The storage life of chilled pork packaged under carbon dioxide
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 26 (4) , 313-324
- https://doi.org/10.1016/0309-1740(89)90015-6
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Substrates Used by Brochothrix thermosphacta When Growing on MeatJournal of Food Protection, 1988
- The solubility of carbon dioxide in meatMeat Science, 1988
- The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxideMeat Science, 1988
- The pH and display life of chilled lamb after prolonged storage under vacuum or under CO2New Zealand Journal of Agricultural Research, 1987
- Volatile compounds associated with the spoilage of normal and high pH vacuum‐packed porkJournal of the Science of Food and Agriculture, 1987
- Carbon Dioxide as a Controller of the Spoilage Flora of Pork, with Special Reference to Temperature and Sodium ChlorideJournal of Food Protection, 1983
- End Products of Glucose Fermentation by Brochothrix thermosphactaApplied and Environmental Microbiology, 1983