- Tytuł:
- Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere
- Autorzy:
-
Daszkiewicz, T.
Kondratowicz, J.
Koba-Kowalczyk, M. - Powiązania:
- https://bibliotekanauki.pl/articles/30486.pdf
- Data publikacji:
- 2011
- Wydawca:
- Polska Akademia Nauk. Czytelnia Czasopism PAN
- Opis:
- This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2℃) under vacuum and modified atmosphere (MA) conditions (40% CO₂/60% N₂ and 60% CO₂/40% N₂). After 21 days of storage, meat packaged in a MA with 40% CO₂ had higher (P ≤ 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO₂. The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO₂ were increasing for the first 7 days of storage, and then they decreased (P ≤ 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P ≤ 0.05) cooking loss. During meat storage, a significant increase (P ≤ 0.05) in total microbial counts and psychrotrophic bacteria was observed.
- Źródło:
-
Polish Journal of Veterinary Sciences; 2011, 14, 3
1505-1773 - Pojawia się w:
- Polish Journal of Veterinary Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł