scholarly journals Bacterial and Sensory Evaluation of Meat Preservation Using High-Oxygen Modified Atmosphere Packaging

2021 ◽  
Vol 38 (2) ◽  
pp. 88-92
Author(s):  
Masahiro Hara ◽  
Chiaki Kato ◽  
Tetsuya Noichi ◽  
Atsuko Kikuchi ◽  
Junshi Umetsu ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Modified Atmosphere Packaging ◽  
High Oxygen ◽  
Modified Atmosphere ◽  
Meat Preservation

Sensory Evaluation of Ground Beef Stored in High-oxygen Modified Atmosphere Packaging

2002 ◽  
Vol 67 (9) ◽  
pp. 3493-3496 ◽  
Author(s):  
P. Jayasingh ◽  
D.P. Cornforth ◽  
C.P. Brennand ◽  
C.E. Carpenter ◽  
D.R. Whittier
Keyword(s):  
Sensory Evaluation ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
High Oxygen ◽  
Modified Atmosphere

Study on High-Oxygen Modified Atmosphere Packaging for Chilled Fresh Pork

2012 ◽  
Vol 200 ◽  
pp. 474-477
Author(s):  
Su Fen Zhao ◽  
Xin Fang Li ◽  
Xiao Yan Liu
Keyword(s):  
Lactic Acid ◽  
Oxygen Concentration ◽  
Modified Atmosphere Packaging ◽  
High Oxygen ◽  
Modified Atmosphere ◽  
Ph Changes ◽  
Period 2 ◽  
Protective Gas

Modified atmosphere packaging (MAP) is used CO2, O2, N2and other protective gas which have different effects to extend the preservation period. 2% salt and 0.3% lactic acid preservative-treated chilled fresh pork are placed controlled group, 45%, 55%, 65%, 75%, 85% of six different concentrations of oxygen with modified atmosphere packaging to test TVB-N and pH changes during storage. The results show that their fresh-keeping are followed by 75%> 65%> 55%> 85%> 45%> CK, and 75% group has the best fresh-keeping effect, and if we continued to increase the oxygen concentration, the fresh-keeping had been worse.

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