Studies on Modified Atmosphere Packaging of Thin Sliced Beef Part I. Effect of Two Modified Atmosphere Packaging Systems on pH Value, Microbial Growth, Metmyoglobin Formation and Lipid Oxidation of Thin Sliced Beef.
نویسندگان
چکیده
منابع مشابه
The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date
Background: Modified Atmosphere Packaging (MAP) is one of the most convenient packaging methods that could be useful in reducing the wastes and extending the crops’ shelf-life. This research aimed to assess the impact of MAP containing high concentrations of carbon dioxide on physicochemical, microbial, and sensorial properties of Iranian Mazafati date. Methods: Date samples were packed separa...
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Our objective was to assess the effects of lactate enhancement in combination with different packaging systems (vacuum; high-oxygen, 80% O2 + 20% CO2; or 0.4% CO, 30% CO2 + 69.4% N2) on beef Longissimus lumborum and Psoas major steak redness. Subprimals (n = 16) were divided in half and randomly assigned to 1 of 4 injection treatments (non-injected control, water-injected control, 1.25% lactate...
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Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (M...
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The effects of ultrasound treatment prior to the vacuum package and modified atmosphere package on physical, microbial and sensory characteristics of beef meat stored at refrigerator 4oC. Sampling was carried out on the 0, 3, 6, 10, 14, 18 and 22 day of storage. The initial bacteria loading was the slight same on all meat samples and microbial load increase over time. The extension of shelf lif...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 1995
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.42.498