Shelf life of packaged sliced dry fermented sausage under different temperature

Meat Science

Volumn 93, Issue 4, 2013, Pages 802-809

  Ščetar, Mario ^a   Kovačić, Edita ^b   Kurek, Mia ^a   Galić, Kata ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Podravka dd   (Croatia)

Author keywords

Fermented sausage; Nitrogen atmosphere; Packaging; Shelf life; Vacuum

Indexed keywords

DRY FERMENTED SAUSAGE; FERMENTED SAUSAGES; LIMITING EFFECTS; NITROGEN ATMOSPHERES; OXYGEN PERMEABILITY; PHYSICO-CHEMICALS; SENSORY QUALITIES; SHELF LIFE;

NITROGEN; PACKAGING; PACKAGING MATERIALS; VACUUM;

MEATS;

NITROGEN; OXYGEN;

ANIMAL; ARTICLE; CATTLE; CONSUMER; DIET; FERMENTATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; SWINE; TEMPERATURE; VACUUM;

ANIMALS; CATTLE; CONSUMER SATISFACTION; DIET; FERMENTATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HUMANS; MEAT PRODUCTS; NITROGEN; OXYGEN; SWINE; TEMPERATURE; VACUUM;

MLCS; MLOWN;

EID: 84872202913     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.051     Document Type: Article

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