Bingol, Enver BarisColak, HilalCetin, OmerKahraman, TolgaHampikyan, HamparsunErgun, Ozer2024-03-132024-03-1320121680-55931993-601Xhttps://hdl.handle.net/20.500.12662/4063Effects of different concentrations of O-2/CO2/N-2 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-2:CO2:N-2. Packages were stored at refrigerator temperature (4 +/- 1 degrees 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.eninfo:eu-repo/semantics/closedAccessMeatballshelf-lifemodified atmosphere packagingmicrobiological qualitygrowthgasArticle315517314811WOS:000314149100019Q4