Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life
Аутори
Vranešević, JelenaVidaković Knežević, Suzana
Novaković, Anja
Pavlović, Anđela
Škaljac, Snežana
Kureljušić, Jasna
Vasilev, Dragan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Demand for food, such as ready to eat food which is easy to consume with as long as possible
shelf life, has continuously increased due to the modernization and growth of the human population.
Sliced meat products that were normally packed and placed on the market in vacuum
packaging, were packed in MAP with the aim of extending the shelf life. The research objective
of this study was to determine the microbiological parameters and sensory characteristics
of 6 sliced meat products packaged in modified atmosphere (smoked pork loin with added
water, Budim sausage, Kamendin pancetta, Smoked pork neck with added water, Kulen,
Ham for pizza with added water) during the expected shelf life. This study included sensory
analysis and microbiological parameters (Listeria monocytogenes, Enterobacteriaceae and
total aerobic mesophilic microorganisms). All samples of sliced meat products packaged in
modified atmosphere had satisfactory microbiological and sensory characteristics during th...e
expected shelf life which ranged from 30 to 90 days.
Кључне речи:
MAP / Pork / Ham / Sausage / Kulen / PancettaИзвор:
Meat Technology, 2023, 64, 360-364Издавач:
- Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200031 (Научни институт за ветеринарство 'Нови Сад', Нови Сад) (RS-MESTD-inst-2020-200031)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Vranešević, Jelena AU - Vidaković Knežević, Suzana AU - Novaković, Anja AU - Pavlović, Anđela AU - Škaljac, Snežana AU - Kureljušić, Jasna AU - Vasilev, Dragan PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3768 AB - Demand for food, such as ready to eat food which is easy to consume with as long as possible shelf life, has continuously increased due to the modernization and growth of the human population. Sliced meat products that were normally packed and placed on the market in vacuum packaging, were packed in MAP with the aim of extending the shelf life. The research objective of this study was to determine the microbiological parameters and sensory characteristics of 6 sliced meat products packaged in modified atmosphere (smoked pork loin with added water, Budim sausage, Kamendin pancetta, Smoked pork neck with added water, Kulen, Ham for pizza with added water) during the expected shelf life. This study included sensory analysis and microbiological parameters (Listeria monocytogenes, Enterobacteriaceae and total aerobic mesophilic microorganisms). All samples of sliced meat products packaged in modified atmosphere had satisfactory microbiological and sensory characteristics during the expected shelf life which ranged from 30 to 90 days. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life VL - 64 VL - 2 SP - 360 EP - 364 DO - 10.18485/meattech.2023.64.2.68 ER -
@article{ author = "Vranešević, Jelena and Vidaković Knežević, Suzana and Novaković, Anja and Pavlović, Anđela and Škaljac, Snežana and Kureljušić, Jasna and Vasilev, Dragan", year = "2023", abstract = "Demand for food, such as ready to eat food which is easy to consume with as long as possible shelf life, has continuously increased due to the modernization and growth of the human population. Sliced meat products that were normally packed and placed on the market in vacuum packaging, were packed in MAP with the aim of extending the shelf life. The research objective of this study was to determine the microbiological parameters and sensory characteristics of 6 sliced meat products packaged in modified atmosphere (smoked pork loin with added water, Budim sausage, Kamendin pancetta, Smoked pork neck with added water, Kulen, Ham for pizza with added water) during the expected shelf life. This study included sensory analysis and microbiological parameters (Listeria monocytogenes, Enterobacteriaceae and total aerobic mesophilic microorganisms). All samples of sliced meat products packaged in modified atmosphere had satisfactory microbiological and sensory characteristics during the expected shelf life which ranged from 30 to 90 days.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life", volume = "64, 2", pages = "360-364", doi = "10.18485/meattech.2023.64.2.68" }
Vranešević, J., Vidaković Knežević, S., Novaković, A., Pavlović, A., Škaljac, S., Kureljušić, J.,& Vasilev, D.. (2023). Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life. in Meat Technology Institute of Meat Hygiene and Technology., 64, 360-364. https://doi.org/10.18485/meattech.2023.64.2.68
Vranešević J, Vidaković Knežević S, Novaković A, Pavlović A, Škaljac S, Kureljušić J, Vasilev D. Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life. in Meat Technology. 2023;64:360-364. doi:10.18485/meattech.2023.64.2.68 .
Vranešević, Jelena, Vidaković Knežević, Suzana, Novaković, Anja, Pavlović, Anđela, Škaljac, Snežana, Kureljušić, Jasna, Vasilev, Dragan, "Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life" in Meat Technology, 64 (2023):360-364, https://doi.org/10.18485/meattech.2023.64.2.68 . .