Effect of the modified atmosphere in the microbiological behaviour of the of beef meat

Abstract

The aim of this work was to determine the microbiological behavior of rashers of fresh the beef of meat packed in 70 % of O₂ and 30 % of CO₂ at 4 ^oC. In slice of 250 g and they were packed in bags of two materials of different container: poliamide/polietilene for modified atmosphere and polyvinyl chloride asd pattern (normal atmosphere). The microbiological behavior was carried out with psicotrophic microorganisms, coliforms, moulds and viable yeasts, Salmonella, Lactobacillus, Aeromonas y Pseudomonas, anaerobes microorganisms (Clostridium) and Staphylococcus aureus. Samples of fresh head meat packed in modified atmosphere had a durability of nueve days at 4 ^oC contrary to the sample packed in normal atmosphere which only lasted four days and Lactobacillus was the microorganisms with more capacity to grow in this product.