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The objective was to determine the shelf life of foal meat (Longissimus dorsi) stored in four different packages: (i) vacuum, (ii) overwrap and (iii) two modified atmospheres (MAP): high O 2 MAP (80% O 2 +20% CO 2 ) and low O 2 MAP (30% O 2 +70% CO 2 ) stored at 2°C during 14days. Shelf life evaluation was based on pH, colour, lipid and protein oxidation,...
The objective of this study was to investigate the physico-chemical properties, the microbial counts and the sensory properties’ changes of foal steaks packed under various conditions. The experimental packaging systems were: (i) vacuum packaging (VP), (ii) overwrap packaging and (iii) two modified atmosphere packaging methods (MAP): high O 2 MAP (80% O 2 +20% CO 2 ) and low...
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