o:3327 The influence of different gas mixtures on the shelf life of fresh beef en 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. Modified atmosphere, Beef round primal cuts, Microbiological status, Gas mixture 1552099 10.18485/meattech.2023.64.2.52 2023-11-23T10:46:56.115Z 44 yes 46 Milan Milijašević Institute of meat Hygiene and technology The influence of different gas mixtures on the shelf life of fresh beef Jelena Babić-Milijašević Institute of Meat Hygiene and Technology person Ivan Nastasijević Institute of meat hygiene and technology person Slavica Vesković-Moračanin Institute of meat hygiene and technology person 2023-11-03 application/pdf 800460 https://unilib.phaidrabg.rs/o:3327 no yes 16 70 92000001 71A01 Meat technology 64 Special Issue 64 2 281 284 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2023-11-03