Packaging conditions for extended storage of chilled dark, firm, dry beef

Effect of Packaging under Carbon Dioxide, Nitrogen or Air on the Microbial Flora of Pork Stored at 4°C

Sven‐Olof Enfors, G. Molin, Anders Ternström · Journal of Applied Bacteriology · 1979 · 150 citations

Agriculture, Food Science, Microbiology +17

Microbial Flora of Normal and High pH Beef Stored at 4 C in Different Gas Environments

Inger Erichsen, Göran Molin · Journal of Food Protection · 1981 · 61 citations

Agriculture, Food Science, Microbiology +16

Anoxic storage of fresh beef. 1: Nitrogen and carbon dioxide storage atmospheres

Majella O’Keeffe, D.E. Hood · Meat Science · 1980 · 60 citations

Agriculture, Animal Sciences, Food Science +14

Hie effect of meat pH and package permeability on putrefaction and greening in vacuum packed beef

A. A. TAYLOR, Ben Shaw · International Journal of Food Science & Technology · 1977 · 49 citations

Agriculture, Food Science, Food Packaging +16

Modification of in-pack conditions to extend the storage life of vacuum packaged lamb

C.O. Gill, N. Penney · Meat Science · 1985 · 39 citations

Agriculture, Animal Sciences, Packaging Design +11