Can anyone recommend raw material specifications for spoilage organisms and total plate counts for ground pork, lamb, beef and veal packaged in low oxygen modified atmosphere oxygen barrier lid seal plastic trays containing CO up to 0.4%, CO2 target 30%; O2 less than or equal to 1% and balance Nitrogen?
I'm interested in Aerobic and Anaerobic organisms that might lead to package distention. Any experience that you have had with this subject matter would be useful.
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