Effect of vacuum and modified atmosphere packaging on the shelf life of rabbit meat

CYTA - Journal of Food

Volumn 8, Issue 2, 2010, Pages 109-116

  Rodriguez Calleja J M ^a   Santos, J A ^a   Otero, A ^a   Garcia Lopez M L ^a  

^a UNIVERSITY OF LEÓN   (Spain)

Author keywords

Microbiological quality; Modified atmosphere packaging; Rabbit meat; Shelf life; Vacuum packaging

Indexed keywords

HIND LEGS; LACTIC ACID BACTERIA; MICROBIOLOGICAL QUALITY; MICROFLORA; MODIFIED ATMOSPHERE; PACKAGING METHODS; SENSORY PROPERTIES; SHELF LIFE; VACUUM PACKAGING;

BACTERIA; LACTIC ACID; MEATS; MODIFIED ATMOSPHERE PACKAGING; ODORS; SPOILAGE; VACUUM;

CARBON DIOXIDE;

EID: 84866687070     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476330903205041     Document Type: Article

References (28)

1. Anonymous (2005). Regulation (EC) No 2073/2005 of the commission of 15 November 2005 laying down microbiological criteria on food products. Official Journal of the European Union, L, 338. 22.12.2005.
2. Berruga, M.I., Vergara, H., & Linares, M.B. (2005). Control of microbial growth and rancidity in rabbit carcasses by modified atmosphere packaging. Journal of the Science of Food and Agriculture, 85(12), 1987-1991.
3. Blixt, Y., & Borch, E. (2002). Comparison of shelf life of vacuum-packed pork and beef. Meat Science, 60(4), 371-378.
4. Boes, N., Schreiber, K., Hartig, E., Jaensch, L., & Schobert, M. (2006). The Pseudomonas aeruginosa universal stress protein PA4352 is essential for surviving anaerobic energy stress. Journal of Bacteriology, 188(18), 6529-6538.
5. Borch, E., & Agerhem, H. (1992). Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostocsp. International Journal of Food Microbiology, 15(1-2), 99-108.
6. Borch, E., Kant-Muermans, M.L., & Blixt, Y. (1996). Bacterial spoilage of meat and cured meat products. International Journal of Food Microbiology, 33(1), 103-120.
7. Dainty, R.H. (1996). Chemical/biochemical detection of spoilage. International Journal of Food Microbiology, 33(1), 19-33.
8. Dainty, R.H., & Mackey, B.M. (1992). The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. Journal of Applied Bacteriology, Symposium Supplement, 21, 103S- 114S.
9. Filiatrault, M.J., Picardo, K.F., Ngai, H., Passador, L., & Iglewski, B.H. (2006). Identification of Pseudomonas aeruginosa genes involved in virulence and anaerobic growth. Infection and Immunity, 74(7), 4237-4245.
10. Gariepy, C., Amiot, J., Simard, R.E., Boudreau, A., & Raymond, D.P. (1986). Effect of vacuum-packing and storage in nitrogen and carbon-dioxide atmospheres on the quality of fresh rabbit meat. Journal of Food Quality, 9(5), 289-309.
11. Gill, C.O. (1995). MAP and CAP of fresh, red meats, poultry and offals. In J.M. Farber & K.L.E. Dodds (Eds.), Principles of modified atmosphere and sous vide product packaging (pp. 105-136). Basel, Switzerland: Technomic Publishing AG.
12. Hojberg, O., Schnider, U., Winteler, H.V., Sorensen, J., & Haas, D. (1999). Oxygen-sensing reporter strain of Pseudomonas fluorescens for monitoring the distribution of low-oxygen habitats in soil. Applied and Environmental Microbiology, 65(9), 4085-4093.
13. Holzapfel, W.H. (1998). The Gram-positive bacteria associated with meat and meat products. In A. Davies & R. Board (Eds.), The microbiology of meat and poultry (pp. 35-84). London: Blackie Academic and Professional.
14. Hood, D.E., & Mead, G.C. (1993). Modified atmosphere storage of fresh meat and poultry. In R.T. Parry (Ed.), Principles and applications of modified atmosphere packaging of foods (pp. 269-298). London: Blackie Academic and Professional.
15. ICMSF. (2005). International Commission on Microbiological Specifications for Foods. Microorganisms in foods 6: Microbial ecology of food commodities (2nd ed.). New York: Kluwer Academic and Plenum Publishers.
16. 2 on the flavour and texture profiles of chilled pork. Food Research International, 25(1), 9-19.
17. Kakouri, A., & Nychas, G.J.E. (1994). Storage of poultry meat under modified atmospheres or vacuum packs. Possible role of microbial metabolites as indicator of spoilage. Journal of Applied Bacteriology, 76(2), 163-172.
18. McMillin, K.W. (2008). Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Science, 80(1), 43-65.
19. Nassos, P.S., King, A.D., & Stafford, A.E. (1985). Lactic acid concentration and microbial spoilage in anaerobically and aerobically stored ground beef. Journal of Food Science, 50(3), 710-712.
20. Nychas, G.-J.E., Marshall, D.L., & Sofos, J.N. (2007). Meat, poultry, and seafood. In M.P. Doyle & L.R. Beuchat (Eds.), Food microbiology: Fundamentals and frontiers (pp. 105-140). Washington, DC: American Society for Microbiology.
21. Nychas, G.J.E., & Tassou, C.C. (1997). Spoilage processes and proteolysis in chicken as detected by HPLC. Journal of the Science of Food and Agriculture, 74(2), 199-208.
22. Ordonez, J.A., de Pablo, B., Pérez de Castro, B., Asensio, M.A., & Sanz, B. (1991). Selected chemical and microbiological changes in refrigerated pork stored in carbon dioxide and oxygen enriched atmospheres. Journal of Agricultural and Food Chemistry, 39(4), 668-672.
23. Rodríguez-Calleja, J.M., García-López, M.L., Santos, J.A., & Otero, A. (2005b). Development of the aerobic spoilage flora of chilled rabbit meat. Meat Science, 70(2), 389-394.
24. Rodríguez-Calleja, J.M., Patterson, M.F., García- López, I., Santos, J.A., Otero, A., & García-López, M.L. (2005a). Incidence, radioresistance, and behavior of Psychrobacter spp. in rabbit meat. Journal of Food Protection, 68(3), 538-543.
25. Rodríguez-Calleja, J.M., Santos, J.A., Otero, A., & García-López, M.L. (2004). Microbiological quality of rabbit meat. Journal of Food Protection, 67(5), 966-971.
26. Tryfinopoulou, P., Drosinos, E.H., & Nychas, G.J.E. (2001). Performance of Pseudomonas CFC-selective medium in the fish storage ecosystems. Journal of Microbiological Methods, 47(2), 243-247.
27. Tsigarida, E., & Nychas, G.J.E. (2001). Ecophysiological attributes of a Lactobacillus sp and a Pseudomonas sp on sterile beef fillets in relation to storage temperature and film permeability. Journal of Applied Microbiology, 90(5), 696-705.
28. Vergara, H., Berruga, M.I., & Linares, M.B. (2005). Effect of gas composition on rabbit meat quality in modified atmosphere packaging. Journal of the Science of Food and Agriculture, 85(12), 1981-1986.