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High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork
Current trends in meat packaging have seen a shift from conventional overwrap to vacuum packing (VAC) and modified atmosphere packaging (MAP). The aim of this experiment was to investigate the effects of high oxygen MAP (HiOxMAP) of pork loins compared with vacuum packed (VAC) on eating quality and...
Tallennettuna:
| Julkaisussa: | Foods |
|---|---|
| Päätekijät: | , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2019
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6915632/ https://ncbi.nlm.nih.gov/pubmed/31766115 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8110567 |
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