Optimization of the shelf life of lamb forelegs packed in different multilayer polymeric materials and modified atmospheres.
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ABSTRACT:
SUBMITTER: Baltasar RS
PROVIDER: S-EPMC6443701 | biostudies-literature | 2019 Apr
REPOSITORIES: biostudies-literature
Publications
Optimization of the shelf life of lamb forelegs packed in different multilayer polymeric materials and modified atmospheres.
Baltasar Ramiro Sánchez RS Parra Montaña López ML Nieto Ana Isabel Andrés AIA
Journal of food science and technology 20190320 4
Lamb forelegs were packed in three different gas mixtures (Treatment N<sub>2</sub>: 70% N<sub>2</sub>-30% CO<sub>2</sub>; Treatment O<sub>2</sub>: 70% O<sub>2</sub>-30% CO<sub>2</sub>; Treatment Ar: 70% Ar-30% CO<sub>2</sub>) and two types of polymeric materials (B<sub>1</sub>, a polyamide-polypropylene bag and B<sub>2</sub>, a bag made of bio-oriented polyamide, aluminium and polyethylene). Physical, chemical and microbiological parameters were determined, initially and after 7, 14 and 21 days ...[more]
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