Microbiological status of minced pork meat in vacuum and modified atmosphere packaging
2016
Аутори
Ivanović, JelenaJanjić, Jelena
Đorđević, Jasna
Glamočlija, Nataša
Mitrović, Radmila
Marković, Radmila
Baltić, Milan Ž.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
lactic acid bacteria / Enterobacteriaceae / total viable count / minced pork meatИзвор:
Meat Technology, 2016, 57, 2, 132-140Издавач:
- Institute of meat hygiene and technology, Belgrade
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Ivanović, Jelena AU - Janjić, Jelena AU - Đorđević, Jasna AU - Glamočlija, Nataša AU - Mitrović, Radmila AU - Marković, Radmila AU - Baltić, Milan Ž. PY - 2016 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1371 AB - 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. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Microbiological status of minced pork meat in vacuum and modified atmosphere packaging VL - 57 IS - 2 SP - 132 EP - 140 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1371 ER -
@article{ author = "Ivanović, Jelena and Janjić, Jelena and Đorđević, Jasna and Glamočlija, Nataša and Mitrović, Radmila and Marković, Radmila and Baltić, Milan Ž.", year = "2016", abstract = "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.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Microbiological status of minced pork meat in vacuum and modified atmosphere packaging", volume = "57", number = "2", pages = "132-140", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1371" }
Ivanović, J., Janjić, J., Đorđević, J., Glamočlija, N., Mitrović, R., Marković, R.,& Baltić, M. Ž.. (2016). Microbiological status of minced pork meat in vacuum and modified atmosphere packaging. in Meat Technology Institute of meat hygiene and technology, Belgrade., 57(2), 132-140. https://hdl.handle.net/21.15107/rcub_veterinar_1371
Ivanović J, Janjić J, Đorđević J, Glamočlija N, Mitrović R, Marković R, Baltić MŽ. Microbiological status of minced pork meat in vacuum and modified atmosphere packaging. in Meat Technology. 2016;57(2):132-140. https://hdl.handle.net/21.15107/rcub_veterinar_1371 .
Ivanović, Jelena, Janjić, Jelena, Đorđević, Jasna, Glamočlija, Nataša, Mitrović, Radmila, Marković, Radmila, Baltić, Milan Ž., "Microbiological status of minced pork meat in vacuum and modified atmosphere packaging" in Meat Technology, 57, no. 2 (2016):132-140, https://hdl.handle.net/21.15107/rcub_veterinar_1371 .