Control of microbial growth and rancidity in rabbit carcasses by modified atmosphere packaging
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference33 articles.
1. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality
2. Extrinsic attributes of red meat as indicators of quality in Europe: an application for market segmentation
3. Sensory aspects of consumer choices for meat and meat products
4. EFFECT OF VACUUM-PACKING AND STORAGE IN NITROGEN AND CARBON DIOXIDE ATMOSPHERES ON THE QUALITY OF FRESH RABBIT MEAT
5. Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere
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4. Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere;Romanian Biotechnological Letters;2019-08-20
5. Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage;Meat Science;2018-07
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