Journal of Food Science and Technology

, Volume 51, Issue 9, pp 1982–1989

Quality of meat products packaged and stored under vacuum and modified atmosphere conditions

Original Article

DOI: 10.1007/s13197-012-0682-3

Cite this article as:
Stasiewicz, M., Lipiński, K. & Cierach, M. J Food Sci Technol (2014) 51: 1982. doi:10.1007/s13197-012-0682-3


The experimental materials comprised cooked coarsely-ground and finely-ground sausages. The sausages were packaged in vacuum (V) and in modified atmospheres with the following composition: 20 % CO2, 80 % N2 (A1); 50 % CO2, 50 % N2 (A2); 80 % CO2, 20 % N2 (A3). The samples were stored at around 4 °C for 15 days. The measurements were repeated 8 times: at the completion of the production process and at 3-day intervals (day 0, 3, 6, 9, 12, 15) during storage. Drip loss changes in the package were analyzed during storage. Meat products were subjected to a sensory evaluation. The obtained results show that changes in the quality of meat products packaged under modified atmosphere are significantly influenced by the composition of the applied atmosphere. A wider range of quality changes were noted in vacuum-packaged products. Changes in the quality of modified atmosphere packaged products were less significant.


Meat products Modified atmosphere Packaging Drip loss Organoleptic evaluation 

Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  1. 1.Department of Animal Nutrition and Feed ScienceUniversity of Warmia and Mazury in OlsztynOlsztyn-KortowoPoland
  2. 2.University of Warmia and Mazury in OlsztynOlsztyn-KortowoPoland

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