Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere

JASNA DJORDJEVIĆ, University of Belgrade, Department of Food Hygiene and Technology, Belgrade, Serbia, MARIJA BOŠKOVIĆ, IVANA BRANKOVIĆ LAZIĆ, VESNA DJORDJEVIĆ, TATJANA BALTIĆ, MILICA LAUDANOVIĆ, MILAN BALTIĆ
2019 Romanian Biotechnological Letters  
Changes of spoilage-related microbiota of pork and beef minced meat during 12 days at 3°C under vacuum (VP) and modified atmosphere (MAP) with initial headspace containing 20%O2/50%CO2/30%N2-MAP1 and 20%O2/30%CO2/50%N2-MAP2 were studied. Samples were analysed for total viable count (TVC), Enterobacteriaceae count and lactic acid bacteria (LAB) count. TVC and LAB count increased during storage, with significantly (P<0.01) higher TVC in VP (except 9 th and 6 th day for TVC and LAB count,
more » ... ely), while Enterobacteriaceae count decreased with significantly lower value (P<0.01 and P<0.05) in MAP1, compared to VP. MAP samples were more acceptable in terms of color and odor than VP.
doi:10.25083/rbl/24.4/658.668 fatcat:v5mrutagnjhmvi4odzt73n37me