View More View Less
  • 1 Erma-Pack Inc. H-1094 Budapest, Angyal u. 15/a II. 6. Hungary
  • | 2 Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary H-9200 Mosonmagyaróvár, Lucsony u. 15-17. Hungary
  • | 3 Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary H-9200 Mosonmagyaróvár, Lucsony u. 15-17. Hungary
  • | 4 Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary H-9200 Mosonmagyaróvár, Lucsony u. 15-17. Hungary
  • | 5 Kaiser Food Inc. H-9151 Abda, Bécsi út 1. Hungary
  • | 6 Hungarian Meat Research Institute H-1097 Budapest, Gubacsi út 6/b. Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The shelf-lives of major commercial cooked meat products (i.e., Bologna sausage, Italian-type cooked sausage, and cooked ham) packaged under vacuum or modified atmospheres were tested in this study. Samples were taken from commercial meat processing lines, sliced to 1.2 mm thickness and placed overlapped into polypropylene trays sealed with plastic films. The headspace of modified atmosphere packaged formulations consisted of 30% CO2 and 70% N2 or 60% CO2 and 40% N2. The samples thus produced were stored under refrigerated conditions. The values of microbiological, chemical, physical or sensory properties were plotted against storage time, and Gompertz curves were fitted to all time series that changed from an initial to a final value during any period of storage. The influence of headspace CO2 concentration on the properties of sliced cooked meat products varied considerably and, therefore, it was not possible to specify general rules. However, the presence of CO2 in the packaging atmosphere slowed down the rate of microbial growth, thereby delaying the spoilage of meat products. A CO2 level of 60% had beneficial effects on both the microbiological and sensory properties of sliced sausages and cooked ham. It was concluded that cooked meat products packaged under modified atmospheres had a shelf-life of 20 days.

  • Ahvenainen, R. (1990): MAP of cooked and cured meats and ready meals. Proceedings of International Conference on Modified Atmosphere Packaging. Campden Food and Drink Research Association, Stratford-Upon-Avon, pp. 14.

    'MAP of cooked and cured meats and ready meals ' , , .

  • Ahvenainen, R., Kivikataja, R. L. & Skyttá, E. (1990): Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products. Part II: Vienna sausages. Lebensm. Wiss. Technol, 23, 130-138.

    'Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products. Part II: Vienna sausages. ' () 23 Lebensm. Wiss. Technol : 130 -138.

    • Search Google Scholar
  • Ahvenainen, R., Skyttá, E. & Kivikataja, R. L. (1989): Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products. Part I: Sliced ham. Lebensm. Wiss. Technol., 22, 391-398.

    'Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products. Part I: Sliced ham. ' () 22 Lebensm. Wiss. Technol. : 391 -398.

    • Search Google Scholar
  • Andersen, H. J., Bertelsen, G., Ohlen, A. & Skibsted, L. H. (1990): Modified packaging as protection against photodegradation of the colour of pasteurised, sliced ham. Meat Sci., 28, 77-83.

    'Modified packaging as protection against photodegradation of the colour of pasteurised, sliced ham. ' () 28 Meat Sci. : 77 -83.

    • Search Google Scholar
  • Leistner, L. & Gorris, L. G. M. (1994): Food preservation by combined processes. Final Report of FLAIR Concerted Action No. 7, Subgroup B, EUR 15776 EN. Commission of the European Community, Directorate-General XII, Brussels, pp. 100.

    'Food preservation by combined processes ' , , .

  • Ooraikul, B. (1991): Further research in modified atmosphere packaging, -in: Ooraikul, B. & Stiles, M. E. (Eds) Modified atmosphere packaging of food. Ellis Horwood, New York, pp. 125-144.

    Modified atmosphere packaging of food , () 125 -144.

  • Silla, H. & Simonsen, B. (1985): Shelf-life of cured, cooked and sliced meat products. I. Influence of composition, vacuum packaging and modified atmospheres. Fleischwirtschaft, 65, 66-69.

    'Shelf-life of cured, cooked and sliced meat products. I. Influence of composition, vacuum packaging and modified atmospheres. ' () 65 Fleischwirtschaft : 66 -69.

    • Search Google Scholar
  • Zwietering, M. H., Jongenburger, I., Rombouts, F. M. & Van't Riet, K. (1990): Modeling of the bacterial growth curve. Appl. environ. Microbiol., 56, 1875-1881.

    'Modeling of the bacterial growth curve. ' () 56 Appl. environ. Microbiol. : 1875 -1881.

  • Anjaneyulu, A. S. R. & Smidt, H. D. (1986): Packaging under carbon dioxide and dinitrogen oxide on the quality of processed ham. Indian Fd. Packer, 40(1), 40-44.

    'Packaging under carbon dioxide and dinitrogen oxide on the quality of processed ham. ' () 40 Indian Fd. Packer : 40 -44.

    • Search Google Scholar
  • Comission Internationale de L'eclairage (1978): International Commission on Illumination, Recommendations on uniform color spaces, color-difference equations, psychometric color terms. Supplement no. 2 to CIE publication no. 15(E-1.31) 1971/(TC-1.3). Bureau de la CIE, Paris.

  • Church, P. N. (1993): Meat products, -in: Parry, R. T. (Ed.) Principles and applications of modified atmosphere packaging of foods. Blackie Academic & Professional, London, etc. pp. 229-268.

    Principles and applications of modified atmosphere packaging of foods , () 229 -268.

  • Deutsches Institut Für Normung (1991): Mikrobiologische Untersuchung von Fleisch und Fleischerzeugnissen. Bestimmung von Laktobazillen. DIN 10168.

  • Farber, J. M. (1991): Microbiological aspects of modified-atmosphere packaging technology. A review. J. Fd Prot., 54, 58-70.

    'Microbiological aspects of modified-atmosphere packaging technology. A review. ' () 54 J. Fd Prot. : 58 -70.

    • Search Google Scholar
  • Hungarian Standard (1976): Húsok és húsalapú élelmiszerek mikrobiológiai vizsgálata. Enterokokkuszok számának meghatározása. (Microbiological examination of meats and meat based foods. Enumeration of enterococci.) MSZ 3640-13.

  • Hungarian Standard (1978): Húsok és húsalapú élelmiszerek mikrobiológiai vizsgálata. A mezofil szulfitredukáló összes klosztridium és klosztridiumspóra számának meghatározása. (Microbiological examination of meats and meat-based foods. Enumeration of mesophilic sulphite-reducing clostridia and their endospores.) MSZ 3640-16.

  • Lakner, Z. (1994): Az agrármarketing kiegészítö funkciói. (The supplementary functions of agromarketing.) -in: Lehota, J. & Tomcsányi, P. (Eds) Agrármarketing. Mezögazda Kiadó, Budapest, pp. 212-226.

    Agrármarketing , () 212 -226.

  • Lakner, Z. (1997): Versenyképesség, minöség, élelmiszerfizika. (Competitiveness, quality and food physics.) Élelmiszerfizikai Közlemények, 10(1-2), 63-76.

    'Versenyképesség, minöség, élelmiszerfizika. (Competitiveness, quality and food physics.) ' () 10 Élelmiszerfizikai Közlemények : 63 -76.

    • Search Google Scholar
  • Lefevre, D. (1990): The effects of modified atmospheres upon micro-organisms. Proceedings of International Conference on Modified Atmosphere Packaging. Campden Food and Drink Research Association, Stratford-Upon-Avon, pp. 14.

    'The effects of modified atmospheres upon micro-organisms ' , , .

  • Hungarian Standard (1981): Húskészítmények nitrit- és nitráttartalmának kimutatása és meghatározása. (Detection and quantification of nitrite and nitrate levels in meat products.) MSZ 6905.

  • Hungarian Standard (1985): Húsok és húsalapú élelmiszerek mikrobiológiai vizsgálata. A Staphylococcus aureus számának meghatározása szilárd tápközegen, telepszámlálással. (Microbiological examination of meats and meat based foods. Enumeration of Staphylococcus aureus on a solid culture medium by colony counting.) MSZ 3640-23.

  • Hungarian Standard (1986): Húsok és húsalapú élelmiszerek mikrobiológiai vizsgálata. Aerob mikrobák számának meghatározása szilárd tápközegben, telepszámlálással. (Microbiological examination of meats and meat based foods. Enumeration of aerobic micro-organisms in a solid culture medium by colony counting.) MSZ 3640-3.

  • Hungarian Standard (1979): Húsok és húsalapú élelmiszerek mikrobiólogiai vizsgálata. Escherichia coli kimutatása és számának meghatározása folyékony tápközegböl. (Microbiological examination of meats and meat based foods. Detection and enumeration of Escherichia coli in a liquid culture medium.) MSZ 3640-12.

  • Hungarian Standard (1999): Élelmiszerek és takarmányok mikrobiológiai vizsgálata. Horizontális módszer a szalmonellák kimutatásdra. (Microbiological examination of foods and animal feeds. Horizontal method for detection of Salmonella spp.) MSZ EN 12824.

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 0 0 0
Mar 2021 0 0 0
Apr 2021 0 0 0
May 2021 1 0 0
Jun 2021 4 0 0
Jul 2021 12 0 0
Aug 2021 0 0 0