TY  - JOUR
T1  - Effects of High-Oxygen Modified Atmosphere Packaging on the Microbiological Quality and Shelf Life of Tekirdag Kofte: A Turkish Type Meatball
AU - Colak, Hilal AU - Bingol, Enver Baris AU - Cetin, Omer AU - Kahraman, Tolga AU - Hampikyan, Hamparsun AU - Ergun, Ozer 
JO  - Journal of Animal and Veterinary Advances
VL  - 11
IS  - 17
SP  - 3148
EP  - 3155
PY  - 2012
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2012.3148.3155
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2012.3148.3155
KW  - Meatball
KW  -shelf-life
KW  -modified atmosphere packaging
KW  -microbiological quality
KW  -growth
KW  -gas
AB  - 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.
ER  -