Modifications in quality of fresh meat after storage (shelf life)
Abstract
In this work, nisin was used on fresh beef to determine the effect on shelf life and meat quality. The inhibitory effect of the bacteriocin on Listeria seeligeri (non-pathogenic species of Listeria) was tested. The meat was sterilized, artificially sprayed with nisin (Nisaplin®, DuPont Danisco Company), L. seeligeri and a combination of both factors and stored for 0, 2, 5, 7 and 12 days vacuum-packaged at 4°C. The effects of meat treatment on physiological and chemical parameters of meat quality were also examined (pH value, cooking loss, water holding capacity, texture profile, color, crude nutrients, antioxidant capacity, lipid peroxidation).
Publikationen
Project staff
Martin Gierus
Univ.Prof. Dr.agr. Martin Gierus
martin.gierus@boku.ac.at
Tel: +43 1 47654-97601, 97602, 97603
BOKU Project Leader
01.08.2017 - 31.07.2018
BOKU partners
Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology (TTE)
role BOKU coordinator