Hilal  Colak, Enver Baris  Bingol, Omer  Cetin, Tolga  Kahraman, Hamparsun  Hampikyan, Ozer  Ergun, 
    Effects of High-Oxygen Modified Atmosphere Packaging on the Microbiological Quality and Shelf Life of Tekirdag Kofte: A Turkish Type Meatball,
    Journal of Animal and Veterinary Advances,
    Volume 11,Issue 17,
    2012,
    Pages 3148-3155,
    ISSN 1680-5593,
    javaa.2012.3148.3155,
    (https://makhillpublications.co/view-article.php?doi=javaa.2012.3148.3155)
    Abstract: Effects of different concentrations of O<SUB>2</SUB>/CO<SUB>2</SUB>/N<SUB>2</SUB> 
  in modified atmosphere packaging on the microbiological quality and shelf-life 
  of Tekirdag kofte (a Turkish type meatball) was investigated. For this purpose, 
  meatballs were separately packaged under aerobic and various gas mixture conditions 
  of 80:20:0, 60:20:20, 70:30:0 and 60:40:0/O<SUB>2</SUB>:CO<SUB>2</SUB>:N<SUB>2</SUB>. 
  Packages were stored at refrigerator temperature (4&plusmn;1&deg;C) for 12 days 
  and examined microbiologically comparing with pH and oxidative changes during 
  storage. As a result, the quality and shelf-life of meatballs under various 
  gas compositions were improved; microbial growth was delayed due to increasing 
  level of CO<SUB>2</SUB> usage and shelf-life was increased by up to 8 days.
    Keywords: Meatball;shelf-life;modified atmosphere packaging;microbiological quality;growth;gas