The effects of non-vacuum packaging systems on drip loss from chilled beef

This study investigated drip loss in chilled beef (hot-boned m. longissimus lumborum (LL)) under conventional packaging systems, in which a vacuum is applied, and non-vacuum packaging systems. The use of vacuum during the packaging process (vacuum packaging, CO 2 atmosphere packaging) was associated...

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Veröffentlicht in:	Meat science 1998-07, Vol.49 (3), p.277-287
Hauptverfasser:	Payne, Steven R., Durham, Cedric J., Scott, Sheryl M., Devine, Carrick E.
Format:	Artikel
Sprache:	eng
Schlagworte:	adsorbents beef Biological and medical sciences browning carbon dioxide carbon dioxide atmosphere packaging cooling flavor food contamination Food industries food packaging Fundamental and applied biological sciences. Psychology heat-shrunk vacuum packaging liquids losses Meat and meat product industries microbial contamination non-shrunk vacuum packaging odors oxygen palatability plate count shelf life storage quality tenderness texture vacuum packaging
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