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Microflora and Color of Ground Beef in Gas Exchange Modified Atmosphere Packaging with Abusive Display Temperatures
Author(s) -
Ho C.P.,
Huang N.Y.,
McMillin K.W.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb12327.x
Subject(s) - modified atmosphere , food science , enterobacter , aeromonas , vacuum packing , pseudomonas , bacterial growth , yersinia , moraxella , pseudomonas aeruginosa , chemistry , microbiology and biotechnology , biology , bacteria , shelf life , biochemistry , escherichia coli , genetics , gene
Gas exchange modified atmosphere packaging (GEMAP) with display gas of 80% O 2 :20% CO 2 retarded microbial growth and improved color stability of ground beef patties compared with vacuum packaging (VP) followed by air‐permeable polyvinylchloride (PVC) overwrapping during 3 d of retail display. Predominant microorganisms for GEMAP were Pseudomonas, Yersinia, Aeromonas , and Enterobacter and for VP‐PVC were Pseudomonas, Brochothrix, Aeromonas, Enterobacter, Moraxella , and Lactobacillus. Lower levels of pathogens were isolated in GEMAP samples with 7 °C than 15 °C display temperature. Patties were darker (lower L *) with those with 15 °C than with 7 °C display and redder (higher a *) in GEMAP than VP‐PVC. Good manufacturing practices should be followed with MAP meat to reduce the risk of pathogenic microbial growth.