title: Shelf life of fresh sausages stored under modified atmospheres.
abstract: The aim of this study was to investigate differences in modified atmosphere packaging (MAP) for the improvement of the shelf life of fresh meat products. Three different conditions for preserving fresh sausages were tested: MAP1 (20% CO2, 70% O2, and 10% N2), MAP2 (40% CO2 and 60% O2), and MAP3 (40% CO2, 30% O2, and 30% N2). Samples from the MAP2 group had fewer spoilage bacteria, stable red color (no change of a* value), and good physical attributes (high water-holding capacity, little loss from cooking, and low shear force needed for cutting) compared with samples from other treatment groups. Thus, high concentrations of CO2 (40%) and O2 (60%) resulted in a longer shelf life for fresh sausages.
authors.affiliation: Dipartimento di Scienze e Tecnologie Agro-alimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, Campobasso, Italy.
authors.forename: P
authors.initials: P
authors.lastname: Tremonte
authors.forename: E
authors.initials: E
authors.lastname: Sorrentino
authors.forename: M
authors.initials: M
authors.lastname: Succi
authors.forename: A
authors.initials: A
authors.lastname: Reale
authors.forename: G
authors.initials: G
authors.lastname: Maiorano
authors.forename: R
authors.initials: R
authors.lastname: Coppola
mesh_terms: D000332:Aerobiosis; D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D002245:Carbon Dioxide / Q000378:metabolism; D003257:Consumer Product Safety; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D008461:Meat Products / Q000382:microbiology* / Q000592:standards*; D010100:Oxygen / Q000378:metabolism; D013552:Swine; D013649:Taste; D013997:Time Factors; D014618:Vacuum
chemical_list: D002245:Carbon Dioxide; D010100:Oxygen