Quality of meat products packaged and stored under vacuum and modified atmosphere conditions
نویسندگان
چکیده
منابع مشابه
Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions
This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both muscul...
متن کاملShelf life of air and modified atmosphere-packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions
Optimal packaging and storage conditions for fresh tilapia fillets were established by evaluating sensory and microbiological changes, as well as monitoring physicochemical properties. Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system was filleted, deskinned, and packaged in air and 50% CO2/50% N2 prior to chilling and superchilling storage at 1°C and -1°C. Sensory...
متن کاملFate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 218C
The U.S. Department of Agriculture has established standards for the composition and shelf stability of various readyto-eat meat products. These standards may include product pH, moisture:protein ratio, and water activity (aw) values. It is unclear how closely these standards are based on the potential for pathogen growth or toxin production. Because the vacuum packaging used on most ready-to-e...
متن کاملMicrobiological and Chemical Quality of Minced Meat Packaged in Modified Atmosphere at +1-2°C
The aim of the work was to determine the shelf-life and the microbiological quality of minced meat packaged in modified atmosphere (MAP, 20% O2, 5% CO2, 75% N2). Changes in the microflora and in the chemical characteristics were monitored for a total period of 10 days. Different samples of minced pork meat and of minced mixed pork and beef meat (50% w/w) were packaged and stored at +1-2ÆC. The ...
متن کاملStreptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant.
Lactic acid bacteria (LAB) isolated from marinated or non-marinated, modified atmosphere packaged (MAP) broiler leg products and air samples of a large-scale broiler meat processing plant were identified and analyzed for their phenotypic properties. Previously, these strains had been found to be coccal LAB. However, the use of a 16 and 23S rRNA gene RFLP database had not resulted in species ide...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2012
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-012-0682-3