Dynamic Changes of Headspace Gases in CO2 and N2 Packaged Fresh Beef
Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm2,...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
ZHAO, YANYUN [verfasserIn] WELLS, JOHN HENRY [verfasserIn] McMlLLlN, KENNETH W. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1995 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 60(1995), 3, Seite 0 |
| Übergeordnetes Werk: |
volume:60 ; year:1995 ; number:3 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1111/j.1365-2621.1995.tb09829.x |
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NLEJ240429893 |
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| 520 | |a Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes. | ||
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10.1111/j.1365-2621.1995.tb09829.x doi (DE-627)NLEJ240429893 DE-627 ger DE-627 rakwb ZHAO, YANYUN verfasserin aut Dynamic Changes of Headspace Gases in CO2 and N2 Packaged Fresh Beef Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| beef WELLS, JOHN HENRY verfasserin aut McMlLLlN, KENNETH W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 60(1995), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:60 year:1995 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb09829.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 60 1995 3 0 |
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10.1111/j.1365-2621.1995.tb09829.x doi (DE-627)NLEJ240429893 DE-627 ger DE-627 rakwb ZHAO, YANYUN verfasserin aut Dynamic Changes of Headspace Gases in CO2 and N2 Packaged Fresh Beef Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| beef WELLS, JOHN HENRY verfasserin aut McMlLLlN, KENNETH W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 60(1995), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:60 year:1995 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb09829.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 60 1995 3 0 |
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10.1111/j.1365-2621.1995.tb09829.x doi (DE-627)NLEJ240429893 DE-627 ger DE-627 rakwb ZHAO, YANYUN verfasserin aut Dynamic Changes of Headspace Gases in CO2 and N2 Packaged Fresh Beef Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| beef WELLS, JOHN HENRY verfasserin aut McMlLLlN, KENNETH W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 60(1995), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:60 year:1995 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb09829.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 60 1995 3 0 |
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10.1111/j.1365-2621.1995.tb09829.x doi (DE-627)NLEJ240429893 DE-627 ger DE-627 rakwb ZHAO, YANYUN verfasserin aut Dynamic Changes of Headspace Gases in CO2 and N2 Packaged Fresh Beef Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| beef WELLS, JOHN HENRY verfasserin aut McMlLLlN, KENNETH W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 60(1995), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:60 year:1995 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb09829.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 60 1995 3 0 |
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10.1111/j.1365-2621.1995.tb09829.x doi (DE-627)NLEJ240429893 DE-627 ger DE-627 rakwb ZHAO, YANYUN verfasserin aut Dynamic Changes of Headspace Gases in CO2 and N2 Packaged Fresh Beef Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| beef WELLS, JOHN HENRY verfasserin aut McMlLLlN, KENNETH W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 60(1995), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:60 year:1995 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb09829.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 60 1995 3 0 |
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Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes. |
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Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes. |
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Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240429893</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111845.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1995 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1995.tb09829.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240429893</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">ZHAO, YANYUN</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Dynamic Changes of Headspace Gases in CO2 and N2 Packaged Fresh Beef</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1995</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">beef</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">WELLS, JOHN HENRY</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">McMlLLlN, KENNETH W.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">60(1995), 3, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:60</subfield><subfield code="g">year:1995</subfield><subfield code="g">number:3</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1995.tb09829.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">60</subfield><subfield code="j">1995</subfield><subfield code="e">3</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.4031734 |