Minced pork from each treatment was formed into patties (100 g
portions) using a meat former (Ministeak burger maker, O.L. Smith
Co. Ltd., Italy), placed in low oxygen permeable (b1 cm3/m2/24 h at
STP) polystyrene/ethyl vinyl alcohol/polyethylene trays and using
modified atmosphere packaging (MAP) technology, was flushed
with 80% O2:20% CO2 using a vacuum-sealing unit (VS 100, Gustav
Müller and Co. KG, Bad Homburg, Germany) equipped with a gas
mixer (Witt-Gasetechnik GmbH and Co.
Minced pork from each treatment was formed into patties (100 gportions) using a meat former (Ministeak burger maker, O.L. SmithCo. Ltd., Italy), placed in low oxygen permeable (b1 cm3/m2/24 h atSTP) polystyrene/ethyl vinyl alcohol/polyethylene trays and usingmodified atmosphere packaging (MAP) technology, was flushedwith 80% O2:20% CO2 using a vacuum-sealing unit (VS 100, GustavMüller and Co. KG, Bad Homburg, Germany) equipped with a gasmixer (Witt-Gasetechnik GmbH and Co.
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