Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks

Meat Science

Volumn 94, Issue 1, 2013, Pages 1-8

  Al Nehlawi, A ^a   Saldo, J ^a   Vega, L F ^a,b   Guri, S ^a,b  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b Air Products Group   (Spain)

Author keywords

Carbon dioxide; Chicken; Modified atmosphere packaging; Solubility; Soluble gas stabilization

Indexed keywords

CARBON DIOXIDE ATMOSPHERE; CHICKEN; HEADSPACES; PRE-TREATMENT; PRODUCT QUALITY; SHELF LIFE;

ANIMALS; DISSOLUTION; MODIFIED ATMOSPHERE PACKAGING; SOLUBILITY; STABILIZATION;

CARBON DIOXIDE;

PSEUDOMONAS;

CARBON DIOXIDE; NITROGEN; OXYGEN;

ANIMAL; ARTICLE; ATMOSPHERE; BACTERIAL COUNT; BACTERIUM; CHICKEN; DIET; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GAS; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; PSEUDOMONAS; SOLUBILITY; STANDARD;

ANIMALS; ATMOSPHERE; BACTERIA; CARBON DIOXIDE; CHICKENS; COLONY COUNT, MICROBIAL; DIET; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; GASES; HUMANS; MEAT; NITROGEN; OXYGEN; PSEUDOMONAS; SOLUBILITY;

MLCS; MLOWN;

EID: 84873042333     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.12.008     Document Type: Article

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