SELECTED QUALITY ATTRIBUTES OF PROCESSED MEAT PRODUCTS STORED IN MODIFIED ATMOSPHERE
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):41–45
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ABSTRACT
The experimental materials comprised two kinds of cooked sausages, i.e. coarsely-ground ham sausage and finely-ground sausage. The sausages were packed in modified atmosphere with the following composition: vacuum; 50% N2, 50% CO2; 80% N2, 20% CO2; 20% N2, 80% CO2. The samples were stored at about 4°C for 15 days. Measurements were made in three-day intervals (day 0, 3, 6, 9, 12, 15). Changes in the pH and colour of meat products were monitored during packaging. The colour attributes L*, a*, b* were determined in the CIE system, and the colour stability coefficient ΔE* was calculated. It was found that storage in modified atmosphere with a higher concentration of carbon dioxide caused a considerable decrease in pH. The type of modified atmosphere packaging had no significant effect on changes in the colour parameters L*, a*, b* in meat products. Slight changes in colour attributes observed at the end of storage were most probably caused by chemical changes. There was a correlation between the colour of processed meats and pH values.
ISSN:1230-0322