📚 Volume 32, Issue 3
📋 ID: gmQxq5g
Authors
Taro Moore, Fatou Sánchez
, Fatou Sánchez
Department of Animal Science, University of Queensland, Brisbane, Australia
Keywords
Modified Atmosphere Packaging
Camel Meat
Microbial Load
Food Quality
Meat Storage
Abstract
In this study, the effect of modified atmosphere packaging (MAP) on microbial load, chemical and sensory characteristics of camel meat was evaluated. Meat samples were packed under MAP conditions (MA1: 20% CO2 + 70% N2 + 10% O2, MA2: 30% CO2 + 70% N2, MA3: 60% CO2 + 20% N2 + 20% O2, MA4: 60% CO2 + 40% N2). MAP was effective in inhibiting the growth of total plate counts (TPC), Pseudomonas sp., and yeasts and molds. The b* values were lower in samples packed with 60% CO2 than in the other groups and increased with time, while a* values were lower in samples packed without O2 than in the other groups. In samples of group MA1, TVN values tended to be higher than those packed with 60% CO2, and significant differences (P<0.01) among the groups were found at 21 days of storage.
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📝 How to Cite
Taro Moore, Fatou Sánchez , Fatou Sánchez (2025).
"Effects of Modified Atmosphere Packaging and Storage Time on Quality and Shelf Life of Camel Meat Stored at 4 °C".
Wulfenia, 32(3).
