Bacterial and Sensory Evaluation of Meat Preservation Using High-Oxygen Modified Atmosphere Packaging
Author:
Affiliation:
1. Starzen Co., Ltd.
2. Ohtake Nutrition College
3. Azabu University
Publisher
Japanese Society of Food Microbiology
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jsfm/38/2/38_88/_pdf
Reference10 articles.
1. 1) Brooks, J. C., Alvarado, M., Stephens, T. P., Kellermeier, J. D., Tittor, A. W., Miller, M. F. and Brashears, M. M.: Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages. J. Food Prot., 71, 293–301 (2008).
2. 2) Cutter, C. N.：Microbial control by packaging: a review. Crit. Rev. Food Sci. Nutr., 42, 151–161 (2002).
3. 3) Daun, H., Solberg, M., Franke, W. and Gilbert, S.: Effect of oxygen-enriched atmospheres on storage quality of packaged fresh meat. J. Food Sci., 36, 1011–1014 (1971).
4. 4) Gill, A. O. and Gill, C. O.: Packaging and the shelf life of fresh red and poultry meats. Food packaging and shelf life. A practical guide. Robertson, G. L. (ed.), p. 259–278, CRC Press, USA (2010).
5. 5) 日越博信，浜田輔一，土井 誠：低温細菌群の発育温度に関する研究：生乳および生肉由来Pseudomonasの種々の培養温度における発育態度について．日本獣医学雑誌，37, 165–177 (1975).
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