Milan Milijašević, Branko Velebit, Lazar Turubatović, Jelena Jovanović, Jelena Babić
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The Influence of Different Gas Mixtures on the Shelf Life of Fresh Beef
The paper investigates the influence of different gas mixtures on shelf life of microconfectioned parts of beef leg. Total of five gas mixtures were used and the change of microbiological status (total viable count, E. colli, Salmonella spp, L. monocytogenes, Proteus spp, sulfitereducing Clostridiae), pH changes and sensory properties were observed. The results of the experiment showed that beef packed in gas mixture (70% O2 and 30% of CO2) was the most acceptable in terms of sensory properties and microbiological status. .
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