Microbiological and Chemical Quality of Minced Meat Packaged in Modified Atmosphere at +1-2°C
نویسندگان
چکیده
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 results demonstrated that the minced meat samples studied had a 6 days shelf-life; the microbiological quality, the pH value and the total volatile nitrogen (TVN) were acceptable. After the sixth day, both minced meats started to brown, becoming unacceptable by the consumers.
منابع مشابه
Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.
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