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EnglishThe effects of modified atmosphere (60% O2, 30% CO2, 10% N2) were compared with respect to the main microbial parameters and to some fundamental physiochemical characteristics (pH and colour) of beef steaks packaged under vacuum stored at 4°C. In modified atmosphere, total mesophilic and psicotrophic bacterial cont and other bacterial rates (Pseudomonaceae, Brochotrix thermosphacta, Enterobacteroaceae) grew statistically at 14° day. In beef steks processed with vacuum packaging the anaerobic psicotrophic bacterial count grew statistically significantly at 14° day. Beef under modifoed atmosphere showed higher yellowness (b*) and Hue (H*) than beef under vacuum.
| Titolo: | Shelf-life di carne bovina confezionata sottovuoto e in atmosfera protettiva: indagine preliminare |
| Autori interni: | |
| Anno del prodotto: | 2005 |
| Abstract: | The effects of modified atmosphere (60% O2, 30% CO2, 10% N2) were compared with respect to the main microbial parameters and to some fundamental physiochemical characteristics (pH and colour) of beef steaks packaged under vacuum stored at 4°C. In modified atmosphere, total mesophilic and psicotrophic bacterial cont and other bacterial rates (Pseudomonaceae, Brochotrix thermosphacta, Enterobacteroaceae) grew statistically at 14° day. In beef steks processed with vacuum packaging the anaerobic psicotrophic bacterial count grew statistically significantly at 14° day. Beef under modifoed atmosphere showed higher yellowness (b*) and Hue (H*) than beef under vacuum. |
| Handle: | http://hdl.handle.net/11568/201575 |
| Appare nelle tipologie: | 4.1 Contributo in Atti di convegno |
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