Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality

Author:

Garcı́a-Esteban Marta,Ansorena Diana,Astiasarán Iciar

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. AFNOR. Automated Immunoassay for analysis of Listeria monocytogenes. Protocol Vidas. No. Certificate BIO-12/03-03/96

2. AOAC 950.46 (2002). Moisture in meat. Meat and meat products. In Official methods for analysis (17th ed.). Association of Official Analytical Chemists, Washington, DC

3. AOAC 982.36 (2002). Invasiveness of mammalian cells by Escherichia coli. Microbiological method. In Official methods for analysis (17th ed.). Association of Official Analytical Chemists, Washington, DC

4. Ayuso, F. (2003). El envasado de jamón curado. In Proceedings of the II world congress of dry-cured ham, 26–28 March 2003, Cáceres, Spain (4th session, 1st communication). Ed. Universidad de Extremadura (CD)

5. Quality changes in beef steaks stored in controlled gas atmospheres, containing high or low levels of oxygen;Bartkowiski;Journal of Food Protection,1982

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