Effect of duration and temperature of previous vacuum-packed storage on the microbiological quality of Belgian Blue meat packed in high-oxygen atmosphere
The aim of this experiment was to study the effect of duration and temperature of previous vacuum-packed (VP) storage on the microbiological quality of Belgian Blue (BB) beef packed in high-oxygen atmosphere. VP striploins from bulls (B) and cows (C) were stored at −1 °C and +4 °C for up to 80 days. These meats were subsequently repackaged under modified atmosphere (MA) – 70 % O2/30 % CO2 – at different times, and stored 2 d at +4 °C and 5 d at +8 °C. The average initial counts in VP meats were 3.6 log CFU/cm² (B) and 2.7 log CFU/cm² (C) for total viable count (TVC) at +22 °C; < 2.0 log CFU... Mehr ...
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Dokumenttyp: | conference poster not in proceedings |
Erscheinungsdatum: | 2012 |
Schlagwörter: | microbiological quality / high-oxygen atmosphere / Belgian Blue / Life sciences / Food science / Sciences du vivant / Sciences des denrées alimentaires |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-26534595 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://orbi.uliege.be/handle/2268/131426 |