Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of...

Descripción completa

Detalles Bibliográficos
Autores principales: Horbańczuk, Olaf K., Jóźwik, Artur, Wyrwisz, Jarosław, Marchewka, Joanna, Wierzbicka, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8200984/
https://www.ncbi.nlm.nih.gov/pubmed/34204052
http://dx.doi.org/10.3390/molecules26113445

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8200984/
https://www.ncbi.nlm.nih.gov/pubmed/34204052
http://dx.doi.org/10.3390/molecules26113445

Ejemplares similares