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...

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Publié dans:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 2 vom: 01. März, Seite 190-199
Auteur principal: Redondo-Solano, Mauricio (Auteur)
Autres auteurs: Guzmán-Saborío, Priscila, Ramírez-Chavarría, Felipe, Chaves-Ulate, Carolina, Araya-Quesada, Yorleny, Araya-Morice, Adriana
Format: Article en ligne
Langue:English
Publié: 2022
Accès à la collection:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:Journal Article Rabbit meat ground meat packaging shelf life Thiobarbituric Acid Reactive Substances