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EnglishMicrobial, chemical, physical and sensorial characteristics of meats packed in air, vacuum and carbon dioxide and storaged at +2 °C for seven weeks were evaluated. By all these characteristics, vacuum and carbon dioxide packed meats have a shelf-life of thirty-five days, whereas by only microbial characteristics they have a shelf-life of forty-nine days. Fresh meat storaged in air has a shelf-life of twenty-one day.
| Titolo: | Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto |
| Autori: | |
| Data di pubblicazione: | 1998 |
| Rivista: | |
| Abstract: | Microbial, chemical, physical and sensorial characteristics of meats packed in air, vacuum and carbon dioxide and storaged at +2 °C for seven weeks were evaluated. By all these characteristics, vacuum and carbon dioxide packed meats have a shelf-life of thirty-five days, whereas by only microbial characteristics they have a shelf-life of forty-nine days. Fresh meat storaged in air has a shelf-life of twenty-one day. |
| Handle: | http://hdl.handle.net/11390/668523 |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
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