Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions.

  title={Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions.},
  author={Jos{\'e} Manuel Lorenzo and Mar{\'i}a Mercedes Ram{\'i}rez G{\'o}mez},
  journal={Meat science},
  volume={92 4},
The objective of this study was to investigate the physico-chemical properties, the microbial counts and the sensory properties' changes of foal steaks packed under various conditions. The experimental packaging systems were: (i) vacuum packaging (VP), (ii) overwrap packaging and (iii) two modified atmosphere packaging methods (MAP): high O₂ MAP (80% O₂+20% CO₂) and low O₂ MAP (30% O₂+70% CO₂). The meat was stored at 2 °C during 14 days and tested for pH, colour, lipid and protein oxidation… CONTINUE READING

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