The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O2 modified atmosphere

A comparison was made of the effect of different gas headspace to meat ratio on quality of pork loin (m. longissimus thoracis et lumborum) obtained from crossbred pigs (Polish Landrance x Duroc, n = 6) as a function of cold storage. Samples were stored in modified atmosphere packs (80% O₂:20% CO₂) w...

書目詳細資料
發表在:	CyTA - Journal of Food
Main Authors:	Monika Marcinkowska-Lesiak, Ewa Poławska, Andrzej Półtorak, Agnieszka Wierzbicka
格式:	Article
語言:	英语
出版:	Taylor & Francis Group 2017-04-01
主題:	Pork loin gas to meat ratio physicochemical properties microbiology
在線閱讀:	http://dx.doi.org/10.1080/19476337.2016.1240237

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