Aplicación del envasado en atmósfera modificada para la extensión de la durabilidad de bocaditos de jamón y queso

According with the experience on literatura, the use of modified atmosphere packaging for fresh products like compound sandwiches improve the shelf life. The objective of this work was determine the shelf life of a manufactures sandwich in own institution applying these technology. During the experience was evaluated the physic and chemical changes of the product on the time and its microbiological behavior. The sensory evaluation was done with the descriptive-quantitative method and the uses of risks's ploteo theory allow the determination of quantitative shelf life. The results was a shelf life of twelve days with refrigeration storage.