Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat
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Baltić, Milan Ž.
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The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the behavior of total Enterobacteriaceae in minced meat. Mixed pork and beef, in ratio 50:50%, was packaged in vacuum, modified atmosphere with 20% O-2/50% CO2/30% N-2 and modified atmosphere with 20% O-2/30% CO2/ 50% N-2, refrigerated at 3C1C and examined on days zero, 3, 6, 9 and 12 of storage. Average total Enterobacteriaceae count in minced meat samples decreased. Average total Enterobacteriaceae count in vacuum packaged meat samples was statistically significantly higher (P<0.01; P<0.05) than average total Enterobacteriaceae count in modified atmosphere packaged meat samples with both combinations of gases, from sixth day of storage. The largest decrease of total Enterobacteriaceae count was noted in modified atmosphere packaged meat samples with higher concentration (50%) of carbon dioxide.
Source:Journal of Food Processing and Preservation, 2017, 41, 2, e12837-
- Wiley, Hoboken