Omer  Cetin, Enver Baris  Bingol, Hilal  Colak, Bulent  Nazli, Ozer  Ergun, 
    Combined Effect of Electrical Stimulation and High-Oxygen Modified Atmosphere Packaging on the Sensorial Characteristics and Shelf-Life of Low-Fat Turkish Type Meatballs (Kofte),
    Journal of Animal and Veterinary Advances,
    Volume 11,Issue 20,
    2012,
    Pages 3687-3696,
    ISSN 1680-5593,
    javaa.2012.3687.3696,
    (https://makhillpublications.co/view-article.php?doi=javaa.2012.3687.3696)
    Abstract: Kofte is a common meat product consumed traditionally in Turkey. 
  Electrical Stimulation (ES) and high-oxygen Modified Atmosphere Packaging (MAP) 
  are used to improve the quality properties of meat and meat products. This study 
  was aimed to investigate whether the beneficial effect of ES still continues 
  in processed meat and to search the effect of MAP on the quality characteristics 
  (microbial loads, pH, water activity, thiobarbituric acid reactive substances 
  value, instrumental texture and color, sensory analysis) and shelf-life of low-fat 
  Turkish type meatballs. For this purpose, electrically stimulated (500 V, 50 
  Hz, 60 and 120 sec) meats were used to prepare the meatballs which were packaged 
  under high-oxygen modified atmosphere (70%, O<SUB>2</SUB>/30%, CO<SUB>2</SUB>) 
  and meatballs were examined during storage (4&deg;C). MAP resulted in increase 
  in shelf-life of meatballs upon the 6th day and ES improved the quality criteria 
  of meatballs by improving the sensorial properties.
    Keywords: Meatball;electrical stimulation;modified atmosphere packaging;shelf-life;sensorial characteristics