Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C

Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO(2)+75% N(2)) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were signifi...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Il-Suk, Jin, Sang-Keun, Yang, Mi-Ra, Ahn, Dong Uk, Park, Jae-Hong, Kang, Suk-Nam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4213708/
https://www.ncbi.nlm.nih.gov/pubmed/25358323
http://dx.doi.org/10.5713/ajas.2013.13728

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4213708/
https://www.ncbi.nlm.nih.gov/pubmed/25358323
http://dx.doi.org/10.5713/ajas.2013.13728

Ejemplares similares