eng Milijašević, Milan Babić-Milijašević, Jelena Nastasijević, Ivan Vesković-Moračanin, Slavica http://creativecommons.org/licenses/by/4.0/legalcode Meat technology 64(2) Modified atmosphere, Beef round primal cuts, Microbiological status, Gas mixture info:eu-repo/semantics/article The influence of different gas mixtures on the shelf life of fresh beef Institute of Meat Hygiene and Technology https://unilib.phaidrabg.rs/o:3327 doi:10.18485/meattech.2023.64.2.52 application/pdf 800460 bytes 2023-11-03 The paper presents the results of testing the influence of different gas mixtures on the shelf life of different beef round primal cuts. A total of five gas mixtures were used, and the change in microbiological status (total number of bacteria, Escherichia coli, Salmonella spp., Listeria monocytogenes, Proteus spp., sulphite‑reducing clostridia), change in pH and sensory characteristics of the meat were monitored. The results of this study showed that beef packaged in a gas mixture consisting of 70% O2 and 30% CO2 was the most acceptable in terms of sensory characteristics and microbiological status.