Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life

Jelena Vranešević; Suzana Vidaković Knežević; Anja Novaković; Anđela Pavlović; Snežana Škaljac; Jasna Kureljušić; Dragan Vasilev

doi:10.18485/meattech.2023.64.2.68

Jelena Vranešević Scientific Veterinary Institute Novi Sad
Suzana Vidaković Knežević Scientific Veterinary Institute Novi Sad
Anja Novaković University of Belgrade, Faculty of Veterinary Medicine
Anđela Pavlović Scientific Veterinary Institute Novi Sad
Snežana Škaljac University of Novi Sad, Faculty of Technology
Jasna Kureljušić Scientific Veterinary Institute of Serbia
Dragan Vasilev University in Belgrade - Faculty of Veterinary Medicine

DOI: https://doi.org/10.18485/meattech.2023.64.2.68

Keywords: MAP, pork, ham, sausage, kulen, pancetta

Abstract

The demand for food, such as ready to eat food which is easy to consume with as long as possible shelf life, has continuously increased due to the modernization and growth of the human population. Sliced meat products that were normally packed and placed on the market in vacuum packaging, were packed in MAP with the aim of extending the shelf life. The research objective of this study was to determine the microbiological parameters and sensory characteristics of 6 sliced meat products packaged in modified atmosphere (smoked pork loin with added water, Budim sausage, Kamendin pancetta, Smoked pork neck with added water, Kulen, Ham for pizza with added water) during the expected shelf life. This study included sensory analysis and microbiological parameters (Listeria monocytogenes, Enterobacteriaceae and total aerobic mesophilic microorganisms). All samples of sliced meat products packaged in modified atmosphere had satisfactory microbiological and sensory characteristics during the expected shelf life which ranged from 30 to 90 days.