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STORAGE OF RETORT POUCH BEEFSTEAK AND BEEF STEW PACKED UNDER FOUR HEADSPACE LEVELS
STORAGE OF RETORT POUCH BEEFSTEAK AND BEEF STEW PACKED UNDER FOUR HEADSPACE LEVELS
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Katharina R. L. Schmitt, Francesco Boato, Antje Diestel, Daniel Hechler, Andrei Kruglov, Felix Berge
2007
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Changes in specific physico-chemical and sensory attributes as well as acceptability of beefsteak and beef stew Meal-Ready-to-Eat (MRE) components packed under different headspace levels (10, 20, 30 and 40 cm3) and stored at selected temperatures of 4, 27 and 38C (40, 80 and 100F) were evaluated over a six month period. No significant changes in microbial counts, pH, residual oxygen, color, hardness and oxidation occurred in retort-packed beefsteak or beef stew. Unlike beefsteak, beef stew recei...
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