Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics

Raw and smoked (spickgans) fillets of oat-fattened White Kołuda® goose were packed in: PET – ethylene terephthalate bags; VSP – 99% vacuum; MAP1 – 80% O2, 20% CO2; MAP2 – 70% N2, 30% O2; MAP3 – 30% O2, 40% N2, 30% CO2, and stored at a temperature of 2°C. On the day of packaging (0 d) and during stor...

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Veröffentlicht in:	Poultry science 2016-09, Vol.95 (9), p.2186-2197
Hauptverfasser:	Damaziak, K., Stelmasiak, A., Michalczuk, M., Wyrwisz, J., Moczkowska, M., Marcinkowska-Lesiak, M. M., Niemiec, J., Wierzbicka, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cooking Food Storage - methods Geese - physiology Male Meat - analysis Meat - standards Pectoralis Muscles - physiology Smoke - analysis Subcutaneous Fat - metabolism
Online-Zugang:	Volltext
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