Packaging conditions for extended storage of chilled dark, firm, dry beef
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 18 (1) , 41-53
- https://doi.org/10.1016/0309-1740(86)90065-3
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- Some factors affecting oxygen transmission rates of plastic films for vacuum packaging of meatInternational Journal of Food Science & Technology, 1981
- Anoxic storage of fresh beef. 1: Nitrogen and carbon dioxide storage atmospheresMeat Science, 1980
- Control of spoilage in vacuum packaged dark, firm, dry (DFD) meatInternational Journal of Food Science & Technology, 1980
- Effect of Packaging under Carbon Dioxide, Nitrogen or Air on the Microbial Flora of Pork Stored at 4°CJournal of Applied Bacteriology, 1979
- Hie effect of meat pH and package permeability on putrefaction and greening in vacuum packed beefInternational Journal of Food Science & Technology, 1977
- The effect of several gaseous environments on the multiplication of organisms isolated from vacuum‐packaged beefInternational Journal of Food Science & Technology, 1977