Effectiveness of modified atmosphere packaging in preserving a prepared ready‐to‐eat food

@article{Lee2008EffectivenessOM,
  title={Effectiveness of modified atmosphere packaging in preserving a prepared ready‐to‐eat food},
  author={Ki-Eun Lee and Hae Jin Kim and Duck Soon An and Eun-Soon Lyu and Dong Sun Lee},
  journal={Packaging Technology and Science},
  year={2008},
  volume={21}
}
The effectiveness of modified atmosphere packaging (MAP) was evaluated for a combination prepared food (Korean braised green peppers with dry anchovies). From a preliminary storage test of the ready‐to‐eat dish at 10°C, the aerobic bacterial count on the green peppers was selected as a primary quality index. The effect of MAP with different CO2 concentrations on the product quality at 10°C was also studied. MAP with a CO2 concentration of ≥30% extended the lag time and/or reduced the growth… 

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