Calibrations between the variables of microbial TTI response and ground pork qualities

Kim, Eunji; Choi, Dong Yeol; Kim, Hyun-Chul; Kim, Keehyuk; Lee, Seung‐Ju

doi:10.1016/j.meatsci.2013.04.050

Cited by 37 publications

(13 citation statements)

References 17 publications

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“…The losses of nutritional, hygienic, and sensory qualities of meat products significantly depend on both temperature and time. Therefore, TTIs are designed to continuously monitor and record the thermal history either fully or partially and indicate the remaining shelf‐lives of perishable products during the entire food chain . The TTIs provide visual information via irreversible color changes that are easily comprehendible, so that consumers can judge whether or not the product is safe to eat.…”

Section: Indicators Used In Meat Industrymentioning

confidence: 99%

“…Therefore, TTIs are designed to continuously monitor and record the thermal history either fully or partially and indicate the remaining shelf-lives of perishable products during the entire food chain. 25,[36][37][38] The TTIs provide visual information via irreversible color changes that are easily comprehendible, so that consumers can judge whether or not the product is safe to eat. The TTIs are simple, cost-effective, reliable, and user-friendly devices, which could be used to indicate the freshness and shelf-life of food at dynamic storage conditions.…”

Section: Time-temperature Indicatorsmentioning

confidence: 99%

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An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

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The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.

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Section: Indicators Used In Meat Industrymentioning

confidence: 99%

Section: Time-temperature Indicatorsmentioning

confidence: 99%

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

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“…A time–temperature indicator or integrator (TTI) is defined as a device used to visibly measure time‐ or temperature‐dependent alterations that reflect the temperature history of food products . TTIs provide monitoring of the cold distribution chain and variables of microbial safety and quality in fruit and meat products . Bobelyn et al reported that the mechanistic TTI response model can be used to optimize the design and interpret the response of TTIs under a wide range of conditions.…”

Section: Intelligent Packaging Systemsmentioning

confidence: 99%

“…67 TTIs provide monitoring of the cold distribution chain and variables of microbial safety and quality in fruit and meat products. 68,69 Bobelyn et al 70 reported that the mechanistic TTI response model can be used to optimize the design and interpret the response of TTIs under a wide range of conditions. However, TTIs have some disadvantages, e.g.…”

Section: Indicatorsmentioning

confidence: 99%

Current topics in active and intelligent food packaging for preservation of fresh foods

2015

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The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging (MAP), extends the shelf life of fresh produce, provides a high-quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods.

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“…This type of research could lead to optimizing packaging, storage, and shipment procedures, and the presence of certain microbiota could potentially provide a useful means to identify indicator microorganisms unique for pork products in relation to spoilage and/or foodborne illness. For example, Kim et al [7] investigated the benefits of a ground pork packaging system that consists of a time temperature indicator, which can help determine the various temperatures in which the product has been exposed once it has been initially generated.…”

Section: Introductionmentioning

confidence: 99%

Metagenomic assessment of the microbial diversity in ground pork products from markets in the North Central Region of South Korea

Koo

Baker

Kim

et al. 2016

Journal of Environmental Science and Health, Part B

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The purpose of this study was to characterize the microbial community in ground pork using molecular approaches. Forty six ground pork products were purchased from local stores in the north central area of South Korea. Aerobic plate counts varied 4.23 ± 5.14 × 10(5) CFU/g with the range between 5.00 × 10(3) and 1.85 × 10(6) CFU/g for ground pork samples. Four ground meat samples were further processed for metagenomic analysis. Pseudomonas species was the most relative abundant with a wide range occurring (1.72 to 77.7%) as part of the microbial genera in ground pork. Bacteria such as Carnobacterium, Yersinia, Photobacterium were also identified in ground pork. Despite the prominence of certain genera across all samples there was still extensive microbial diversity among ground pork products that originated from different slaughter houses and were processed in different markets. Such diversity indicates that designing interventions to extend shelf life may be hampered by the extensive variability in the microbial consortia associated with pork products. However, this diversity may be useful for developing microbial traceability signatures unique to a slaughter house or a particular market.

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Calibrations between the variables of microbial TTI response and ground pork qualities

Cited by 37 publications

References 17 publications

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

Current topics in active and intelligent food packaging for preservation of fresh foods

Metagenomic assessment of the microbial diversity in ground pork products from markets in the North Central Region of South Korea

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