STUDY OF “BLOWN PACK” SPOILAGE OF CHILLED VACUUM PACKED BEEF

Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 March 2010
Abstract Views: 683
PDF: 1194
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

Blown pack spoilage of vacuum packed chilled beef was characterised by chemical (GCMS) analysis, microscope evaluation and microbiological analysis. Large amounts of butyric acid were found; the alteration was probably caused by psychrotrophic clostridia.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

How to Cite

1.
Stella S, Ripamonti B, Milesi S, Garrone F, Chiesa L. STUDY OF “BLOWN PACK” SPOILAGE OF CHILLED VACUUM PACKED BEEF. Ital J Food Safety [Internet]. 2010 Mar. 13 [cited 2024 Nov. 14];1(7):85-6. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.85