Conservation of Beef and Pork Using Modified Atmosphere Packaging
نویسندگان
چکیده
منابع مشابه
modification of gaz packaging using by modified atmosphere packaging
gaz is one of the traditional food products. ingredient of gaz has certain differences compared with other sweets & snacks, which in the preparation of them no oils, starch and flour is used. adverse color, taste and odor in gaz may has been created by oxidation in nuts at store condition. on the other hand, gaz becomes dry in inappropriate packaging at areas with low humidity and becomes soft ...
متن کاملEffect of modified atmosphere packaging and potassium lactate injection- enhancement on beef steak surface redness
Our objective was to assess the effects of lactate enhancement in combination with different packaging systems (vacuum; high-oxygen, 80% O2 + 20% CO2; or 0.4% CO, 30% CO2 + 69.4% N2) on beef Longissimus lumborum and Psoas major steak redness. Subprimals (n = 16) were divided in half and randomly assigned to 1 of 4 injection treatments (non-injected control, water-injected control, 1.25% lactate...
متن کاملEffect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage
Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (M...
متن کاملThe Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date
Background: Modified Atmosphere Packaging (MAP) is one of the most convenient packaging methods that could be useful in reducing the wastes and extending the crops’ shelf-life. This research aimed to assess the impact of MAP containing high concentrations of carbon dioxide on physicochemical, microbial, and sensorial properties of Iranian Mazafati date. Methods: Date samples were packed separa...
متن کاملEffects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi
Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Japanese Journal of Food Microbiology
سال: 2019
ISSN: 1340-8267,1882-5982
DOI: 10.5803/jsfm.36.53