The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxide
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 22 (1) , 53-63
- https://doi.org/10.1016/0309-1740(88)90026-5
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- A Comparison of Growth of Individual Meat Bacteria on the Lean and Fatty Tissue of Beef, Pork and LambJournal of Food Science, 1986
- Packaging conditions for extended storage of chilled dark, firm, dry beefMeat Science, 1986
- Microbial Growth on Fat and Lean Surfaces of Vacuum‐Packaged Chilled BeefJournal of Food Science, 1983
- Significance of Lactobacilli and Film Permeability in the Spoilage of Vacuum‐Packaged BeefJournal of Food Science, 1982
- Role of pH, lactate, and anaerobiosis in controlling the growth of some fermentative Gram-negative bacteria on beefApplied and Environmental Microbiology, 1981
- Microbial Flora of Normal and High pH Beef Stored at 4 C in Different Gas EnvironmentsJournal of Food Protection, 1981
- INHIBITION OF BACTERIA ISOLATED FROM GROUND MEAT BY STREPTOCOCCACEAE AND LACTOBACILLACEAEJournal of Food Science, 1979
- The Development of the Anaerobic Spoilage Flora of Meat Stored at Chill TemperaturesJournal of Applied Bacteriology, 1978
- Incidence and Spoilage Potential of Isolates from Vacuum-packaged Meat of High pH ValueJournal of Applied Bacteriology, 1977
- INFLUENCE OF LACTIC CULTURES ON THE BIOCHEMICAL, BACTERIAL AND ORGANOLEPTIC CHANGES IN BEEFJournal of Food Science, 1975