Quality of meat products packaged and stored under vacuum and modified atmosphere conditions

A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork

(2010) Bjørn Christian Schirmer et al.   MEAT SCIENCE

Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials

(2010) Keun Taik Lee   MEAT SCIENCE

Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

(2009) P.I. Zakrys-Waliwander et al.   FOOD RESEARCH INTERNATIONAL

Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

(2009) N.G. Liaros et al.   MEAT SCIENCE

Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham

(2009) V. Parra et al.   MEAT SCIENCE

Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties

(2009) Carmine Summo et al.   MEAT SCIENCE

Physicochemical and microbiological changes of “Souvlaki” – A Greek delicacy lamb meat product: Evaluation of shelf-life using microbial, colour and lipid oxidation parameters

(2008) N. Soldatou et al.   FOOD CHEMISTRY

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

(2008) Kenneth W. McMillin   MEAT SCIENCE