Icreasing shelf life of salt-cured beef meat using the practise of modified atmosphere packaging - map

Kuzelov, Aco and Savinok, Oksana (2012) Icreasing shelf life of salt-cured beef meat using the practise of modified atmosphere packaging - map. In: Наукови праци.

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Abstract

This paper is analyzing the possibility for increasing the shelf life of salt -cured beef meat applying the process of modified atmosphere packaging. For the purpose of this experiment two mixtures of gases have been used: 74% OJ . 6 % N and 20 % CO2I 78% O2 , 5% N I 17% CO2, Changes in the microbiological quality (total quantity of bacteria) pH and sensory characteristics have been recorded. The results from the experiment are pointing out that the meat packaging applying the mixture of gases consisted of 74% OJ , 6% N and 20% CO2 performed better in terms of microbiological quality and sensory characteristics.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Aco Kuzelov
Date Deposited:	16 Nov 2012 10:15
Last Modified:	23 Dec 2013 11:09
URI:	https://eprints.ugd.edu.mk/id/eprint/991

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