The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat

Meat Science

Volumn 88, Issue 2, 2011, Pages 221-226

  Esmer, Ozlem Kizilirmak ^a   Irkin, Reyhan ^b   Degirmencioglu, Nurcan ^b   Degirmencioglu, Ali ^b  

^a EGE UNIVERSITY   (Turkey)

^b BALIKESIR UNIVERSITY   (Turkey)

Author keywords

Color; Microbiological properties; Minced beef meat; Modified atmosphere packaging; Oxidation stability

Indexed keywords

ATMOSPHERIC AIR; COLOR PROPERTIES; CONTROL SAMPLES; ENTEROBACTERIACEAE; GAS COMPOSITIONS; LACTIC ACID BACTERIA; MICROBIAL LOADS; MICROBIOLOGICAL CRITERIA; MICROBIOLOGICAL PROPERTIES; MINCED BEEF; MINCED BEEF MEAT; MODIFIED ATMOSPHERE; OXIDATION STABILITY; STORAGE PERIODS;

BACTERIA; COLOR; FOOD PRESERVATION; GASES; LACTIC ACID; MEATS; OXIDATION; STABILITY;

MODIFIED ATMOSPHERE PACKAGING;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE; PSEUDOMONAS;

CARBON DIOXIDE; NITROGEN; OXYGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

AIR; ANIMAL; ARTICLE; BACTERIUM; CATTLE; COLOR; FOOD CONTROL; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; OXIDATION REDUCTION REACTION;

AIR; ANIMALS; BACTERIA; CARBON DIOXIDE; CATTLE; COLOR; FOOD MICROBIOLOGY; FOOD PRESERVATION; MEAT; NITROGEN; OXIDATION-REDUCTION; OXYGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 79951774461     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.021     Document Type: Article

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