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: 1196
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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.

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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 Dec. 6];1(7):85-6. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.85