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Shelf Life of Fresh Beef Stored in Master Packages with Carbon Monoxide and High Levels of Carbon Dioxide

机译:一氧化碳和高水平二氧化碳一氧化碳包装的鲜牛肉的保质期

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摘要

Beef steaks from Gluteus medius, Longissimus dorsi, Psoas major and ground beef from Triceps brachii were packed in master packages containing expanded polystyrene trays overwrapped with polyvinyl chloride film under an anoxic atmosphere containing 0.2% CO, 60.0% CO_2 and 39.8% N_2 (T_1 or 0.2% CO/99.8% CO_2 plus oxygen scavengers. After 28 days of storage at 1 and 4℃, the meat quality was evaluated. The visual and instrumental colour of the beef steaks and ground beef were similar to that of fresh meat. Pathogenic bacteria were not detected, and psychrotrophic bacterial counts were lower than 7.5 log CFU/g.
机译:将来自Gluteus medius,Longissimus dorsi,Psoas的大块牛肉和来自Triceps brachii的碎牛肉包装在主包装中,该主包装包含在0.2%CO,60.0%CO_2和39.8%N_2(T_1或0.2%CO / 99.8%CO_2加氧气清除剂,在1和4℃下储存28天后,评估了肉的质量,牛排和绞碎牛肉的视觉和仪器颜色与新鲜肉相似。未检测到,精神营养菌计数低于7.5 log CFU / g。

著录项

  • 来源
    《Packaging Technology and Science》 |2014年第1期|29-35|共7页
  • 作者单位

    Department of Exact and Earth Science, UNIFESP, Av. Prof. Artur Riedel, 275, Diadema, Sao Paulo 09972-270, Brazil;

    Department of Food Technology, UNICAMP, PO Box 6121, Campinas, Sao Paulo 13081-970, Brazil;

    Department of Statistic, UFPb, Campina Grande, Paraiba 58101-001, Brazil;

    Department of Agro-industry, Food and Nutrition, USP, PO Box 11, Piracicaba, Sao Paulo 13418-900, Brazil;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    beef; master pack; modified atmosphere;

    机译:牛肉;大师包改良气氛;
  • 入库时间 2022-08-17 13:27:41

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