Chemical, Microbiological and Sensory Changes of Musculus Semimembranosus of Pork Stored at Diferent Temperatures
AbstractThe paper includes changes that occur in vacuum packed pieces ofpork meat (Musculus semimembranosus) obtained by removing the haunch,vacuum packed and kept in a chamber at different temperature conditions of4ºC. and 6ºC. The changes that occur during storage were examined during thesecond, the third, and the fifth day after production. It was found that duringthe storage of meat cuts, there were significant changes in reduction of watercontent, while protein, fat and mineral substances were increased. The totalnumber of bacteria in meat cuts during storage was increased in those whowere kept at a temperature of 6ºC. During storage of meat cuts after the fifthday from production, the best sensory characteristics of meat had the meat cutsstored at 4ºC.
Antoniewski N, Barringer A, Knipe L, Zerby N, (2007); Effect of a gelatin coating on the shelf life of fresh meat.Journal of Food Science, 72 (6), E 382–E387 ( Usa).
Aleksandrova, NY Gorinov, P Marinova,( 1999): Post mortem properties of meat from calves calves of different breeds. Resear . Linst. Animal Sci., Kostinbrod Bulgarija( Bg.).
AOAC (1990): Official Methods of Analysis of the Ascot Anal. Chemists pp. 1-2, 7.Wasing ton D.C ( Usa).
Bell, R G & Garout AM, (1994): The Effective product life of vacuum packaget beef imported Into Saudi Arabia bu Sea as assessed by chemical, microbiological and organoleptic criteria. Meat Science 36(3):381-386 (Usa)
Dragoev S. (2004): Development of technology in the industry for meat and fish 259 – 263pp. Academic Edition UFT Plovdiv R. Bulgaria ( Bg).
Djinleski B, (1985): Meat and meat products, University Kiril and Metodius Skoрje 670 pp. Macedonia.
Phillips C, (1996): Modified atmosphere packaging and its effects on the microbiological quality and safety of produce. International Journal of Food Science and Technology 31, 463−479 ( Uk)
Phillips L, Faustman C, Lynch P, Govoni E, Hoagland A, Zinn A, (2001): Effect of dietaru a tocopherol supplementation on color and lipid stability in pork.Meat Science, 58 389 – 393, Usa.
Mc Millin W, Huang, Y, Ho P, Smith S, (1999): Quality and shelf - life of meat in caase - readymodified atmosphere packaging .In Y. L. Xiong, F. Shahidi, & C. THo (Eds.),Quality attriibutes in muscle foods (pp. 73–93). New York ACS Symposium Series, Publishing Corporation (Usa)
Pozarskaja L. S. M. B, Kogan VP, Randina EM, Freidnman, (1964): Physical chemical and microbiological control in meat industry. Food technology, Moskva, pp.45-64 ) Ru)
Petrović Z., Nastasijević, I., Dragica Karan, Velebit, B. (2009): The Shelf life and microbial levels of chilled red meat primal cuts packed in Vacuum thermoshrinkable pouches with 7 and 9 layers pp. 40-42 Book Abstracts Intwernational 55th Meat Industry ConferenceMeat and Meat Products – Safety, Quality and new technologies 15th-17th June 2009 (Sr.).
Robertson G, (1993): Food packaging principles and practice. New York: Marcel Dekker pp. 431–469 Usa) Statistica vol. 6 Stat Soft Exel Program 1997-2003
Stamenkovic T. (2007):.Effect of Vacuum Packaging on Sensory andl Bacteriological Changes of Meat Products in Trade 84-87. International 54th Meat Industry Conference Curent trends in meat production and processing Vrnjacka banja 18-20 June 2007. (Sr).
Wochs, (1961): Oil und Fette. Analyse Nahrungsffete verlag A. W. Hayne Erban,pp.58 - 104( Ge).