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

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.