Influence of packaging conditions on some microbial properties of minced beef meat at 4°C storage
Keywords:
minced meat, beef meat, packaging, modified atmosphere, vacuum packageAbstract
In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified atmospheres packaging (MAP) containing 70% CO2/30% O2 (MAP1); 50% O2/50% CO2 (MAP2); 30% CO2/70% O2 (MAP3); 50% O2/30% CO2/20% N2 (MAP4); 30% O2/ 30% CO2 /40% N2 (MAP5) on some microbiological quality of minced beef meat stored at 4 °C were investigated with pH changes in time intervals (1, 3, 5, 7, 9, 11 and 14 d). At the results, total viable counts were different significantly (P < 0.01) for packaged with MAP2. Psychrotrophs, yeasts and molds counts were smaller for packaged with MAP1 than the others, packaging with MAP5 and MAP4 were
also different significantly (P < 0.01) from the other samples for inhibiting coliform counts. Vacuum packaging was not different significantly (P > 0.05) for total viable counts and psychrotrophs counts.
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