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Pork forelegs were used for manufacturing fresh sausages, treated with different natural antioxidants (rosemary, ascorbic acid and black pepper), packaged in 80% O 2 +20% CO 2 atmosphere and displayed at 2±1°C under different lightings (darkness, standard fluorescent, low-UV colour-balanced lamp and standard fluorescent plus a UV-filter). Two packs for each treatment were opened every...
This paper reports the effects of different concentrations of carbon dioxide and the presence of low levels of carbon monoxide on quality attributes throughout storage of fresh pork sausages. Four pork forelegs (initial pH 5.5–5.7) were used to prepare a total of 120 fresh sausages, which were packaged in different atmospheres containing (%O 2 /%CO 2 /%N 2 ): 0/20/80; 0/60/40;...
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