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Microbiological and physicochemical changes in minced meats under carbon dioxide, nitrogen or air at 3°C
Author(s) -
NYCHAS G. J.,
ARKOUDELOS J. S.
Publication year - 1990
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1990.tb01096.x
Subject(s) - carbon dioxide , chemistry , food science , nitrogen , lactic acid , acetic acid , modified atmosphere , bacteria , shelf life , biochemistry , biology , organic chemistry , genetics
Summary Microbiological changes were studied in minced beef and minced dark, firm, dry (DFD) pork stored under different atmospheres (100% in carbon dioxide, nitrogen or air) at 3°C. The storage life (time for 100‐fold increase in TVC) of samples flushed with carbon dioxide was increased by c . 3–4 days. Pseudomonads were the dominant organisms in samples stored in air, and lactic acid bacteria and Brochothrix thermosphacta in those stored under carbon dioxide. There was an alkaline drift in all samples, but at different rates (air > nitrogen > carbon dioxide). The rate of glucose assimilation in normal and DFD beef was slower in the samples stored under carbon dioxide than those under nitrogen or air. Lactate, gluconate, acetic acid, ethanol and diacetyl occurred in normal and DFD beef regardless of the storage atmospheres.