A preliminary investigation on the effects of a hot water shrink tunnel and chill tank following vacuum packaging on commercial pork quality and bacteria growth

Vargas, Héctor Eduardo Sánchez; Bohrer, Benjamin M.

doi:10.1139/cjas-2017-0151

Cited by 2 publications

(4 citation statements)

References 7 publications

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“…The weight loss (WL) of chops during storage was determined according to the methodology described by Vargas and Bohrer [ 39 ]. The following equation was used:

where W Initial was the initial weight of the pork chop, and W Final was the final weight of the pork chop following the designated storage time.…”

Section: Methodsmentioning

confidence: 99%

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The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films

Romero

Lim

Mahecha

et al. 2021

Foods

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Fresh meat products are highly perishable and require optimal packaging conditions to maintain and potentially extend shelf-life. Recently, researchers have developed functional, active packaging systems that are capable of interacting with food products, package headspace, and/or the environment to enhance product shelf-life. Among these systems, antimicrobial/antioxidant active packaging has gained considerable interest for delaying/preventing microbial growth and deteriorative oxidation reactions. This study evaluated the effectiveness of active linear low-density polyethylene (LLDPE) films coated with a polycaprolactone/chitosan nonwoven (Film 1) or LLDPE films coated with a polycaprolactone/chitosan nonwoven fortified with Colombian propolis extract (Film 2). The active LLDPE films were evaluated for the preservation of fresh pork loin (longissimus dorsi) chops during refrigerated storage at 4 °C for up to 20 d. The meat samples were analyzed for pH, instrumental color, purge loss, thiobarbituric acid reactive substances (TBARS), and microbial stability (aerobic mesophilic and psychrophilic bacteria). The incorporation of the propolis-containing nonwoven layer provided antioxidant and antimicrobial properties to LLDPE film, as evidenced by improved color stability, no differences in lipid oxidation, and a delay of 4 d for the onset of bacteria growth of pork chops during the refrigerated storage period.

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“…The weight loss (WL) of chops during storage was determined according to the methodology described by Vargas and Bohrer [ 39 ]. The following equation was used:

where W Initial was the initial weight of the pork chop, and W Final was the final weight of the pork chop following the designated storage time.…”

Section: Methodsmentioning

confidence: 99%

“…The weight loss (WL) of chops during storage was determined according to the methodology described by Vargas and Bohrer [39]. The following equation was used:…”

Section: Purge Loss During Storagementioning

confidence: 99%

The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films

Romero

Lim

Mahecha

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…En cuanto a trabajos publicados, no existe información respecto a nuestra propuesta. Uno de los trabajos que se acerca un poco a nuestro enfoque es el publicado por Vargas & Bohrer (2018), quienes realizaron estudios para conocer los efectos en la calidad y el crecimiento de bacterias en carne de cerdo, con el uso de un túnel de contracción de agua caliente y un tanque de enfriamiento después del envasado al vacío. Sus resultados demostraron ventajas en la capacidad de retención de agua del producto porcino, pero efectos mínimos en el crecimiento de bacterias.…”

Section: Issn Online 2007-9621unclassified

“…Sus resultados demostraron ventajas en la capacidad de retención de agua del producto porcino, pero efectos mínimos en el crecimiento de bacterias. Por ello, los investigadores sugieren más trabajos en esta área (Vargas & Bohrer, 2018).…”

Section: Issn Online 2007-9621unclassified

Simulación con FEA de la transferencia de calor a través de un trozo de carne emulado, con geometría rectangular, en una cámara de termoencogido

Ortega¹,

Pérez²,

Romero³

2022

Acta Universitaria

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Producir alimentos inocuos es una prioridad. En la industria de los alimentos se usa el análisis de peligros y puntos críticos de control (HACCP, por sus siglas en inglés) para el control de peligros biológicos. Sin embargo, hacer porciones permite su recontaminación, poniendo en riesgo este atributo, problema que se ha controlado agregando algún proceso adicional, como el empleo del procesamiento por altas presiones: un método eficiente, pero costoso y tardado. El propósito de esta investigación es modificar el proceso de termoencogido de los envases de productos en porciones y convertirlo en un punto crítico de control para garantizar su inocuidad, ya que hasta ahora es concebido únicamente para proteger el alimento de agentes externos, recubriéndolo en un envase de plástico termoencogible y sumergiéndolo en un tanque con agua caliente. Para este fin, se obtuvieron variables de temperatura, flux y tiempo mediante simulaciones computacionales en un trozo de carne emulado, utilizando el análisis del elemento finito para estimar y evaluar el proceso de calentamiento.

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A preliminary investigation on the effects of a hot water shrink tunnel and chill tank following vacuum packaging on commercial pork quality and bacteria growth

Cited by 2 publications

References 7 publications

The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films

The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films

Simulación con FEA de la transferencia de calor a través de un trozo de carne emulado, con geometría rectangular, en una cámara de termoencogido

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