Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat

The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packaging (80 % N [Formula: see text]   [Formula: see text]  20 % CO [Formula: see text]) on the microbial and physicochemical parameters of lamb meat and the sensory properties of cooked meat. Musculus longi...

Descripción completa

Detalles Bibliográficos
Autores principales: Ząbek, Katarzyna, Miciński, Jan, Milewski, Stanisław, Sobczak, Alicja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Copernicus GmbH 2021
Materias:
Original Study
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8546883/
https://www.ncbi.nlm.nih.gov/pubmed/34712774
http://dx.doi.org/10.5194/aab-64-437-2021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8546883/
https://www.ncbi.nlm.nih.gov/pubmed/34712774
http://dx.doi.org/10.5194/aab-64-437-2021

Ejemplares similares