Some chemical and microbiological characteristics of modified atmosphere vacuum - packaged beef meat

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: http://eprints.ugd.edu.mk/id/eprint/4003

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