EFFECT OFOXYGENIN THE COMPOSITION OFmap on the oxidation processes of semi-cooked PORK
Abstract
The paper presents theresults of a comparativeanalysisof oxidativereactionsduring storageof semi-cooked pork in vacuum packsand packageswith different compositionof modifiedatmospheres. The efficiency ofpackaginginan oxygen-containing environmentto maintain thecolor stability and inhibiting growth of spoilage microorganismsof semi-cooked porkwas showed.
About the Authors
E. .. Franko
Институт продовольственных ресурсов
Belarus
Belarus
A. .. Bashkirova
Институт продовольственных ресурсов
Belarus
Belarus
References
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Review
For citations:
Franko E..., Bashkirova A... EFFECT OFOXYGENIN THE COMPOSITION OFmap on the oxidation processes of semi-cooked PORK. Food Industry: Science and Technology. 2013;(2):15-19. (In Russ.)
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