The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration

Poultry Science

Volumn 93, Issue 1, 2014, Pages 194-199

  Rodriguez, M B R ^a   Conte Junior, C A ^a   Carneiro, C S ^b   Franco, R M ^a   Mano, S B ^a  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Meat; Modified atmosphere packaging; Preservation; Shelf life

Indexed keywords

CARBON DIOXIDE;

ANIMAL; ARTICLE; CHICKEN; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; MEAT; METHODOLOGY; MODIFIED ATMOSPHERE PACKAGING; PRESERVATION; SHELF LIFE; STANDARD;

MEAT; MODIFIED ATMOSPHERE PACKAGING; PRESERVATION; SHELF LIFE;

ANIMALS; CARBON DIOXIDE; CHICKENS; FOOD PACKAGING; FOOD PRESERVATION; MEAT; REFRIGERATION;

EID: 84893793750     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2013-03045     Document Type: Article

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