Invloed van MAP op chemische en sensorische wijzigingen in rundvlees

Researchers at the Institute for Development of Water Resources in Serbia investigated the influence of modified atmosphere packaging on chemical and sensory changes of beef. In the experiment one portion of beef tenderloin was packed in a modified atmosphere, while another portion remained unwrapped. The meat was stored at temperatures below 4 degrees Celsius. The results obtained indicate that the prolonged shelf life for beef tenderloin packed in a modified atmosphere was achieved. For unpackaged samples shelf life was 5 - 7days, while for samples packaged in modified atmosphere it was 12 - 15 days. An article about the research was published in the Journal of Hygienic Engineering and Design.
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