Technological Solutions to Increase Shelf Life of Fresh Meat Burger

摘要: The present study examined the combined effect of dipping in sodium lactate solutions, as antimicrobial preservative, cochineal mixture, natural color improver and modified atmosphere packaging (MAP) on meat burger shelf life. work was divided into two subsequent experimental steps, first one aimed to select optimal concentration additives, whereas last trial test best combination with MAP (MAP1, 30% O2 70% CO2 MAP2, CO2). life determined by microbiological sensory quality decay kinetics. Results indicated that burger's could be extended using additives alone or MAP2 until approximately 8 10 days, respectively. Practical Applications Meat is a very popular food commodity around world its consumption has increased over decades many countries. Considering fact belongs perishable foods, main concern industries their extension. results presented this indicate mixture can satisfy particular need prolong burger. proposed strategy simple relatively inexpensive, it beneficial commercial importance industry.