The storage life of chicken carcasses packaged under carbon dioxide
- 1 October 1990
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 11 (2) , 151-157
- https://doi.org/10.1016/0168-1605(90)90050-f
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxideMeat Science, 1988
- Packaging conditions for extended storage of chilled dark, firm, dry beefMeat Science, 1986
- Elevated Carbon Dioxide Atmospheres for Packaging PoultryPoultry Science, 1985
- Extending the Shelf-Life of Chicken Broiler MeatPoultry Science, 1982
- Influence of packaging on microbiological, chemical and sensory changes in chill‐stored turkey portionsBritish Poultry Science, 1982
- Anoxic storage of fresh beef. 1: Nitrogen and carbon dioxide storage atmospheresMeat Science, 1980
- The spoilage flora and shelf‐life of duck carcasses stored at 2 or ‐ 1°c in oxygen‐permeable or oxygen‐impermeable filmBritish Poultry Science, 1979
- INCREASING SHELF LIFE BY CARBON DIOXIDE TREATMENT AND LOW TEMPERATURE STORAGE OF BULK PACK FRESH CHICKENS PACKAGED IN NYLON/SURLYN FILMJournal of Food Science, 1978