Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat

Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat

Objective In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere (80% O2+20% CO2) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated. Methods After minced meat preparation, samples were packaged under VP and H...

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Bibliographic Details
Main Authors: Rahimeh Jaberi, Güzin Kaban, Mükerrem Kaya
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2019-03-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
Minced Water Buffalo Meat
Vacuum
HiOx-MAP
Color
Online Access:http://www.ajas.info/upload/pdf/ajas-18-0391.pdf

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