https://www.selleckchem.com/pr....oducts/LAQ824(NVP-LA
The purpose of this work was to assess the effect of different packaging methods on the shelf life and bacterial communities of roast duck meat. Samples were packaged under the following five conditions overwrapped packaging (OWP), 100% N2 (100% N2-MAP), 30% CO2/70% N2 (30% CO2-MAP), 50% CO2/50% N2 (50% CO2-MAP), and 0.4% CO/30% CO2/69.6% N2 (CO-MAP). Physicochemical and microbiological parameters were monitored during 14 days of chilled storage (0-4 °C). Results showed that MAP samples obtained higher and more stable redness
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