Bingo E.B.Colak H.Cetin O.Kahraman T.Hampikyan H.Ergun O.2024-03-132024-03-1320121680-5593https://doi.org/10.3923/javaa.2012.3148.3155https://hdl.handle.net/20.500.12662/3073Effects of different concentrations of O2/CO2/N2 in modified atmosphere packaging on the microbiological quality and shelf-life of Tekirdag kofte (a Turkish type meatball) was investigated. For this pwpose, meatballs were separately packaged under aerobic and various gas mixture conditions of 80:20:0, 60:20:20,70:30:0 and60:40:0/O2:CO2:N2. Packages were stored at refrigerator temperature (4±1°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 CO2 usage and shelf-life was increased by up to 8 days. © Medwell Joumals, 2012.eninfo:eu-repo/semantics/closedAccessGasGrowthMeatballMicrobiological qualityModified atmosphere packagingShelf-lifeArticle10.3923/javaa.2012.3148.31552-s2.0-84873026441315517N/A314811