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Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life
O(2) sensors were used to non-destructively monitor O(2) levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP) foods. A substantial level of O(2) (>15%) was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism w...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2013
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302283/ https://www.ncbi.nlm.nih.gov/pubmed/28239134 http://dx.doi.org/10.3390/foods2040507 |