R. IRKIN1, O. K. ESMER2, N. DEGIRMENCIOGLU3 and A.DEGIRMENCIOGLU1
1 Balikesir University, Susurluk College TR10600, Susurluk, Balikesir,Turkey
2 Ege University, Food Engineering Department, Bornova, Izmir, Turkey
3 Balikesir University, Bandirma College, Bandirma, Balikesir, Turkey
IRKIN, R., O. K. ESMER, N. DEGIRMENCIOGLU and A. DEGIRMENCIOGLU, 2011. Influence of packaging conditions on some microbial properties of minced beef meat at 4°C storage. Bulg. J. Agric. Sci., 17: 655-663
In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified atmospheres packaging (MAP) containing 70% CO2/30% O2 (MAP1); 50% O2/50% CO2 (MAP2); 30% CO2/70% O2 (MAP3); 50% O2/30% CO2/20% N2 (MAP4); 30% O2/ 30% CO2 /40% N2 (MAP5) on some microbiological quality of minced beef meat stored at 4 °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 MAP1 than the others, packaging with MAP5 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.