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Journals / Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi / 2013 / Cilt: 30 - Sayı: 2

The Effects of Packaging Methodologies and Storage Period on Some Physicochemical and Microbiological Properties of Beef Meat

Dana Etinin Bazı Fizikokimyasal ve Mikrobiyolojik Özellikleri Üzerine Farklı Ambalajlama Yöntemleri ve Depolama Süresinin Etkisi

ÜMRAN ÇİÇEK
ŞENİZ KARABIYIKLI
Duygu ÇABUK
Berna İYİEKMEKÇİ
Hoşgeldi KURBANDURDİYEV
Hande CEVAHİROĞLU
Pages
62–70
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Although, there is no significant increase in the pH values of the VA group during refrigeration (p>0.05), the increase in the pH values of the both ST and K groups were statistically significant (p

📌 3 Key Takeaways

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Objective & Hypothesis:In this study it was aimed to determine physicochemical and microbiological evolutions of non-packaged (K), cling film covered (ST) and vacuum packaged (VA) beef samples stored at 4oC during 7 days.
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Key Findings & Data:In order to determine the physicochemical evolutions, pH, titratable acidity (TA), color measurements (L*a*b*) and water activity (aw) analyses were applied to the samples taken at the beginning and at the 1st, 4th and 7th days of the storage.
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Conclusion & Impact:Although, there is no significant increase in the pH values of the VA group during refrigeration (p>0.05), the increase in the pH values of the both ST and K groups were statistically significant (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Dana eti · vakum paketleme · renk

Abstract

In this study it was aimed to determine physicochemical and microbiological evolutions of non-packaged (K), cling film covered (ST) and vacuum packaged (VA) beef samples stored at 4oC during 7 days. In order to determine the physicochemical evolutions, pH, titratable acidity (TA), color measurements (L*a*b*) and water activity (aw) analyses were applied to the samples taken at the beginning and at the 1st, 4th and 7th days of the storage. Total mesophilic aerobic bacteria (TMAB) count and Salmonella and Escherichia coli O157 detection tests were applied to the samples to detect the microbiological evolutions at the same sampling periods. Although, there is no significant increase in the pH values of the VA group during refrigeration (p>0.05), the increase in the pH values of the both ST and K groups were statistically significant (p

Özet

Bu çalışma ile +4 oC’de 7 gün süre ile depolanan açık tabak (K), streç film ile sarılı tabak (ST) ve vakum ambalajlanmış (VA) dana etlerinin bazı fizikokimyasal ve mikrobiyolojik özelliklerindeki değişimlerin belirlenmesi amaçlanmıştır. Fizikokimyasal özelliklerdeki değişimleri belirmek amacıyla depolamanın 0., 1., 4. ve 7. günlerinde alınan örneklerde pH, titrasyon asitliği (TA), renk (L*a*b*) ve su aktivitesi (aw) değerleri ölçülmüştür. Mikrobiyolojik özelliklerindeki değişimleri belirlemek amacıyla ise aynı örnekleme aşamalarında toplam aerobik mezofilik bakteri (TMAB) sayımı ve Salmonella ve Escherichia coli O157 analizleri yapılmıştır. Depolama süresince VA grubunun pH değerinde önemli bir artış gözlenmemesine karşın (p>0,05), ST ve K grubunun pH değerlerindeki artış istatistiki olarak önemli bulunmuştur (p

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Cite This Article

ÇİÇEK, Ü., KARABIYIKLI, Ş., ÇABUK, D., İYİEKMEKÇİ, B., KURBANDURDİYEV, H., CEVAHİROĞLU, H. (2013). The Effects of Packaging Methodologies and Storage Period on Some Physicochemical and Microbiological Properties of Beef Meat. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 30 - Sayı: 2, 62–70. https://ajindex.com/articles/214208

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