Packaging conditions for extended storage of chilled dark, firm, dry beef-Reference-Cited by-同舟云学术

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Packaging conditions for extended storage of chilled dark, firm, dry beef

Published:1986-01 Issue:1 Volume:18 Page:41-53
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gill C.O.,Penney N.

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Effect of Packaging under Carbon Dioxide, Nitrogen or Air on the Microbial Flora of Pork Stored at 4°C

2. Microbial Flora of Normal and High pH Beef Stored at 4 C in Different Gas Environments

3. Some factors affecting oxygen transmission rates of plastic films for vacuum packaging of meat

Cited by 37 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25days;Meat Science;2014-08

2. Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause ‘blown pack’ spoilage in chilled vacuum-packaged beef;Meat Science;2012-12

3. Products of Glucose and Lactate Fermentation, and Utilization of Amino Acids by Clostridium estertheticum subspp. laramiense and estertheticum Growing in Meat Juice Medium;Journal of Food Protection;2010-07-01

4. Spoilage Detection;Handbook of Processed Meats and Poultry Analysis;2008-11-12

5. Effect of Pyrophosphate and 4-Hexylresorcinol Pretreatment on Quality of Refrigerated White Shrimp (Litopenaeus vannamei) Kept under Modified Atmosphere Packaging;Journal of Food Science;2008-04

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