The influence of different gas mixtures on the shelf life of fresh beef

  • Milan Milijašević Institute of meat hygiene and technology
  • Jelena Babić-Milijašević Institute of meat hygiene and technology
  • Ivan Nastasijević Institute of meat hygiene and technology
  • Slavica Vesković-Moračanin Institute of meat hygiene and technology
DOI: https://doi.org/10.18485/meattech.2023.64.2.52
Keywords: modified atmosphere, beef round primal cuts, microbiological status, gas mixture

Abstract

The paper presents the results of testing the influence of different gas mixtures on the shelf life of different beef round primal cuts. A total of five gas mixtures were used, and the change in microbiological status (total number of bacteria, Escherichia coli, Salmonella spp., Listeria monocytogenes, Proteus spp., sulphite-reducing clostridia), change in pH and sensory characteristics of the meat were monitored. The results of this study showed that beef packaged in a gas mixture consisting of 70% O2 and 30% CO2 was the most acceptable in terms of sensory characteristics and microbiological status.

Published
2023-11-01
How to Cite
Milijašević, M., Babić-Milijašević, J., Nastasijević, I., & Vesković-Moračanin, S. (2023). The influence of different gas mixtures on the shelf life of fresh beef. Scientific Journal "Meat Technology", 64(2), 281-284. https://doi.org/10.18485/meattech.2023.64.2.52
Issue
Vol 64 No 2 (2023): Meat Technology - Special Isssue
Section
Original scientific paper