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在高CO2下牛肉牛排的微生物和质量属性包装:排放与气体冲洗

Seyed Mohammad Hassan Mortazavi1, Mandeep Kaur1, Asgar Farahnaky1

  • 1Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne 3000, Australia.

Foods (Basel, Switzerland)
|September 28, 2024
PubMed
概括

高二氧化碳 (CO2) 包装有效减少牛肉牛排中的有氧细菌. 然而,二氧化碳排放器导致包装膨胀和滴水损失,而初始高氧冲洗保持了肉质和颜色.

关键词:
二氧化碳发射器的板.肉质 肉质 肉质 肉质肉类的腐烂,肉类的腐烂.改变了大气层的包装包装

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