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, Giuseppe;MARINO, Marilena;
1998-01-01
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.File in questo prodotto:
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