The aim of this work was to evaluate shelf life of fresh pork sausage packed under an over-wrapping O2-permeable film or a MA (65% O2 and 35% CO2) packaging system and stored under a refrigerated display cabinet. Changes of pH, water activity, lipid oxidation, colour and mmicrobiological counts of pathogenic and spoilage bacteria were evaluated.
Display life of fresh pork sausage: a comparison between two different packaging systems / Chiavaro, Emma; Zanardi, Emanuela; Bottari, Benedetta; Ianieri, Adriana. - I:(2006), pp. 377-378. (Intervento presentato al convegno 52th International Congress of Meat Science and Technology (ICoMST) tenutosi a Dublin (Ireland) nel 13-18 Agosto 2006).
Display life of fresh pork sausage: a comparison between two different packaging systems
CHIAVARO, Emma;ZANARDI, Emanuela;BOTTARI, Benedetta;IANIERI, Adriana
2006-01-01
Abstract
The aim of this work was to evaluate shelf life of fresh pork sausage packed under an over-wrapping O2-permeable film or a MA (65% O2 and 35% CO2) packaging system and stored under a refrigerated display cabinet. Changes of pH, water activity, lipid oxidation, colour and mmicrobiological counts of pathogenic and spoilage bacteria were evaluated.| File | Dimensione | Formato | |
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