Microbiological and Chemical Quality of Minced Meat Packaged in Modified Atmosphere at +1-2°C.

The aim of the work was to determine the shelf-life and the microbiological quality of minced meat packaged in modified atmosphere (MAP, 20% O2, 5% CO2, 75% N2). Changes in the microflora and in the chemical characteristics were monitored for a total period of 10 days. Different samples of minced pork meat and of minced mixed pork and beef meat (50% w/w) were packaged and stored at +1-2ÆC. The results demonstrated that the minced meat samples studied had a 6 days shelf-life; the microbiological quality, the pH value and the total volatile nitrogen (TVN) were acceptable. After the sixth day, both minced meats started to brown, becoming unacceptable by the consumers.