Microbiological status of minced pork meat in vacuum and modiﬁed atmosphere packaging
Baltić, Milan Ž.
Article (Published version)
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The aim of this study was to evaluate the eﬀectiveness of diﬀerent packaging conditions (vacuum and modified atmosphere) on the microbiological status (total viable count, lactic acid bacteria and Enterobacteriaceae), total volatile basic nitrogen (TVB-N) and pH in minced pork meat. Pork mince was packaged in vacuum, modified atmosphere with 20% O2, 50% CO2 and 30% N2 (MAP 1) or modified atmosphere with 20% O2, 30% CO2 and 50% N2 (MAP 2), refrigerated at 3±1°C and examined on the days 0, 3, 6, 9 and 12 of storage. The average total viable counts and total Enterobacteriaceae counts in vacuum packaged mince were statistically significantly higher (p lt 0.01; p lt 0.05) than in modified atmosphere packaged mince with both combinations of gases, on diﬀerent days of storage. The largest decrease of total viable count and Enterobacteriaceae count was noted in modified atmosphere packaged mince with the higher concentration (50%) of CO2.
Keywords:lactic acid bacteria / Enterobacteriaceae / total viable count / minced pork meat
Source:Meat technology, 2016, 57, 2, 132-140
- Institute of meat hygiene and technology, Belgrade
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-31034)