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The Effect of Various Packaging Method on the Quality of Beef Meat
Azlan bin Ab Majid
Supervisor: Dr. Khadijah binti Saad
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
This study aimed to investigate the effect of different method of packaging on the
quality of beef meat. The beef were packaged using High Density Polyethylene (HDPE)
plastic and packaged by fourth different methods, Overwrapping, Vacuum Packaging,
Modified Atmosphere Packaging (30% O2: 20%CO2: 50%N2) and Modified
Atmosphere Packaging (70%O2: 20%CO2: 10%N2) and each of them stored at chiller
5°C for 8 days. The colour, firmness, pH, drip loss and microbial assessment were
conducted. Each two days interval, colour, firmness, pH, drip loss were conducted
while microbial assessment only done at 0 day and final day. Modified Atmosphere
Packaging 70% O2: 20% CO2: 10% N2) showed significant value, (P>0.05) when run
in one- way ANNOVA and showed positive colour test results, maintaining the
firmness, drip loss, pH and decreasing the microorganisms count in agar plate.
1024 | UMT UNDERGRADUATE RESEARCH DAY 2018