Browsing College of Agriculture by Subject "Packaging"

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Browsing College of Agriculture by Subject "Packaging"

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  • Warren, K.E.; Hunt, Melvin C.; Marksberry, C.L.; Sorheim, O.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)
    Modified atmosphere packaging with 100% carbon dioxide was used to investigate changes in daily gas composition, as well as the influence of fat trim level and location of loin in the box on shelf life characteristics. ...
  • Sorheim, O.; Hunt, Melvin C.; Menninen, M.; Warren, K.E.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)
    Use of 10% oxygen in a modified gas atmosphere package resulted in more off-odor, higher microbial counts, and a less desirably colored loin and loin chops. Furthermore, it reduced chop display life and is not recommended.
  • Luchsinger, S.E.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    To determine the effects of storage in a high-carbon dioxide, modified-atmosphere package (MAP) on shelf life, beef strip steaks were packaged under 30% CO2-70% N2 and stored for up to 42 days at 30 or 38 ̊F. ...
  • Lynch, N.M.; Caul, J.F.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1985)
    Vacuum-packaged ground beef was compared to a conventionally packaged (polyvinyl chloride) product to determine consumer flavor and aroma preferences. In addition, flavor characteristics were described and quantified by ...