Shelf life extension of ground meat stored at 4 °C using chitosan and an oxygen absorber

International Journal of Food Science and Technology

Volumn 48, Issue 1, 2013, Pages 89-95

  Chounou, Nikoleta ^a   Chouliara, Eirini ^a   Mexis, Stamatios F ^a   Stavros, Kontakos ^b   Georgantelis, Dimitrios ^a   Kontominas, Michael G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

^b Technological Institute of Kavala ^*  (Greece)

Author keywords

Chitosan; Ground meat; Oxygen absorber; Shelf life extension

Indexed keywords

COMBINED EFFECT; ENTEROBACTERIACEAE; LACTIC ACID BACTERIA; MICROBIAL POPULATIONS; OXYGEN ABSORBERS; PH VALUE; PSEUDOMONAS SPP; SENSORY EVALUATION; STORAGE PERIODS; THIOBARBITURIC ACID; TOTAL VIABLE COUNTS;

BACTERIA; CHITOSAN; LACTIC ACID; MEATS;

OXYGEN;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE; PSEUDOMONAS;

EID: 84871338037     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03162.x     Document Type: Article

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