Film oxygen transmission rate effects on ground chicken meat quality.

@article{Dawson1995FilmOT,
  title={Film oxygen transmission rate effects on ground chicken meat quality.},
  author={Paul L. Dawson and Inyee Y. Han and L M Voller and C B Clardy and Rose Marie Martinez and James C. Acton},
  journal={Poultry science},
  year={1995},
  volume={74 8},
  pages={1381-7}
}
Effects of the packaging film oxygen transmission rate (OTR) on the odor, color, aerobic plate count, and cooked volatile compounds in ground chicken leg meat were evaluated over a 14-d refrigerated storage (4 C) period. Freshly desinewed and ground chicken leg meat was packaged under minimal vacuum in five films of different OTR. Films ranged from 30 to 12… CONTINUE READING