The effects of packaging methodologies and storage period on some physicochemical and microbiological properties of beef.
Yazarlar (1)
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 11-2013 |
| Cilt / Sayı / Sayfa | 30 / 2 / 62–70 | DOI | 10.5555/20133403609 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20133403609 | ||
| UAK Araştırma Alanları |
Gıda Mikrobiyolojisi
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| Özet |
| In this study it was aimed to determine physicochemical and microbiological evolutions of non-packaged (K), cling film covered (ST) and vacuum packaged (VA) beef samples stored at 4°C during 7 days. In order to determine the physicochemical evolutions, pH, titratable acidity (TA), color measurements (L*a*b*) and water activity (aw) analyses were applied to the samples at the beginning and at the 1st, 4th and 7th days of the storage. Total mesophilic aerobic bacteria (TMAB) count and Salmonella and Escherichia coli O157 detection tests were applied to the samples to detect the microbiological evolutions at the same sampling periods. Although, there is no significant increase in the pH values of the VA group during refrigeration (p>0.05), the increase in the pH values of the both ST and K groups were statistically significant (p<0.05). While the TA values of the K group were increased during storage, TA values of … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 2 |