Packaging and the Shelf Life of Fresh Red and Poultry Meats
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9781420078459-c14
Reference116 articles.
1. Effect of pre-treatment with carbon monoxide and film properties on the quality of vacuum packaging of beef chops
2. Microbiological and Physicochemical Properties of Fresh Retail Cuts of Beef Packaged under an Advanced Vacuum Skin System and Stored at 4° C
3. Industrial packaging developments for the global meat market
4. The retail display life of steaks prepared from chill stored vacuum and carbon dioxide-packed sub-primal beef cuts
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2. Effects of Peroxyacetic Acid Spray and Storage Temperature on the Microbiota and Sensory Properties of Vacuum-Packed Subprimal Cuts of Meat;Applied and Environmental Microbiology;2021-05-11
3. Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice;Journal of Food Quality;2020-10-14
4. Bacteriological Quality of Beef and Hygiene Practices of Food Handlers in Butcheries in Kasama District, Zambia;2020-06-08
5. Microbial ecology of beef carcasses and beef products;Quantitative Microbiology in Food Processing;2016-12-24
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