Preliminary communication
Research on sustainability of fresh turkey meat packed in modified atmosphere
Mario Bratulić
; Puris d.d. Pazin, Croatia;
mr. Nenad Cukon,
; The Ministry of Agriculture, Fishing and Rural Development of the Republic of Croatia, Veterinary Directorate
Lidija Kozačinski
; University of Zagreb, Faculty of Veterinary Medicine, Department of Hygiene, Technology and Food Safety, Heinzelova 55, Zagreb
Milena Ćustić, ing.
Silvija Hafner, dipl.ing.
Abstract
For the needs of our research on sustainability of turkey meat packed in modified atmosphere, samples of fresh turkey meat were researched
and they were: turkey fillet, steak, thigh, ground leg and turkey fillet treated with mixture of additives. The meat was packed
in controlled conditions by using BIOGON OC 30 mixture with 70% O2 : 30% CO2 gas ratio. Meat samples were stored at temperatures
from 4°C to 6°C. Microbiological and sensory research on packed meat was performed on the 1st, 4th, 8th and 12th day, and the research
on turkey fillet treated with mixture of additives based on acetate, citrate and antioxidant (E 262, E331, E500, E301) on the 15th
day as well. The results have shown that the meat packed in MAP with 70% oxygen share under optimal conditions can be kept safe
for human nutrition in recommended shelf life of 8 days, in which meat samples are still within the allowed limits of parameters for
evaluation of their safety. The recommended shelf life for turkey meat treated with mixture of additives based on acetate, citrate and
antioxidant is up to 12 days.
Keywords
fresh turkey meat; packaging; modified atmosphere
Hrčak ID:
89896
URI
Publication date:
15.6.2012.
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