PRESERVING THE QUALITY AND PROLONGATION THE SHELF-LIFE OF BEEF PACKED UNDER VACUUM OR MODIFIED ATMOSPHERE USING TERNARY ANTIOXIDANT BLEND

PRESERVING THE QUALITY AND PROLONGATION THE SHELF-LIFE OF BEEF PACKED UNDER VACUUM OR MODIFIED ATMOSPHERE USING TERNARY ANTIOXIDANT BLEND

Keeping the quality and prolongation the shelf-life of stored at 0  0.5ºC packed under vacuum or modified (80%О2/20%СО2) atmosphere beef m. semimembranosus sprayed with 0.02% solution, containing 10 g.l-1 dihydroquercetin from Siberian larch (Larix sibirica Ledeb), 5 g.l-1 rosemary (Rosmarinus offi...

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Bibliographic Details
Main Authors: Alexander Stoyanov Staykov, Stefan Georgiev Dragoev, Dessislav Kostadinov Balev, Dessislava Borislavova Vlahova-Vangelova, Miglena Rumenova Pavlova
Format: Article
Language:English
Published: Slovak University of Agriculture 2016-06-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
Natural antioxidants
vacuum
modified atmosphere packaging
meat
sensory properties
colour
microbiological status
Online Access:http://www.jmbfs.org/wp-content/uploads/2016/05/jmbfs-0765-staykov.pdf

Internet

http://www.jmbfs.org/wp-content/uploads/2016/05/jmbfs-0765-staykov.pdf

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