The impact of the combination of citrates and acetates on the shelf-life of beef packaged in a modified atmosphere

Fresh ground beef from the thigh area (Musculus Semimembranosus) was treated with the Bombal Fresh additive (containing a combination of citrates and acetates), with the ratio of 5g per 1kg of meat. After being treated the meat was vacuumed in a modified atmosphere with a combination of the О2 and СО2 gases with a ratio of 80:20% and was stored at a temperature of +2°C and +6°C for 8 days. Samples were taken and analyzed on the 1st, 3rd and 7th day. At the same time control tests were performed on fresh ground beef from the thigh area (Musculus Semimembranosus) that hadn’t been treated with Bombal Fresh. The results have demonstrated that the samples that were treated with Bombal Fresh and stored at a temperature of +2°C had a lower bacterial count than the samples stored at a temperature of +6°C and the control samples. The samples treated with Bombal Fresh and stored at a temperature of +2°C received higher organoleptic marks than the samples that were stored at +6°C and the control samples. For all the different sensory properties that were tested (color, discoloration and the intensity of foreign scents) the samples treated with Bombal Fresh and stored at a temperature of +2°C received higher marks than the samples that were stored at +6°C and the control samples