Title: EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON TURKEY MEAT QUALITY: TURKEY MEAT PHYSICO-CHEMICAL QUALITY ON STORAGE
Publisher: LAP LAMBERT Academic Publishing
Publication Date: 2024
Language: English
ISBN 10: 6208224004
ISBN 13: 9786208224004
Binding: Soft cover
Condition: New
Weight: 240 grams

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Synopsis

The effect of modified atmosphere (80 per cent oxygen + 20 percent carbon dioxide) packaging (MAP), vacuum packaging and aerobic packaging on fresh and stored turkey meat quality at 4 + 1oC was studied. The quality parameters like colour, odour, pH, water holding capacity (WHC), extract release volume (ERV), thiobarbituric acid (TBA) number and tyrosine value (TV) and microbial qualities of fresh and packaged meat samples were analysed at different storage period and discussed. The highest Munsell colour-hue, value, chroma, WHC and TBA number were discerned in samples packaged under modified atmosphere. ERV was lower in MAP samples than vacuum packaged samples. TV, drip loss, odour score, total viable count (TVC) and anaerobic counts were the lowest in samples packaged under modified atmosphere. Based on the findings turkey meat could be conveniently stored upto twenty one days under modified atmosphere packaging and under vacuum with out affecting the quality.

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