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Asian-Aust. J. Anim. Sci. Vol. 26, No. 1 : 134-142 January 2013 http://dx.doi.org/10.5713/ajas.2012.12468
www.ajas.info pISSN 1011-2367 eISSN 1976-5517
The Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refrigerated Storage Muhlisin, Sun Moon Kang1, Won Hee Choi, Keun Taik Lee2, Sung Hee Cheong3 and Sung Ki Lee* Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea ABSTRACT: The effect of modified atmosphere packaging (MAP; 30% CO2+70% N2 or 100% N2) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at 5C for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% CO2-MAP (30% CO2+70% N2) and 100% N2-MAP (p
Asian-Aust. J. Anim. Sci. Vol. 26, No. 1 : 134-142 January 2013 http://dx.doi.org/10.5713/ajas.2012.12468
www.ajas.info pISSN 1011-2367 eISSN 1976-5517
The Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refrigerated Storage Muhlisin, Sun Moon Kang1, Won Hee Choi, Keun Taik Lee2, Sung Hee Cheong3 and Sung Ki Lee* Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea ABSTRACT: The effect of modified atmosphere packaging (MAP; 30% CO2+70% N2 or 100% N2) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at 5C for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% CO2-MAP (30% CO2+70% N2) and 100% N2-MAP (p
