Kuzelov, Aco and Jordanoska, Biljana and Sofijanova, Elenica and Jordanoski, Momcula (2012) Some chemical and microbiological characteristics of modified atmosphere vacuum - packaged beef meat. International scientific on-line journal "Science & Technologies", 1 (3). pp. 152-155. ISSN 1314-4111
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Abstract
Fresh beef was stored in mixtures of carbon dioxide and oxygen, as well as one control -
traditional packaging with film overwrap. Measurements were made of gas exchanges, color of
the meat and some chemical and microbiological characteristics of different beef muscle parts
during cold storage for 2, 7 and 14 days. Results indicated that low-oxygen carbon monoxide
gas flush had a stabilizing effect for preventing the development of surface discoloration. Data
from these studies indicate that MAP suppresses pathogen growth compared with controls .
Meat packed in 60% O2 and 40% CO2 remained attractive for at least a week at + 4°C.
Key words: beef, meet, microbiological, cold storage, modified atmosphere vacuum
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Animal and dairy science |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Elenica Sofijanova |
| Date Deposited: | 20 Dec 2012 08:35 |
| Last Modified: | 24 Apr 2014 09:59 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/4003 |
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