References

AMSA, 1991. Guidlines for meat color evaluation. Proceedings of the 44th Reciprocal Meat Conference, June 9-12, 1991, National Livestock and Meat Board, Chicago, IL., USA-.

AOAC, 1990. Official Methods of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC., USA., pp: 200-210.

Bingol, E.B. and O. Ergun, 2011. Effects of Modified Atmosphere Packaging (MAP) on the microbiological quality and shelf life of ostrich meat. Meat Sci., 88: 774-785.
CrossRef  |  PubMed  |  Direct Link  |  

Biswas, S., A.K. Das, R. Banerjee and N. Sharma, 2007. Effect of electrical stimulation on quality of tenderstretched chevon sides. Meat Sci., 75: 332-336.
CrossRef  |  PubMed  |  Direct Link  |  

Church, I.J. and A.L. Parsons, 1995. Modified atmosphere packaging technology: A review. J. Sci. Food Agric., 67: 143-152.
CrossRef  |  Direct Link  |  

Colak, H., H. Hampikyan, E.B. Bingol and H. Aksu, 2008. The effect of nisin and bovine lactoferrin on the microbiological quality of Turkish style meatball (Tekirdag kofte). J. Food Safety, 28: 355-375.
CrossRef  |  

Cross, H.R., R. Moen and M. Stanfield, 1978. Training and testing of judges for sensory analysis of meat quality. Food Technol., 32: 48-54.

Davidson, C.M. and F. Cronin, 1973. Medium for the selective enumeration of lactic acid bacteria from foods. Applied Microbiol., 26: 439-440.
Direct Link  |  

Ercolini, D., F. Russo, E. Torrieri, P. Masi and F. Villani, 2006. Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Applied Environ. Microbiol., 72: 4663-4671.
CrossRef  |  PubMed  |  

Esmer, O.K., R. Irkin, N. Degirmencioglu and A. Degirmencioglu, 2011. The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat. Meat Sci., 88: 221-226.
CrossRef  |  PubMed  |  Direct Link  |  

Harrigan, W.F., 1998. Laboratory methods in food microbiology. Academic Press, London.

Hotchkiss, J.H., 1988. Experimental approaches to determining the safety of food packaged in modified atmospheres. Food Technol., 42: 55-64.

ISO 8586-1, 1993. Sensory analysis-general guidance for the selection, training and monitoring of assessors-part 1: Selected assessors. International Organization for Standardization. http://www.iso.org/iso/catalogue_detail.htm?csnumber=15875.

Jayasingh, P., D.P. Cornforth, C.E. Carpenter and D.R. Whittier, 2002. Sensory evaluation of ground beef stored in high oxygen modified atmosphere packaging. J. Food Sci., 67: 3493-3496.
Direct Link  |  

Kennedy, C., D.J. Buckley and J.P. Kerry, 2004. Display life of sheep meats retail packaged under atmospheres of various volumes and compositions. Meat Sci., 68: 649-658.

Koutsoumanis, K.P., A.P. Stamatiou, E.H. Drosinos and G.J.E. Nychas, 2008. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora. Food Microbiol., 25: 915-921.
PubMed  |  

Mancini, R.A., R. Ramanathan, S.P. Suman, M.K.R. Konda and P. Joseph et al., 2010. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties. Meat Sci., 85: 339-346.
CrossRef  |  

Nazli, B., O. Cetin, E.B. Bingol, T. Kahraman and O. Ergun, 2010. Effects of high voltage electrical stimulation on meat quality of beef carcasses. J. Anim. Vet. Adv., 9: 556-560.
CrossRef  |  Direct Link  |  

O'Grady, M.N., F.J. Monahan, R.M. Burke and P. Allen, 2000. The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs. Meat Sci., 55: 39-45.
CrossRef  |  

Ordonez, J.A. and D.A. Ledward, 1977. Lipid and myoglobin oxidation in pork stored in oxygen- and carbon dioxide-enriched atmospheres. Meat Sci., 1: 41-48.
CrossRef  |  Direct Link  |  

Ozturk, A., N. Yilmaz and G. Gunes, 2010. Effect of different modified atmosphere packaging on microbial quality, oxidation and colour of a seasoned ground beef product (Meatball). Packag. Technol. Sci., 23: 19-25.
CrossRef  |  

Parry, R.T., 1993. Introduction. In: Principles and Applications of Modified Atmosphere Packaging of Food, Principles and Applications of Modified Atmosphere Packaging of Food, Blackie Academic and Professional, Glasgow, UK., pp: 1-18.

Pearce, K.L., D.L. Hopkins, A. Williams, R.H. Jacob, D.W. Pethick and J.K. Phillips, 2009. Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality. Meat Sci., 81: 188-195.
CrossRef  |  

Resconi, V.C., A. Escudero, J.A. Beltran, J.L. Olleta and C. Sanudo et al., 2012. Color, lipid oxidation, sensory quality and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package. J. Food Sci., 71: 10-18.

SPSS, 2008. SPSS for Windows, Release No. 16.0. LEAD Technologies Inc., USA.

Savell, J.W., G.C. Smith and Z.L. Carpenter, 1978. Effect of electrical stimulation on quality and palatability of light-weight beef carcasses. J. Anim. Sci., 46: 1221-1228.

Serdaroglu, M. and O. Degirmencioglu, 2004. Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte). Meat Sci., 68: 291-296.
CrossRef  |  

Seydim, A.C., J.C. Acton, M.A. Hall and P.L. Dawson, 2006. Effects of packaging atmospheres on the self-life quality of ground ostrich meat. Meat Sci., 73: 503-510.
CrossRef  |  Direct Link  |  

Shrestha, S. and Z. Min, 2006. Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere. J. Food Engin., 72: 254-260.
Direct Link  |  

Suman, S.P., R.A. Mancini, P. Joseph, R. Ramanathan and M.K.R. Konda et al., 2010. Color-stabilizing effect of lactate on ground beef is packaging-dependent. Meat Sci., 84: 329-333.
CrossRef  |  

Temelli, S., M.K.C. Sen and S. Anar, 2011. Assessment of microbiological changes in fresh uncooked Inegol meatballs stored under two different modified atmosphere packaging conditions. Ankara Univ. Vet. Fak. Derg., 58: 273-278.

Ulu, H., 2004. Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes ad textural properties of cooked meatballs. Food Chem., 87: 523-529.
CrossRef  |  

Ulu, H., 2006. Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs. Food Chem., 95: 600-605.
CrossRef  |  Direct Link  |  

Yilmaz, I. and M. Demirci, 2010. Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball. Food Sci. Technol. Int., 16: 259-265.
PubMed  |