Effects of packaging techniques, freezing temperature and storage time on beef shelf life
Modified atmosphere packaging (MAP) is well-known as a method to extend the shelf life of a variety of foods including fresh red meat (Luño et al., 2000). Atmospheres combine oxygen (O2), carbon dioxide (CO2), and nitrogen (N2) to maintain the quality of fresh red meat. CO2 is known for i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/725 |
| Summary: | Modified atmosphere packaging (MAP) is well-known as a method to extend the shelf life of a variety of foods including fresh red meat (Luño et al., 2000). Atmospheres combine oxygen (O2), carbon dioxide (CO2), and nitrogen (N2) to maintain the quality of fresh red meat. CO2 is known for its inhibitory effect on microbial growth (Silliker and Wolfe, 1980); nevertheless atmospheres with high levels of CO2 (low O2) can cause meat discoloration (Silliker et al., 1977). In the present research physical characteristics and oxidative stability have been checked on Maremmana crossbreed Longissimus thoracis muscle after packaging under vacuum and in modified atmosphere and then storage at three temperatures for three different times. |
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| ISSN: | 1594-4077 1828-051X |