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    A predictive model of shelf life enhancement for meat packed under modified atmospheres

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    Author
    Lamine, Slim, 1965-
    Issue Date
    1991
    Keywords
    Agriculture, Food Science and Technology.
    Advisor
    Fleischman, Gregory J.
    
    Metadata
    Show full item record
    Publisher
    The University of Arizona.
    Rights
    Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
    Abstract
    A dynamic model of fresh beef packaged under modified atmospheres has been developed. This model links the change in meat color with the permeation of gases (O₂, CO₂, N₂) through the packaging film. Its viability is demonstrated with experimental data using muscle semimembranosus with which it was shown that color change of the meat surface and the change of headspace gas concentration were well described by the model. Moreover, the model parameters were obtained independently of the model itself through the literature. A major result of the model showed that surface color is independent of oxygen concentration above 5%. Moreover, under aseptic conditions and ambient atmosphere concentrations, shelf-life of muscle semimembranosus was shown to be 11 days with this value possibly being a minimum.
    Type
    text
    Thesis-Reproduction (electronic)
    Degree Name
    M.S.
    Degree Level
    masters
    Degree Program
    Graduate College
    Nutrition and Food Sciences
    Degree Grantor
    University of Arizona
    Collections
    Master's Theses

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