@article{MAKHILLJAVA201211173694,
    title = {Effects of High-Oxygen Modified Atmosphere Packaging on the Microbiological Quality and Shelf Life of Tekirdag Kofte: A Turkish Type Meatball},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {11},
    number = {17},
    pages = {3148-3155},
    year = {2012},
    issn = {1680-5593},
    doi = {javaa.2012.3148.3155},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2012.3148.3155},
    author = {Hilal,Enver Baris,Omer,Tolga,Hamparsun and},
    keywords = {Meatball,shelf-life,modified atmosphere packaging,microbiological quality,growth,gas},
    abstract = {Effects of different concentrations of O<SUB>2</SUB>/CO<SUB>2</SUB>/N<SUB>2</SUB> 
  in modified atmosphere packaging on the microbiological quality and shelf-life 
  of Tekirdag kofte (a Turkish type meatball) was investigated. For this purpose, 
  meatballs were separately packaged under aerobic and various gas mixture conditions 
  of 80:20:0, 60:20:20, 70:30:0 and 60:40:0/O<SUB>2</SUB>:CO<SUB>2</SUB>:N<SUB>2</SUB>. 
  Packages were stored at refrigerator temperature (4&plusmn;1&deg;C) for 12 days 
  and examined microbiologically comparing with pH and oxidative changes during 
  storage. As a result, the quality and shelf-life of meatballs under various 
  gas compositions were improved; microbial growth was delayed due to increasing 
  level of CO<SUB>2</SUB> usage and shelf-life was increased by up to 8 days.}
    }