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Shelf-life and sensory properties of turkey meat in modified atmosphere packaging

Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova

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Authors
Živković, Dušan
Perunović, Marija
Radulović, Zorica
Jovanović, Marijana
Article (Published version)
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Abstract
In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component mixture were used. In the first part of the experiment, only gas mixture was used, and in the second part, meat was marinated and packed in MAP. Dynamics of total plate count for all the examined variants was basically similar, but there can be noticed less intensive growth of microflora in samples packed in atmosphere with greater share of CO2, as well as positive influence of Na-lactate. Positive influence of the increased share of O2 on color, and CO2 on flavor of meat packed in the mentioned two-component gas mixture was evident.
U radu su prikazani efekti pakovanja ćurećeg mesa u modifikovanu atmosferu na održivost i senzorna svojstva mesa (boju, miris i pojavu iscedka). Korišćene su kombinacije tri gasa: O2, CO2 i N2, u dvokomponentnim smešama. U prvom delu ogleda korišćene su samo gasne smeše, a u drugom je meso marinirano i pakovano u atmosferu zaštitnih gasova. Dinamika ukupnog broja mikroorganizama za sve ispitivane varijante uzoraka je u osnovi slična, ali se može primetiti manje intenzivan rast mikroflore u uzorcima pakovanim u atmosferu sa većim udelom CO2, kao i pozitivan uticaj Na-laktata. Evidentan je pozitivan uticaj povećanog udela O2 na boju, a CO2 na miris mesa upakovanog u navedene dvokomponentne smeše gasova.
Keywords:
meat / packaging / modified atmosphere / shelf-life / sensory properties / meso / pakovanje / modifikovana atmosfera / održivost / senzorna svojstva
Source:
Tehnologija mesa, 2006, 47, 5-6, 204-207
Publisher:
  • Institut za higijenu i tehnologiju mesa, Beograd

ISSN: 0494-9846

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_agrospace_1188
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/1188
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet
TY  - JOUR
AU  - Živković, Dušan
AU  - Perunović, Marija
AU  - Radulović, Zorica
AU  - Jovanović, Marijana
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1188
AB  - In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component mixture were used. In the first part of the experiment, only gas mixture was used, and in the second part, meat was marinated and packed in MAP. Dynamics of total plate count for all the examined variants was basically similar, but there can be noticed less intensive growth of microflora in samples packed in atmosphere with greater share of CO2, as well as positive influence of Na-lactate. Positive influence of the increased share of O2 on color, and CO2 on flavor of meat packed in the mentioned two-component gas mixture was evident.
AB  - U radu su prikazani efekti pakovanja ćurećeg mesa u modifikovanu atmosferu na održivost i senzorna svojstva mesa (boju, miris i pojavu iscedka). Korišćene su kombinacije tri gasa: O2, CO2 i N2, u dvokomponentnim smešama. U prvom delu ogleda korišćene su samo gasne smeše, a u drugom je meso marinirano i pakovano u atmosferu zaštitnih gasova. Dinamika ukupnog broja mikroorganizama za sve ispitivane varijante uzoraka je u osnovi slična, ali se može primetiti manje intenzivan rast mikroflore u uzorcima pakovanim u atmosferu sa većim udelom CO2, kao i pozitivan uticaj Na-laktata. Evidentan je pozitivan uticaj povećanog udela O2 na boju, a CO2 na miris mesa upakovanog u navedene dvokomponentne smeše gasova.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Shelf-life and sensory properties of turkey meat in modified atmosphere packaging
T1  - Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova
EP  - 207
IS  - 5-6
SP  - 204
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1188
ER  - 
@article{
author = "Živković, Dušan and Perunović, Marija and Radulović, Zorica and Jovanović, Marijana",
year = "2006",
abstract = "In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component mixture were used. In the first part of the experiment, only gas mixture was used, and in the second part, meat was marinated and packed in MAP. Dynamics of total plate count for all the examined variants was basically similar, but there can be noticed less intensive growth of microflora in samples packed in atmosphere with greater share of CO2, as well as positive influence of Na-lactate. Positive influence of the increased share of O2 on color, and CO2 on flavor of meat packed in the mentioned two-component gas mixture was evident., U radu su prikazani efekti pakovanja ćurećeg mesa u modifikovanu atmosferu na održivost i senzorna svojstva mesa (boju, miris i pojavu iscedka). Korišćene su kombinacije tri gasa: O2, CO2 i N2, u dvokomponentnim smešama. U prvom delu ogleda korišćene su samo gasne smeše, a u drugom je meso marinirano i pakovano u atmosferu zaštitnih gasova. Dinamika ukupnog broja mikroorganizama za sve ispitivane varijante uzoraka je u osnovi slična, ali se može primetiti manje intenzivan rast mikroflore u uzorcima pakovanim u atmosferu sa većim udelom CO2, kao i pozitivan uticaj Na-laktata. Evidentan je pozitivan uticaj povećanog udela O2 na boju, a CO2 na miris mesa upakovanog u navedene dvokomponentne smeše gasova.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Shelf-life and sensory properties of turkey meat in modified atmosphere packaging, Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova",
pages = "207-204",
number = "5-6",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1188"
}
Živković, D., Perunović, M., Radulović, Z.,& Jovanović, M.. (2006). Shelf-life and sensory properties of turkey meat in modified atmosphere packaging. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 47(5-6), 204-207.
https://hdl.handle.net/21.15107/rcub_agrospace_1188
Živković D, Perunović M, Radulović Z, Jovanović M. Shelf-life and sensory properties of turkey meat in modified atmosphere packaging. in Tehnologija mesa. 2006;47(5-6):204-207.
https://hdl.handle.net/21.15107/rcub_agrospace_1188 .
Živković, Dušan, Perunović, Marija, Radulović, Zorica, Jovanović, Marijana, "Shelf-life and sensory properties of turkey meat in modified atmosphere packaging" in Tehnologija mesa, 47, no. 5-6 (2006):204-207,
https://hdl.handle.net/21.15107/rcub_agrospace_1188 .

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