Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging

Author:

Luong Ngoc-Du MartinORCID,Jeuge Sabine,Coroller Louis,Feurer Carole,Desmonts Marie-Hélène,Moriceau Nicolas,Anthoine Valérie,Gavignet Sophie,Rapin Adeline,Frémaux Bastien,Robieu Emeline,Zagorec Monique,Membré Jeanne-Marie,Guillou SandrineORCID

Funder

ANR

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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2. AFNOR NF V01-003 (2018). Food safety - Guidelines for the drawing up of durability studies – Chilled perishable and highly perishable foodstuffs.

3. Consumer perceptions of meat quality and shelf-life in commercially raised broilers compared to organic free range broilers;Alvarado;XVII European Symposium on the Quality of Poultry Meat,2005

4. AMSA. (2012). Meat color measurement guidelines. Champaign, Ilinois, USA: American meat science association. Available from:https://meatscience.org/docs/default-source/publications-resources/hot-topics/2012_12_meat_clr_guide.pdf?sfvrsn=d818b8b3_0.

5. Arnaud, E., Santchurn, S. J., & Collignan, A. (2014). Fermented poultry sausages. In (pp. 329-338). Chichester, UK: John Wiley & Sons, Ltd.

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