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Application of a rapid gas chromatographic method for assessing the shelf life of modified atmosphere packaged minced beef.

[In Italian. / En italien.]

Author(s) : PAPARELLA A., RUOCCO G., BARBIERI B., ABDULLAH B., GUERZONI M. E., GARDINI F.

Type of article: Article

Summary

The change in CO2 and O2 concentration within the head space of modified atmoshere packaged minced beef were evaluated; gas composition, storage temperature and diameter of meat particles were varied according to a Central Composite Design. The variations in the gas composition were compared with the development of mesophilic aerobic plate count and Brochothrix thermosphacta. The results show that the increase of CO2 and the O2 depletion correlate significantly with the time required to reach a critical threshold for the microbiological parameters.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1995-3649
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 33 - n. 330
  • Publication date: 1994/10
  • Document available for consultation in the library of the IIR headquarters only.

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