Influence of packaging conditions on some microbial properties of minced beef meat at 4 degrees c storage

Abstract

In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified atmospheres packaging (MAP) containing 70% CO(2)/30% O(2) (MAP1); 50% O(2)/50% CO(2) (MAP2); 30% CO(2)/70% O(2) (MAP3); 50% O(2)/30% CO(2)/20% N(2) (MAP4); 30% O(2)/30% CO(2)/40% N(2) (MAPS) on some microbiological quality of minced beef meat stored at 4 degrees C were investigated with pH changes in time intervals (1, 3, 5, 7, 9, 11 and 14 d). At the results, total viable counts were different significantly (P < 0.01) for packaged with MAP2. Psychrotrophs, yeasts and molds counts were smaller for packaged with MAP 1 than the others, packaging with MAPS and MAP4 were also different significantly (P < 0.01) from the other samples for inhibiting coliform counts. Vacuum packaging was not different significantly (P > 0.05) for total viable counts and psychrotrophs counts.