We have recently combined vacuum packaging of
beef with active packaging by using antimicrobials to further
retard the growth of spoilage bacteria (11, 12). When active
packaging is used, vacuum is also necessary to ensure that
the beef is contacted by the film and so exposed to the
antimicrobial agent it contains (13).
The aim of this work was to examine the changes in
volatile compounds in beef stored in vacuum packaging that
was untreated or treated with antimicrobials (nisin and
EDTA) and to follow the changes in bacterial numbers and
types during storage.