Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat
نویسندگان
چکیده
منابع مشابه
effect of vacuum packaging on chemical, microbiological and sensory properties of (rutilus frissi kutum) fillets stored in ice
all of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. hence in this study, some of the quality factores changes of rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitr...
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Microbial and sensory quality changes in refrigerated minced goat meat stored under vacuum and in air
Goat mince was packed and stored at 4 18C. Mince was analysed physico-chemically and microbiologically at intervals 0, 3, 7, 10, 21 and 28 days for packs stored aerobically and 7, 14, 21, 28 and 40 days for vacuum packs. Although the initial pH of mince was 6.5, meat pH and extract release volume declined during vacuum storage. The microbial pro®le of aerobically stored mince was signi®cantly h...
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ژورنال
عنوان ژورنال: Journal of Integrative Agriculture
سال: 2013
ISSN: 2095-3119
DOI: 10.1016/s2095-3119(13)60632-2