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STORAGE PROPERTIES OF MINCED MEAT IN A MODIFIED ATMOSPHERE. 1. EFFECT ON PHYSICO-CHEMICAL AND SENSORY CHANGES.

[In German. / En allemand.]

Author(s) : FISCHER A.

Type of article: Article

Summary

SENSORY (COLOUR, ODOUR) AND CHEMICO-PHYSICAL (PH, AMMONIA, THIOBARBITURIC ACID NUMBER) TESTS WERE CARRIED OUT TO DETERMINE HOW THE PACKAGING OF MINCED MEAT UNDER MODIFIED ATMOSPHERES AFFECTS STORAGE LIFE AT 275, 277 AND 281 K (2, 4 AND 8 DEG C). MINCED MEAT IN THE PACK WITH 30% CO2/70% O2 COULD BE STORED FOR 6 (275 K), 3 (277 K) AND 1-2 DAYS (281 K) LONGER THAN THE CONTROL. PROVIDED IT HAS A LOW BACTERIAL COUNT AND IS MAINTAINED AT UNINTERRUPTED TEMPERATURE OF NOT HIGHER THAN 275 K (2 DEG C), MINCED MEAT CAN BE STORED FOR SIX DAYS IN AN ATMOSPHERE OF 30% CO2/70% 2 WITHOUT DECLINE IN SENSORY QUALITY AND WITHOUT ANY INCREASE IN THE BACTERIAL COUNT.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0621
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 10
  • Publication date: 1983/10
  • Document available for consultation in the library of the IIR headquarters only.

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