In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified atmospheres packaging (MAP) containing 70% CO 2/30% O 2 (MAP1); 50% O 2/50% CO 2 (MAP2); 30% CO2/70% O 2 (MAP3); 50% O 2/30% CO2/20% N 2 (MAP4); 30% O 2/ 30% CO 2 /40% N 2 (MAP5) on some microbiological quality of minced beef meat stored at 4 °C were investigated with pH changes in time intervals (1, 3, 5, 7, 9, 11 and 14 d). At the results, total viable counts were different significantly (P < 0.01) for packaged with MAP2. Psychrotrophs, yeasts and molds counts were smaller for packaged with MAP1 than the others, packaging with MAP5 and MAP4 were also different significantly (P < 0.01) from the other samples for inhibiting coliform counts. Vacuum packaging was not different significantly (P > 0.05) for total viable counts and psychrotrophs counts
