Impact of Packaging in Modiffied Atmosphere of Sustainability of Minced Meat Products

1 University “Goce Delcev”, Faculty of Agriculture, Department for Food technology and Processing of Animal Products, 2000 Stip, Macedonia
2 University of Food Technology, Faculty of Technology, Department of Meat and Fish, 4002 Plovdiv, Bulgaria
3 University “Goce Delcev”, Facultu of Tourism and Busines Logistics, 2000 Stip, Macedonia


KUZELOV, A., K. VASILEV, D. NASEVA, N. TASKOV and S. DUSICA, 2015. Impact of packaging in modified atmosphere of sustainability of minced meet products. Bulg. J. Agric. Sci., 21: 1172–1176

This paperwork present the results of examining the sustainability of burgers and kebabs packed in modified atmosphere with composition of gases 65% О2 and 35% СО2. The examined samples were stored for 8 days in controlled conditions at a temperature of +4°С. The microbiological examinations included a total number of bacteria, presence of Enterobacteriaceae, Escherichia coli, Salmonella, lactic acid bacteria. The samples were microbiologically tested first, third, fifth and eighth day. The sensor features of kebabs and burgers were analyzed by means of descriptive test (colour and odour when fresh and consistency and taste after the backing). рН was checked every day, and the acidic and peroxide number were checked on the fourth and the eighth day. On the basis of the obtained results of the testing, we found that kebabs and burgers packed in modified atmosphere with 65% О2 and 35% СО22 were sustainable for six days.

Key words: kebabs, burgers, modified atmosphere

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