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The effect of packaging on hot-carcass-boned beef and pork

1988

Steinhauser, L. (Vysoka Skola Veterinarni, Brno (Czechoslovakia). Katedra Hygieny a Technologie Potravin) | Tomancova, I. | Nevesely, E. | Dvorak, P.

AGROVOC Keywords
ammonia ammoniac beef carne de cerdo carne de res carne dfd carne fresca carne pse contenido de materia seca controlled atmosphere storage dfd meat dry matter content fresh meat lipid content microbiologia microbiologie microbiology muestreo ph pork pse meat refrigerated storage sampling stockage au froid teneur en lipides viande de boeuf viande de porc viande exsudative water binding capacity
Bibliographic information
Acta Veterinaria Brno (Czechoslovakia)
Volume 57 Issue 1-2 ISSN 0001-7213
Pagination
pp. 61-71
Other Subjects
Viande a coupe sombre; Teneur en matiere seche; Almacenamiento en atmosf control; Empaque/ embalaje en vacio; Contenido de lipidos; Amoniaco; Capacidad de fijacion del agua; Stockage en atmosphere controlee; Viande fraiche; Echantillonnage; Almacenamiento en frigorificos; Capacite de liaison de l'eau; Conditionnement/ emballage sous vide; Packaging/ vacuum packing
Language
English
Note
6 graphs, 4 tables; 18 ref. Summaries (Cs, En, Ru)
Type
Summary
1990-08-15
AGRIS AP
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