meat shelflife
Experimental treatments resulted from the combination of two packaging types (vacuum packaging vs. vacuum packaging with antimicrobial agent) and two storage conditions of meat (chilled for 120 days at 1.38 °C ± 0.21   vs. chilled for 28 days and then frozen at -20°C for 92 days). Samples were collected on days 0, 28, 45, 90, and 120 of storage (4 samples/treatment/day).