TY  - JOUR
T1  - Effects of Vacuum and Modified Atmosphere Packaging on Shelf Life Extention of Minced Meat Chemical and Microbiological Changes
AU - Degirmencioglu, Nurcan AU - Esmer, Ozlem Kizilirmak AU - Irkin, Reyhan AU - Degirmencioglu, Ali 
JO  - Journal of Animal and Veterinary Advances
VL  - 11
IS  - 7
SP  - 898
EP  - 911
PY  - 2012
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2012.898.911
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2012.898.911
KW  - Color
KW  -microbiological properties
KW  -minced beef meat
KW  -modified atmosphere packaging
KW  -oxidation stability
KW  -vacuum packaging
KW  -Turkey
AB  - In this study, the effects three different headspace conditions on the properties of canned minced beef meat were investigated by measuring pH changes at intervals of 1, 4 and 7 days. The three types of headspace conditions were a headspace of atmospheric air, Vacuum Packaging (VP) and Modified-Atmosphere Packaging (MAP), i.e., 70% O<SUB>2</SUB> and 30% CO<SUB>2</SUB> (MAP1) and 10% O<SUB>2</SUB>, 30% CO<SUB>2</SUB> and 60% N<SUB>2</SUB> (MAP2). The properties assessed at each of the four different conditions were color properties, oxidation stability and microbiological properties of minced beef meat stored at 4&deg;C. Compared with air packaged samples, the most effective packaging methods were vacuum packaging for inhibiting TV and psychrotrophs counts. Among the three different head space consitions, the best preservation of minced beef meat occurred when MAP1 was used whereas vacuum packaging maintained acceptable color and oxidation stability, except for the air packaged samples.
ER  -