Vacuum and Modified Atmosphere Packaging Effect on Enterobacteriaceae Behaviour in Minced Meat. Issue 2 (15th June 2016)

• Record Type: Journal Article
• Authors: Djordjevic, Jasna; Boskovic, Marija; Dokmanovic, Marija; Lazic, Ivana Brankovic; Ledina, Tijana; Suvajdzic, Branko; Baltic, Milan Z.
• Is Part Of: Journal of food processing and preservation. Volume 41:Issue 2(2017)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2016-06-15
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12837
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the behavior of total Enterobacteriaceae in minced meat. Mixed pork and beef, in ratio 50:50%, was packaged in vacuum, modified atmosphere with 20% O2 /50% CO2 /30% N2 and modified atmosphere with 20% O2 /30% CO2 / 50% N2, refrigerated at 3C ± 1C and examined on days zero, 3, 6, 9 and 12 of storage. Average total Enterobacteriaceae count in minced meat samples decreased. Average total Enterobacteriaceae count in vacuum packaged meat samples was statistically significantly higher ( P < 0.01; P < 0.05) than average total Enterobacteriaceae count in modified atmosphere packaged meat samples with both combinations of gases, from sixth day of storage. The largest decrease of total Enterobacteriaceae count was noted in modified atmosphere packaged meat samples with higher concentration (50%) of carbon dioxide. Practical Applications: In this manuscript we examined the effect of different modified atmosphere on behavior of Enterobacteriaceae, which lead to spoilage of chilled meat. Results of our study indicate that vacuum packaging exhibited lower antimicrobial effect compared with modified atmospheres, while modified atmosphere with 50% of CO2 had the greatest influence on total Enterobacteriaceae count. Since the results of this study show a synergistic effect of modified atmosphere, storage temperature and pH value in extension of the shelf life of meat, it can be used as a basis for further researches of influence of different gases combinations in this purpose, and also can found practical purpose in the meat industry.