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A dissolving CO₂ headspace combined with organic acids prolongs the shelf-life of fresh pork

Journal Title:
Meat science.
Journal Volume/Issue:
2010 June, v. 85, no. 2
Main Author:
Schirmer, Bjørn Christian
Other Authors:
Langsrud, Solveig
Format:
Electronic
Language:
English
Subjects:
pork
raw meat
shelf life
carbon dioxide
organic acids and salts
modified atmosphere packaging
food packaging
gases
meat cuts
brining
citric acid
acetic acid
food storage
microbial growth
microbial load
vacuum packaging
meat quality
appearance (quality)
color
marinating
sensory evaluation
food preservation
food preservatives
View in NAL's Catalog:
IND44348529