROMATICUM; CHEMICAL COMPOSITION; COLOR; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CRYOPRESERVATION; FOOD PACKAGING; FOOD SPOILAGE; MASS FRAGMENTOGRAPHY; MATERIAL COATING; MODIFIED ATMOSPHERE PACKAGING; MONITORING; NONHUMAN; NUCLEOTIDE SEQUENCE; ORGANOLEPTIC PROPERTY; PH; POLYMERASE CHAIN REACTION; PSEUDOMONAS FRAGI; QUANTITATIVE ANALYSIS; RAHNELLA AQUATILIS; SHELF LIFE; SPECIES DIVERSITY; STORAGE TEMPERATURE;

ANIMALS; ANTI-INFECTIVE AGENTS; ATMOSPHERE; BACTERIA; CARBON DIOXIDE; CARNOBACTERIUM; CATTLE; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; MEAT; ODORS; POLYETHYLENE; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS;

BROCHOTHRIX THERMOSPHACTA; CARNOBACTERIUM; CARNOBACTERIUM MALTAROMATICUM; PSEUDOMONAS FRAGI;

EID: 84865566572     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.07.011     Document Type: Article

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