Chilled Beef Preservation with a Combination of MAP and Natural Preservatives

doi:10.3969/j.issn.1673-1689.2017.04.003

Home > Archive>Volume 36, Issue 4, 2017 >352-356. DOI:10.3969/j.issn.1673-1689.2017.04.003

Chilled Beef Preservation with a Combination of MAP and Natural Preservatives
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                        10.3969/j.issn.1673-1689.2017.04.003
                    
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The effects of modified-atmosphere preservation and modified-atmosphere assisted with the natural preservatives on the characteristics of chilled beef including sensory evaluation，total viable counts（TVC），pH，color and TVB-N were investigated to prolong the product shelf life. The shelf life of chilled beef can be extended to 12 days under 45% O2，50% CO2 and 5% N2，and be further extended to 16 days with a combination of clove/cinnamon. The modified-atmosphere assisted with natural preservatives was confirmed to significantly prolong the shelf life of beef，indicating a promising prospect in food industry.

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CUI Yingli, ZHANG Min, LIU Zhenbin, XU Huiqun. Chilled Beef Preservation with a Combination of MAP and Natural Preservatives[J]. Journal of Food Science and Biotechnology,2017,36(4):352-356.

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