Controlling Blown Pack Spoilage Using Anti-Microbial Packaging
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Plasma Treatment
2.3. Coatings Preparations and Packaging of Beef
2.3.1. Preparation of Film Forming Solutions and Coatings
2.3.2. Vacuum Packaging of Beef
2.4. Inoculation of Beef Samples and Monitoring for Blown Pack Spoilage
2.4.1. Preparation of Blown Pack Spoilage C. estertheticum
2.4.2. Preparation of Spore Inocula
2.4.3. Preparation of Meat Samples, C. estertheticum Inoculation and Packing
2.5. Monitoring Vacuum Packs
2.6. Statistical Analysis
3. Results
4. Discussion
5. Conclusions
Acknowledgments
Author contributions
Conflicts of interest
References
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Reid, R.; Bolton, D.; Tiuftin, A.A.; Kerry, J.P.; Fanning, S.; Whyte, P. Controlling Blown Pack Spoilage Using Anti-Microbial Packaging. Foods 2017, 6, 67. https://doi.org/10.3390/foods6080067
Reid R, Bolton D, Tiuftin AA, Kerry JP, Fanning S, Whyte P. Controlling Blown Pack Spoilage Using Anti-Microbial Packaging. Foods. 2017; 6(8):67. https://doi.org/10.3390/foods6080067
Chicago/Turabian StyleReid, Rachael, Declan Bolton, Andrey A. Tiuftin, Joe P. Kerry, Séamus Fanning, and Paul Whyte. 2017. "Controlling Blown Pack Spoilage Using Anti-Microbial Packaging" Foods 6, no. 8: 67. https://doi.org/10.3390/foods6080067
APA StyleReid, R., Bolton, D., Tiuftin, A. A., Kerry, J. P., Fanning, S., & Whyte, P. (2017). Controlling Blown Pack Spoilage Using Anti-Microbial Packaging. Foods, 6(8), 67. https://doi.org/10.3390/foods6080067