Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354652
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampFaria, José de Assis Fonseca-
dc.typeArtigopt_BR
dc.titleShelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxidept_BR
dc.contributor.authorVenturini, Anna C.-
dc.contributor.authorFaria, José A. F.-
dc.contributor.authorOlinda, Ricardo A'.-
dc.contributor.authorContreras‐Castillo, Carmen J.-
dc.subjectCarne bovinapt_BR
dc.subject.otherlanguageBeefpt_BR
dc.description.abstractBeef 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 logpt_BR
dc.relation.ispartofPackaging technology and sciencept_BR
dc.relation.ispartofabbreviationPackag. technol. sci.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherJohn Wiley & Sonspt_BR
dc.date.issued2014-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume27pt_BR
dc.description.issuenumber1pt_BR
dc.description.firstpage29pt_BR
dc.description.lastpage35pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0894-3214pt_BR
dc.identifier.eissn1099-1522pt_BR
dc.identifier.doi10.1002/pts.1999pt_BR
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/full/10.1002/pts.1999pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumbernão tempt_BR
dc.date.available2021-01-25T11:58:39Z-
dc.date.accessioned2021-01-25T11:58:39Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2021-01-25T11:58:39Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-02-16T16:53:04Z : No. of bitstreams: 1 000328474600003.pdf: 201973 bytes, checksum: fdc2ac93c704e36f2d0b05602a9d0d26 (MD5)en
dc.description.provenanceMade available in DSpace on 2021-01-25T11:58:39Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/354652-
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordMaster packpt_BR
dc.subject.keywordModified atmospherept_BR
dc.identifier.source000328474600003pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.type.formArtigo de pesquisapt_BR
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