@article{MAKHILLJFT20141218329,
    title = {Effect of Modified Atmosphere Packing and Vacuum Packaging on the Preservation of Chinese Spiced Beef},
    journal = {Journal of Food Technology},
    volume = {12},
    number = {1},
    pages = {25-32},
    year = {2014},
    issn = {1684-8462},
    doi = {jftech.2014.25.32},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2014.25.32},
    author = {Xianqing,Xiaoping,Dan,Gaiming,Miaoyun,Yanxia,Lingxia,Qiuhui,Wei and},
    keywords = {Chinese spiced beef,modified atmosphere packaging,preservation,vacuum packaging,electronic nose},
    abstract = {As one of the most characteristic of Chinese traditional meat 
  products, Chinese spiced beef because of its short shelf life and flavor deterioration 
  problem were seriously affected the development of the modernization and internationalization. 
  In order to solve those problems, this study mainly studied the fresh-keeping 
  effect about Chinese spiced beef in the MAP of different gas components and 
  ratio (vacuum-control, CO<SUB>2</SUB>/N<SUB>2</SUB> 20:80, CO<SUB>2</SUB>/N<SUB>2</SUB> 
  40:60, CO<SUB>2</SUB>/N<SUB>2</SUB> 60:40, CO<SUB>2</SUB>/N<SUB>2</SUB> 80:20, 
  O<SUB>2</SUB>/CO<SUB>2</SUB>/N<SUB>2</SUB> 5:70:25, O<SUB>2</SUB>/CO<SUB>2</SUB>/N<SUB>2</SUB> 
  35:40:25) under 25&deg;C with sensory evaluation, total 
  bacterial count, electronic nose, TVBN, TBA, pH, color as the evaluation index 
  and analyzed the difference of the products in the preservation of MAP and vacuum 
  packaging. The results showed that group (O<SUB>2</SUB>/CO<SUB>2</SUB>/N<SUB>2</SUB> 
  5:70:25) and (CO<SUB>2</SUB>/N<SUB>2</SUB> 80:20) could be stored 8-10 days 
  (total bacteria are 4.70~5.08 and 4.67~5.04 log CFU g<SUP>-1</SUP>, 
  respectively) and compared with vacuum packaging (total bacteria 6.03~6.69 log 
  CFU g<SUP>-1</SUP>) extending at least 30% shelf life. 
  TVBN values (23.42 and 21.98 mg/100 g), TBARS (0.31, 0.37 mg/100 g) and sensory 
  score (5.5) of (O<SUB>2</SUB>/CO<SUB>2</SUB>/N<SUB>2</SUB> 5:70:25) and (CO<SUB>2</SUB>/N<SUB>2</SUB> 
  80:20) were significantly better than the vacuum packaging (30.59, 0.55 mg/100 
  g, at the end of storage.}
    }