Incidence du mode de conditionnement sur la durée de vie de la viande de porc en UVCI

This study proposes a novel approach to assessing the impact of packaging on the microbiological spoilage of pork ribs in industrial consumer sales units. The comparison and monitoring of two packaging modes (film and controlled atmosphere) allowed the behaviour of spoilage flora to be characterised and the results to be extrapolated, using the Sym'Previus software, to thermal scenarios other than that tested experimentally.