The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb.

• Tác giả: Xiaoyu Chai, Chengli Hou, Weili Rao, Debao Wang, Su Wang, Huiguo Yang, Dequan Zhang, Tongtong Zhao, Xiaochun Zheng
• Ngôn ngữ: eng
• Thông tin xuất bản: Switzerland : Foods (Basel, Switzerland) , 2025
• Bộ sưu tập: NCBI
• ID: 77612

Tóm tắt

This study aims to establish a preservation method by coupling certain barrier packaging with storage temperatures suitable for extending the shelf of chilled lamb. Chilled lamb was packaged using three different oxygen permeability packaging materials of high-oxygen-barrier packaging (HORP), medium-oxygen-barrier packaging (MORP), and low-oxygen-barrier packaging (LORP) (1.70, 23.95, and 1631.44 cm