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

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Abstract

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.

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Authors and Affiliations

  1. Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-718, Olsztyn-Kortowo, Poland

    M. Stasiewicz & K. Lipiński

  2. University of Warmia and Mazury in Olsztyn, Plac. Cieszyński 1, 10-718, Olsztyn-Kortowo, Poland

    M. Cierach

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  1. M. Stasiewicz
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  2. K. Lipiński
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  3. M. Cierach
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Correspondence to M. Stasiewicz.

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Stasiewicz, M., Lipiński, K. & Cierach, M. Quality of meat products packaged and stored under vacuum and modified atmosphere conditions. J Food Sci Technol 51, 1982–1989 (2014). https://doi.org/10.1007/s13197-012-0682-3

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  • DOI: https://doi.org/10.1007/s13197-012-0682-3

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