INVESTIGATION OF THE PROCESS OF STORING PACKAGED RABBIT MEAT IN MODIFIED ATMOSPHERE

Stefan STEFANOV, Hristo HRISTOV, Donka STOEVA, Zapryana DENKOVA, Radosveta NIKOLOVA

Abstract

The article presents experimental studies with packaged in modified atmosphere and stored refrigerated rabbit meat. We have used gas environment with a composition 80% O2 and 20% CO2 and vacuum. As a result of the experiment graphs of ambient temperature in cold storage were constructed. The shelf life of the packaged rabbit meat has been determined on the basis of microbiological analysis.

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