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.
Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto / COMI G; PAIANI M; PITTIA P; MARINO M; DE ZAN M; CANTONI C. - In: ARCHIVIO VETERINARIO ITALIANO. - ISSN 0004-0479. - STAMPA. - 50:3/4(1998), pp. 87-104.
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: | |
Citazione: | Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto / COMI G; PAIANI M; PITTIA P; MARINO M; DE ZAN M; CANTONI C. - In: ARCHIVIO VETERINARIO ITALIANO. - ISSN 0004-0479. - STAMPA. - 50:3/4(1998), pp. 87-104. |
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 |