From left to right, raw goose breast meat samples packed under the

Download scientific diagram | From left to right, raw goose breast meat samples packed under the PET (ethylene terephthalate packing without closing); VSP – vacuum skin pack; MAP – modified atmosphere; MAP1 – 80% O 2 and 20% CO 2 ; MAP2 – 70% N 2 and 30% O 2 ; MAP3 – 30% O 2 , 40% N 2 and 30% CO 2 , respectively.   from publication: Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda ® goose based on their quality characteristics | Raw and smoked (spickgans) fillets of oat-fattened White Kołuda® goose were packed in: PET – ethylene terephthalate bags; VSP – 99% vacuum; MAP1 – 80% O2, 20% CO2; MAP2 – 70% N2, 30% O2; MAP3 – 30% O2, 40% N2, 30% CO2, and stored at a temperature of 2°C. On the day of | Geese, Storage and European Continental Ancestry Group | ResearchGate, the professional network for scientists.

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Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics - ScienceDirect

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PDF) Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda ® goose based on their quality characteristics

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Effect of packaging method 1 and storage time of smoked fillets 3