The effect of modified atmosphere packaging (MAP) on the shelf- life of refrigerated, cubed turkey thigh meat

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dc.contributor.authorAhn, Insooken
dc.contributor.committeechairMardy, Joseph E.en
dc.contributor.committeememberMarcy, John A.en
dc.contributor.committeememberHackney, Cameron Rajen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:42:54Zen
dc.date.adate2009-08-18en
dc.date.available2014-03-14T21:42:54Zen
dc.date.issued1991-06-01en
dc.date.rdate2009-08-18en
dc.date.sdate2009-08-18en
dc.description.abstractThis research was designed to investigate the effect of Modified Atmosphere Packaging (MAP) on the shelf life of refrigerated, cubed, turkey thigh meat. Modified atmospheres of 25% carbon dioxide and 75% nitrogen and 20% carbon dioxide, 60% oxygen, and 20% nitrogen were used for MAP1 and MAP2 respectively. All sample packages, MAPl, MAP 2 , and Air Control, were stored at O.5°C. Headspace gas analysis, color measurement, sensory evaluation, aerobic plate count, and oxidative deterioration of fat were examined over 21 day of storage. Microbiological spoilage was significantly delayed by modified atmosphere treatments. MAP1 delayed fat rancidity while MAP2 increased rancidity because of the high amount of oxygen. The redness of turkey thigh meat was increased in both MAPs. MAP2 showed the highest a values up to storage day 12 and then MAP1 had the highest a values on storage days 16 and 21. Sensory evaluations showed preferences for MAPs in all variables: color, appearance, and odor. ThUS, modified atmosphere treatment 1 (MAP1) demonstrated the best effect on the extension of the shelf life of turkey meat in this study.en
dc.description.degreeMaster of Scienceen
dc.format.extentiv, 89 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-08182009-040248en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-08182009-040248/en
dc.identifier.urihttp://hdl.handle.net/10919/44263en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1991.A464.pdfen
dc.relation.isformatofOCLC# 24455564en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1991.A464en
dc.subject.lcshPackaging -- Researchen
dc.subject.lcshTurkeys -- Marketingen
dc.titleThe effect of modified atmosphere packaging (MAP) on the shelf- life of refrigerated, cubed turkey thigh meaten
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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