publication . Article . 1988

effect of carbon dioxide and oxygen enriched atmospheres on the shelf life of refrigerated pork packed in plastic bags

MIGUEL A. ASENSIO; JUAN A. ORDOÑEZ; BERNABE SANZ;
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  • Published: 01 May 1988 Journal: Journal of Food Protection, volume 51, pages 356-360 (issn: 0362-028X, eissn: 1944-9097, Copyright policy)
  • Publisher: International Association for Food Protection
Abstract
<jats:p>Changes in bacterial numbers, metmyoglobin percentage and 2-thiobarbituric acid number during the chill storage of pork longissimus dorsi packed with air, carbon dioxide, carbon dioxide and oxygen or vacuum-packed in plastic bags of high (polyethylene) and low (Cryovac BB-1) permeability to gases were studied. The fast increase of viable counts in polyethylene bags showed that plastic films of high permeability are not suitable to extend the shelf-life of meat using modified atmospheres. In Cryovac bags both carbon dioxide-enriched atmospheres and vacuum-packaging inhibited aerobic organisms, keeping the bacterial flora (mainly lactobacilli and Brochothr...
Subjects
free text keywords: Food Science, Microbiology, Acid value, Carbon dioxide, chemistry.chemical_compound, chemistry, Biology, Polyethylene, Biochemistry, Carbon, chemistry.chemical_element, Oxygen, Metmyoglobin, Shelf life, Plastic bag
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