Researching the effects of different packaging methods on the quality characteristics of raw meat

In this research, the effects of different packaging methods and storage time on the quality of sliced raw red meat were investigated. Sliced raw beef packaged with air (control), MAP1 (%60 O2+ %40 CO2), MAP2 (%60 O2+ %20 CO2+%20 N2) and vacuum. The packaged samples were stored at 4 C for 35 days. During storage period physical, chemical, microbiological, sensory (color) attributes of the samples on the days 1., 5., 10., 15., 20., 25., 30. ve 35. were investigated.Vacuum packaging, decreased the weigh loss increases during the storage period. On the other hand it is observed that according to sensory evaluation the most usefull sample was vacuum packaged ones.The TBA values which indicate the lipid oxidation of all samples were increased. In the view of lipid oxidation, the vacuum packaged samples will have the longest shelf life. When the microbiologycal criteria, which Turkish Food Codex determined was considered, total aerobic mezophilic bacteria count of control samples for 20 days of storage was under limit values . Total aerobic mezophilic bacteria count of control samples increased 4.86 logaritmic values for the storage period. When microbiological quality was considered, ıt was found that MAP2 samples were the best group which did not pass ttrough the critical values for 35 days of storage. In this study it is determined that, the dominant microorganism of control, MAP1 and MAP2 group samples were Pseudomonas and the dominant microorganism of vacuum group samples were lactobacillus.