INFLUENCE OF PACKAGING CONDITIONS ON SOME MICROBIAL PROPERTIES OF MINCED BEEF MEAT AT 4 degrees C STORAGE

WOS: 000299494200012In 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 0.05) for total viable counts and psychrotrophs counts