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Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat
OBJECTIVE: In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere (80% O(2)+20% CO(2)) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated. METHODS: After minced meat preparation, samples were packaged under VP...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6409465/ https://www.ncbi.nlm.nih.gov/pubmed/30145867 http://dx.doi.org/10.5713/ajas.18.0391 |