Shelf life of fresh air packaged and precooked vacuum packaged quails

The shelf-life of 3 batches (Q1, Q2, Q3) of quail meat, were examined. Q1 were cut and seasoned with commercial olive oil, stoned green olive and sliced bacon. Q2 were divided into two subgroups: Q2.1 produced in the previously described conditions; Q2.2 seasoned also with rosemary. Quails were plac...

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Bibliographic Details
Main Authors: Francesca Piras, Roberta Mazza, Simonetta G. Consolati, Giuseppe Cannas, Daniele Casti, Gianluca Busia, Rina Mazzette
Format: Article
Published: PAGEPress Publications 2013-11-01
Series:Italian Journal of Food Safety
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