EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON TURKEY MEAT QUALITY: TURKEY MEAT PHYSICO-CHEMICAL QUALITY ON STORAGE - Softcover

RAMASAMY, RAJKUMAR

Softcover

ISBN 10: 6208224004 ISBN 13: 9786208224004

Publisher: LAP LAMBERT Academic Publishing, 2024

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.

Edition details

• Publisher: LAP LAMBERT Academic Publishing
• Publication date: 2024
• Language: English
• ISBN 10: 6208224004
• ISBN 13: 9786208224004
• Binding: Paperback
• Number of pages: 72