Measurement of the Residual Gases O2 and CO2 in Meat Products Packed in Modified Atmosphere

Authors

  • Jozef Čapla Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Zajác Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozer Čurlej Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubomí­r Lopašovský Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Vladimí­r Vietoris Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of storing and processing plant products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia

DOI:

https://doi.org/10.5219/261

Keywords:

meat products, modified atmosphere

Abstract

Nowadays, consumers have increased demand for quality and food safety and also rising demand for natural foods without chemical additives. There are many ways to presserve freshness of these products, one of them is modified atmosphere packaging, which can mean elimination and/or replacement surrounding the product before closing it in package with a mixture of gases other than the original ambient air atmosphere. for replacement of atmosphere are generally used three types of gases such as carbon dioxide, oxygen and nitrogen. this type of packaging is often used for meat and meat products, which belongs to foods that are under normal conditions perishable and for increasing the shelf life of meat products are also used various other preservation methods or their combinations. Packaging of meat and meat products in modified atmosphere is usually made with a high content of carbon dioxide, which has good bacteriostatic and fungistatic effect and is also an effective mean for increasing the shelf life of packaged products during storage and sale.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Brosche, J. 2005. Sledovanie kvality výrobkov balených do ochrannej atmosféry. Bezpečnosť a kontrola potravín - Zborník prác z medzinárodnej vedeckej konferencie. SPU : Nitra, p. 17-22, ISBN 80-8069-503-2.

Esmer, O. K., Irkin, R., Degirmencioglu, N., Degirmencioglu, A. 2010. The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat. Meat Science, vol. 88, no. 2011, p. 221-226. https://doi.org/10.1016/j.meatsci.2010.12.021 PMiD:21269781 DOI: https://doi.org/10.1016/j.meatsci.2010.12.021

Esturk, O., Ayhan, Z. 2009. Effect of modified atmosphere packaging and storage time on physical and sensory properties of sliced salami. Journal of Food Processing and Preservation, vol. 33, no. 1, p. 114-125. https://doi.org/10.1111/j.1745-4549.2008.00317.x DOI: https://doi.org/10.1111/j.1745-4549.2008.00317.x

Garcia-Esteban, M., Ansorena, D., Astiasaran, I. 2004. Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: Effects on color, texture and microbiological quality. Meat Sci. vol. 67, no.1, p. 57-63. https://doi.org/10.1016/j.meatsci.2003.09.005 PMid:22061116 DOI: https://doi.org/10.1016/j.meatsci.2003.09.005

Koutsoumanis, K. A., Stamatiou, A. P., Skandamis, P., Nychas, G. J. E. 2006. Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions. Applied and Environmental Microbiology. vol. 72, no.1, p. 124-134. https://doi.org/10.1128/AEM.72.1.124-134.2006 PMid:16391034 DOI: https://doi.org/10.1128/AEM.72.1.124-134.2006

Mullan, M., Mcdowell, D. 2011. Modified Atmosphere Packaging, In Food and Beverage Packaging Technology, Second Edition. Wiley-Blackwell : Oxford, UK, p. 44, ISBN 978-1-4051-8910-1. https://doi.org/10.1002/9781444392180.ch10 DOI: https://doi.org/10.1002/9781444392180.ch10

Nollet, L. M. L., Toldrá, F. 2006. Modified atmophere packaging. Advanced Technologies for Meat Processing, p. 424, ISBN 157444587.

Robertson, G. L. 2005. Food Packaging - Principle and Practice. Taylor and Francis Ltd, p. 313-331. PMid:16482707 DOI: https://doi.org/10.1201/9781420056150

Rubio, B., Martinez, B., Gonzalez-Fernandez, C., Garciacachan, M. D., Rovira, J., Jaime, I. 2006. Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality. Meat Sci. vol.74, no.4, p. 710-717. https://doi.org/10.1016/j.meatsci.2006.06.002 DOI: https://doi.org/10.1016/j.meatsci.2006.06.002

Szemes, V., Kováč, M., Šinková, T. 2004. Označovanie prídavných látok v potravinách. Vyznáme sa v E-čkach. 1. vyd. Bratislava: PROMP, p. 40-63. ISBN 80-968366-8-4.

Švejnoha, J. 2009. Balím, balíš, balíme. Potravinářská revue, no. 6., p. 26 .

Downloads

Published

2013-07-09

How to Cite

Čapla, J. ., Zajác, P. ., Čurlej, J. ., Lopašovský, Ľubomí­r ., & Vietoris, V. . (2013). Measurement of the Residual Gases O2 and CO2 in Meat Products Packed in Modified Atmosphere. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 49–52. https://doi.org/10.5219/261

Most read articles by the same author(s)

1 2 3 4 5 6 7 > >> 

Similar Articles

1 2 3 > >> 

You may also start an advanced similarity search for this article.