Effects of Carbon Dioxide, Oxygen, and Their Gas Mixture on the Changes of Microflora and Quality of Ground Pork in Modified Atmosphere Packaging

Ogihara, Hirokazu; Kanie, Makoto; Yano, Nobuhiro; Haruta, Misao

doi:10.3358/shokueishi.36.252

Cited by 2 publications

(2 citation statements)

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“…For the food producer and food manufacturer the shelf-life of the product is a major consideration. MAP generally extends the shelf-life of many food products including ground pork (Ogihara et al, 1995), chicken carcasses (Sawaya et al, 1995), fresh fish (Silva et al, 1993) and smoked fish (Civera et al, 1993) but possibly not cooked, sliced ham (Boerema et al, 1993).…”

Section: Modellingmentioning

confidence: 99%

Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce

Phillips¹

1996

Int J of Food Sci Tech

302

173

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Section: Modellingmentioning

confidence: 99%

Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce

Phillips¹

1996

Int J of Food Sci Tech

302

173

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“…There are relatively many reports discussing the effects of modified atmosphere packaging hereinafter abbreviated as MAP on the shelf life of meat, particularly that of beef and pork Ogihara et al, 1993;1994;1995 . The majority of such packages utilize carbon dioxide, oxygen and their mixture to modify the type and composition of the gas inside the package Martin and Maurice, 2014 . However, there have been no reports that examine the MAP for the purpose of improving the shelf life of boxed lunches and ready-made dishes.…”

Section: Storage Test For Hamburger Steakmentioning

confidence: 99%

Effects of Modified Atmosphere Packaging, Food Life Extenders and Temperature on the Shelf Life of Ready-Made Dishes

et al. 2016

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The combined effect of several microbial control factors including gas barrier of containers, modified atmosphere packaging, food life extenders and storage temperature was discussed in order to determine the possibility for improving the shelf life for hamburger steak and deepfried chicken, representative ready-made dishes sold at convenience stores in Japan. Multiple measures including cold storage were effective in improving the shelf life of ready-made dishes. It was also suggested that storage tests for ready-made dishes should be conducted at 10 , a practical temperature, to confirm the storable period, as well as at 15 , an adequate abuse temperature, to confirm the effects of various microbial control factors. In the present study, the test group 4 nitrogen + barrier containers + pH modifier performed most favorably at both temperatures, indicating the efficacy of multiple means including "cold storage" in improving the shelf life extending the consume-by date of ready-made dishes. All strains isolated from the tested hamburger steak and deep-fried chicken were common food contaminant bacterial species.Key words Modified atmosphere packaging / Food life extender / Storage temperature / Food loss.

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Effects of Carbon Dioxide, Oxygen, and Their Gas Mixture on the Changes of Microflora and Quality of Ground Pork in Modified Atmosphere Packaging

Cited by 2 publications

References 0 publications

Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce

Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce

Effects of Modified Atmosphere Packaging, Food Life Extenders and Temperature on the Shelf Life of Ready-Made Dishes

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