Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°c
Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significant...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 27(2014), 11 vom: 22. Nov., Seite 1623-9
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| 1. Verfasser: |
Kim, Il-Suk
(VerfasserIn) |
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| Weitere Verfasser: |
Jin, Sang-Keun,
Yang, Mi-Ra,
Ahn, Dong Uk,
Park, Jae-Hong,
Kang, Suk-Nam |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2014
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
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| Schlagworte: | Journal Article
Color
Dry-Cured Pork Neck
Modified Atmosphere Packaging
Sensory Analysis
Thiobarbituric Acid Reacted Substance |
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