Effect of the type of packaging on the shelf life of ground rabbit meat
Rabbit meat consumption has increased worldwide due to its health benefits in humans but few studies addressed the stability of this food matrix. The effect of two types of packaging (vacuum, VP; and polystyrene tray overwrap with PVC/polyvinyl plastic film, PT) was evaluated on the microbial stabil...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 2 vom: 01. März, Seite 190-199
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| 1. Verfasser: |
Redondo-Solano, Mauricio
(VerfasserIn) |
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| Weitere Verfasser: |
Guzmán-Saborío, Priscila,
Ramírez-Chavarría, Felipe,
Chaves-Ulate, Carolina,
Araya-Quesada, Yorleny,
Araya-Morice, Adriana |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Rabbit meat
ground meat
packaging
shelf life
Thiobarbituric Acid Reactive Substances |
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