首页> 外文期刊>Journal of the Science of Food and Agriculture >Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage
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Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage

机译:自二氧化碳发电材料在冷藏期间牛肉牛肉,水控能力,肉类,脂氧化,脂氧化和微生物氧化和微生物氧化和微生物生长的影响

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摘要

BACKGROUND: Active packaging refers to the mixing of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. The aim of this study was to develop an easy and cheap active packaging for beef. Beef loin samples were divided into three packaging groups (C, ziplock bag packaging; T1, vacuum packaging; T2, active packaging) and stored at 4 degrees C for 21 days.
机译:背景:活性包装是指添加剂转化为包装材料的混合,其目的是维持或延伸食品质量和保质期。 本研究的目的是为牛肉开发一种简单且廉价的积极包装。 将牛肉LOIN样品分为三个包装组(C,Ziplock袋包装; T1,真空包装; T2,活性包装),并在4℃下储存21天。

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