STUDY OF “BLOWN PACK” SPOILAGE OF CHILLED VACUUM PACKED BEEF
AbstractBlown 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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Copyright (c) 2010 S Stella, B Ripamonti, S. Milesi, F. Garrone, L.M Chiesa
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