References
- Aaslyng, M.D., Bejerholma, C., Ertbjergb, P., Bertramc, H.C., & Andersen, H.J. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference, 14, 277–288. doi:10.1016/S0950-3293(02)00086-1
- Bingol, E.B., & Ergun, O. (2011). Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat. Meat Science, 88, 774–785. doi:10.1016/j.meatsci.2011.03.013
- Blakistone, B.A. (1999). Meat and poultry. In B.A. Blakistone (Ed.), Principles and aplications of modified atmosphere packaging of food (pp. 240–290). Gaitherburg Maryland: Aspen Publishers.
- Bozec, A., Vautier, A., L’Hommeau, T., & Le Roux A. (2014, August). Optimising the shelf-life of pork chops with new gas compositions and reduced headspace. Paper presented at the 60th International Congress of Meat Science and Technology, Punta Del Este.
- Bruckner, S., Albrecht, A., Petersen, B., & Kreyenschmidt, J. (2012). Characterization and comparison of spoilage processes in fresh pork and poultry. Journal of Food Quality, 35, 372–382. doi:10.1111/j.1745-4557.2012.00456.x
- Clausen, I., Jakobsen, M., Ertbjerg, P., & Madsen, N.T. (2009). Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef. Packaging Technology Science, 22(2), 85–96. doi:10.1002/pts.828
- Cutter, C.N. (2002). Microbial control by packaging: A review. Critical Reviews in Food Science and Nutrition, 42(2), 151–161. doi:10.1080/10408690290825493
- Devlieghere, F., Debevere, J., & Van Impe, J. (1998). Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms. International Journal of Food Microbiology, 43, 105–113. doi:10.1016/S0168-1605(98)00101-9
- Folch, J., & Lees, M. (1957). A simple method for isolation and purification of total lipids from animal tis sues. The Journal of Biological Chemistry, 226, 497–509.
- García-Márquez, I., Narváez-Rivas, M., Gallardo, E., Cabeza, C.M., & León-Camacho, M. (2013a). Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas Y Aceites, 64, 7–14. doi:10.3989/gya.084312
- García-Márquez, I., Narváez-Rivas, M., Gallardo, E., Cabeza, C.M., & León-Camacho, M. (2013b). Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas Y Aceites, 64, 250–263. doi:10.3989/gya.131412
- García-Márquez, I., Narváez-Rivas, M., Gallardo, E., Cabeza, C.M., & León-Camacho, M. (2014). Characterization and quantification of the cholesterol oxidation product fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas Y Aceites, 65(e045). doi:10.3989/gya.0465141
- Gill, O., & Gill, C.O. (2005). Preservative packaging for fresh meats, poultry, and fin fish. In J. H. Han (Ed.), Innovations in food packaging (pp. 204–220). London: Elsevier Academic Press.
- Ismail, S.A., Deak, T., El−Rahman, H.A., Yassien, M.A., & Beuchat, L.R. (2000). Presence and changes in populations of yeasts on raw and processed poultry products stored at refrigeration temperature. International Journal of Food Microbiology, 62, 113–121. doi:10.1016/S0168-1605(00)00414-1
- ISO (1998). Microbiology of food and animal feeding stuffs -Horizontal method for the enumeration of mesophilic lactic acid bacteria - Colony-count technique at 30º C. ISO 13720:1998. Geneva: Author.
- ISO (2001a). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of psychrotrophic microorganism. ISO 17410:2001. Geneva: Author.
- ISO. (2001b). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of -glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 °C using 5-bromo-4-chloro-3-indolyl -D-glucoronide. ISO 16649-2:2001. Geneva: Author.
- ISO. (2004). Microbiology of food and animal feeding stuffs - Horizontal methods for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count method. ISO 21528-2:2004. Geneva: Author.
- ISO (2007). Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp. - Amendment 1: Annex D: Detection of Salmonella spp. in animal faeces and in environmental samples from the primary production stage. ISO 6579:2002/Amd.1:2007. Geneva: Author.
- ISO. (2008). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 2: Colony count technique in products with water activity less than or equal to 0,95. ISO 21527-2:2008. Geneva: Author.
- ISO (2010). Meat and meat products - Enumeration of presumptive Pseudomonas spp. ISO 13720:2010. Geneva: Autho
- ISO (2013). Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 degrees C by the pour plate technique. ISO 4833-1:2013. Geneva: Author.
- Jakobsen, M., & Bertelsen, G. (2002). The use of CO2 in packaging of fresh red meats and its effect on chemical quality changes in the meat: A review. Journal of Muscle Foods, 13, 143–168. doi:10.1111/j.1745-4573.2002.tb00326.x
- Jakobsen, M., & Bertelsen, G. (2004). Predicting the amount of carbon dioxide absorbed in meat. Meat Science, 68, 603–610. doi:10.1016/j.meatsci.2004.05.012
- Jeremiah, L.E., Penney, N., & Gill, C.O. (1992). The effects of prolonged storage under vacuum or CO2 on the flavor and texture profiles of chilled pork. Food Research International, 25(1), 9–19. doi:10.1016/0963-9969(92)90020-6
- John, L., Cornforth, D., Carpenter, C.E., Sørheim, O., Pettee, B.C., & Whittier, D.R. (2004). Colour and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. Meat Science, 69, 441–449. doi:10.1016/j.meatsci.2004.08.013
- Juncher, D., Rønn, B., Mortensen, E.T., Henckel, P., Karlsson, A., & Skibsted, L.H. (2001). Effect of pre-slaughter physiological conditions on the oxidative stability of color and lipid oxidation during chill storage of pork. Meat Science, 58, 347–357. doi:10.1016/S0309-1740(00)00156-X
- Kennedy, C., Buckley, D.J., & Kerry, J.P. (2004). Display life of sheep meats retail packaged under atmospheres of various volumes and compositions. Meat Science, 68(4), 649–658. doi:10.1016/j.meatsci.2004.05.018
- Kim, Y.H., Huff-Lonergan, E., Sebranek, J.G., & Lonergan, S.M. (2010). High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Science, 85(4), 759–767. doi:10.1016/j.meatsci.2010.04.001
- Leick, C.M., Puls, C.L., Ellis, M., Killefer, J., Carr, T.R., Scramlin, S.M. … McKeith, F.K. (2010). Effect of distillers’ dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon. Journal of Animal Science, 88, 2751–2766. doi:10.2527/jas.2009-2472
- Lopez-Rubio, A., Almenar, E., Hernandez-Munoz, P., Lagaron, J.M., Catala, R., & Gavara, R. (2004). Overview of active polymer-based packaging technologies for food applications. Food Reviews International, 20(4), 357–387. doi:10.1081/FRI-200033462
- Lukic, M., Petronijevic, R., Petrovic, Z., Karana, D., Djordjevic, V., Trbovic, D., & Parunovic, N. (2015). Effects of different gas compositions on the color estimations of MAP packaged pork chops. Procedia Food Science, 5, 168–171. doi:10.1016/j.profoo.2015.09.048
- Lund, M.N., Lametsch, R., Hviid, M.S., Jensen, O.N., & Skibsted, L.H. (2007). High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Science, 77, 295–303. doi:10.1016/j.meatsci.2007.03.016
- Mancini, R.A., & Hunt, M.C. (2005). Current research in meat color. Meat Science, 71, 100–121. doi:10.1016/j.meatsci.2005.03.003
- Marcinkowska-Lesiak, M., Zdanowska-Sąsiadek, Ż., Stelmasiak, A., Damaziak, K., Michalczuk, M., Poławska, E. … Wierzbicka, A. (2016). Effect of packaging method and cold storage time on chicken meat quality. CYTA – Journal of Food, 14(1), 41–46. doi:10.1080/19476337.2015.1042054
- Murphy, K.M., O’Grady, M.N., & Kerry, J.P. (2013). Effect of varying the gas headspace to meat ratio on the Quality and shelf life of beef steaks packaged in high oxygen modified atmosphere packs. Meat Science, 94, 447–454. doi:10.1016/j.meatsci.2013.03.032
- Nychas, G.J.E., Skandamis, P.N., Tassou, C.C., & Koutsoumanis, K.P. (2008). Meat spoilage during distribution. Meat Science, 78, 77–89. doi:10.1016/j.meatsci.2007.06.020
- O’Grady, M.N. (2007). Report on the optimised gas to meat ratio in high oxygen modified atmosphere (MAP) to improve quality and safety of packaged beef (Final). Report, Integrated Project in FP6. Ireland, FOOD-CT-2006-36241
- Poławska, E., Lisiak, D., Jóźwik, A., Pierzchała, M., Strzałkowska, N., Pomianowski, J., & Wójcik, A. (2012). The effect of the diet supplementation with linseed and rapeseed on the physico-chemical and sensory characteristics of ostrich meat. Animal Science Papers and Reports, 30, 65–72.
- Seydim, A.C., Acton, J.C., Hall, M.A., & Dawson, P.L. (2006). Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Science, 73, 503–510. doi:10.1016/j.meatsci.2006.01.010
- Teye, G.A., Sheard, P.R., Whittington, F.M., Nute, G.R., Stewart, A., & Wood, J.D. (2006). Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Science, 73, 157–165. doi:10.1016/j.meatsci.2005.11.010