The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxide.

@article{Gill1988TheEO,
  title={The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxide.},
  author={Colin O Gill and N Penney},
  journal={Meat science},
  year={1988},
  volume={22 1},
  pages={53-63}
}
Normal pH (5·5-5·7) and high pH (>6·0) beef cuts of 400 g were vacuum packaged in polyvinylidine chloride (PVDC) laminate, in aluminium foil laminate or in foil laminate with a CO(2) scavenger (Ba(OH)(2)); or were packaged under CO(2) in foil laminate with CO(2) added at 200, 400, 700, 1000 or 2000 ml per kg of meat. The process used to prepare meat before packaging resulted in an initial flora containing a high fraction of eneterobacteria but with undetectable numbers of lactobacilli. During… CONTINUE READING

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