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2011 | 14 | 3 |

Tytuł artykułu

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
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.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

14

Numer

3

Opis fizyczny

p.459-466,ref.

Twórcy

  • Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, 10-719 olsztyn, Poland

Bibliografia

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Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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