Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins

Beef strip loins were packaged and stored for up to 28 days at 3°C in high-oxygen barrier film under vacuum and in 100% CO 2, 40% CO 2/60% N 2 and 20% CO 2/80% O 2. As storage progressed, loins packaged and stored in 20% CO 2/80% O 2 developed strong off-odors. 1-hexene, methyl thiirane, ethyl aceta...

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Veröffentlicht in:	Meat science 1992, Vol.31 (2), p.175-190
Hauptverfasser:	Jackson, T.C., Acuff, G.R., Vanderzant, C., Sharp, T.R., Savell, J.W.
Format:	Artikel
Sprache:	eng
Schlagworte:	beef Biological and medical sciences carbon dioxide controlled atmospheres evaluation Food industries food packaging Fundamental and applied biological sciences. Psychology identification loins Meat and meat product industries microbiology nitrogen oxygen vacuum packaging volatile compounds
Online-Zugang:	Volltext
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