The effect of different packaging conditions, ph and lactobacillus spp. On the growth of yersinia enterocolitica in pork meat
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2015
Authors
Ivanović, JelenaJanjić, Jelena
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Đorđević, Vesna
Dokmanović, Marija
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Bošković, Marija
![](/themes/MirageVeterinar/images/orcid.png)
Marković, Radmila
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Baltić, Milan Ž.
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Article (Published version)
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The growth of Yersinia enterocolitica and lactic acid bacteria in minced pork meat stored at 4C under vacuum and modified atmosphere packaging (MAP) was determined. In addition, the influence of different pH values and total volatile basic nitrogen (TVB-N) on the growth of Y. enterocolitica was evaluated. Ground meat was packed under customary conditions using vacuum and modified atmospheres with different CO2 concentrations (MAP 1 was 20% O-2, 50% CO2 and 30% N-2; MAP 2 was 20% O-2, 30% CO2 and 50% N-2) and stored at 4 +/- 1C for 12 days. During the storage time, Y. enterocolitica counts were determined by direct plate counts. Y. enterocolitica counts in pork were not significantly different (P > 0.01; P > 0.05) under the two packaging conditions, but were significantly different (P < 0.01; P < 0.05) between storage days in the same packs. Packaging with higher CO2 concentration had an inhibitory effect on the growth of Y. enterocolitica.
Source:
Journal of Food Processing and Preservation, 2015, 39, 6, 2773-2779Publisher:
- Wiley, Hoboken
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1111/jfpp.12528
ISSN: 0145-8892
WoS: 000368126300243
Scopus: 2-s2.0-84953365127
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Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Ivanović, Jelena AU - Janjić, Jelena AU - Đorđević, Vesna AU - Dokmanović, Marija AU - Bošković, Marija AU - Marković, Radmila AU - Baltić, Milan Ž. PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1304 AB - The growth of Yersinia enterocolitica and lactic acid bacteria in minced pork meat stored at 4C under vacuum and modified atmosphere packaging (MAP) was determined. In addition, the influence of different pH values and total volatile basic nitrogen (TVB-N) on the growth of Y. enterocolitica was evaluated. Ground meat was packed under customary conditions using vacuum and modified atmospheres with different CO2 concentrations (MAP 1 was 20% O-2, 50% CO2 and 30% N-2; MAP 2 was 20% O-2, 30% CO2 and 50% N-2) and stored at 4 +/- 1C for 12 days. During the storage time, Y. enterocolitica counts were determined by direct plate counts. Y. enterocolitica counts in pork were not significantly different (P > 0.01; P > 0.05) under the two packaging conditions, but were significantly different (P < 0.01; P < 0.05) between storage days in the same packs. Packaging with higher CO2 concentration had an inhibitory effect on the growth of Y. enterocolitica. PB - Wiley, Hoboken T2 - Journal of Food Processing and Preservation T1 - The effect of different packaging conditions, ph and lactobacillus spp. On the growth of yersinia enterocolitica in pork meat VL - 39 IS - 6 SP - 2773 EP - 2779 DO - 10.1111/jfpp.12528 ER -
@article{ author = "Ivanović, Jelena and Janjić, Jelena and Đorđević, Vesna and Dokmanović, Marija and Bošković, Marija and Marković, Radmila and Baltić, Milan Ž.", year = "2015", abstract = "The growth of Yersinia enterocolitica and lactic acid bacteria in minced pork meat stored at 4C under vacuum and modified atmosphere packaging (MAP) was determined. In addition, the influence of different pH values and total volatile basic nitrogen (TVB-N) on the growth of Y. enterocolitica was evaluated. Ground meat was packed under customary conditions using vacuum and modified atmospheres with different CO2 concentrations (MAP 1 was 20% O-2, 50% CO2 and 30% N-2; MAP 2 was 20% O-2, 30% CO2 and 50% N-2) and stored at 4 +/- 1C for 12 days. During the storage time, Y. enterocolitica counts were determined by direct plate counts. Y. enterocolitica counts in pork were not significantly different (P > 0.01; P > 0.05) under the two packaging conditions, but were significantly different (P < 0.01; P < 0.05) between storage days in the same packs. Packaging with higher CO2 concentration had an inhibitory effect on the growth of Y. enterocolitica.", publisher = "Wiley, Hoboken", journal = "Journal of Food Processing and Preservation", title = "The effect of different packaging conditions, ph and lactobacillus spp. On the growth of yersinia enterocolitica in pork meat", volume = "39", number = "6", pages = "2773-2779", doi = "10.1111/jfpp.12528" }
Ivanović, J., Janjić, J., Đorđević, V., Dokmanović, M., Bošković, M., Marković, R.,& Baltić, M. Ž.. (2015). The effect of different packaging conditions, ph and lactobacillus spp. On the growth of yersinia enterocolitica in pork meat. in Journal of Food Processing and Preservation Wiley, Hoboken., 39(6), 2773-2779. https://doi.org/10.1111/jfpp.12528
Ivanović J, Janjić J, Đorđević V, Dokmanović M, Bošković M, Marković R, Baltić MŽ. The effect of different packaging conditions, ph and lactobacillus spp. On the growth of yersinia enterocolitica in pork meat. in Journal of Food Processing and Preservation. 2015;39(6):2773-2779. doi:10.1111/jfpp.12528 .
Ivanović, Jelena, Janjić, Jelena, Đorđević, Vesna, Dokmanović, Marija, Bošković, Marija, Marković, Radmila, Baltić, Milan Ž., "The effect of different packaging conditions, ph and lactobacillus spp. On the growth of yersinia enterocolitica in pork meat" in Journal of Food Processing and Preservation, 39, no. 6 (2015):2773-2779, https://doi.org/10.1111/jfpp.12528 . .