Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354652
Type: Artigo
Title: Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide
Author: Venturini, Anna C.
Faria, José A. F.
Olinda, Ricardo A'.
Contreras‐Castillo, Carmen J.
Abstract: Beef steaks from Gluteus medius, Longissimus dorsi, Psoas major and ground beef from Triceps brachii were packed in master packages containing expanded polystyrene trays overwrapped with polyvinyl chloride film under an anoxic atmosphere containing 0.2% CO, 60.0% CO2 and 39.8% N2 (T1) or 0.2% CO/99.8% CO2 plus oxygen scavengers. After 28 days of storage at 1 and 4°C, the meat quality was evaluated. The visual and instrumental colour of the beef steaks and ground beef were similar to that of fresh meat. Pathogenic bacteria were not detected, and psychrotrophic bacterial counts were lower than 7.5 log
Subject: Carne bovina
Country: Reino Unido
Editor: John Wiley & Sons
Rights: Fechado
Identifier DOI: 10.1002/pts.1999
Address: https://onlinelibrary.wiley.com/doi/full/10.1002/pts.1999
Date Issue: 2014
Appears in Collections:FEA - Artigos e Outros Documentos

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