Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies
The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red meat. The addition of low concentrations of C...
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| Format: | Article |
| Language: | English |
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Syiah Kuala University
2014-02-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
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| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/1986 |