Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions

Djenane, Djamel; Sánchez-Escalante, Armida; Beltrán, José; Roncalés, Pedro

doi:10.1111/j.1365-2621.2001.tb15603.x

Cited by 126 publications

(87 citation statements)

References 21 publications

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“…Martínez et al (2006) reported that TBA-RS value above 1 had unacceptable off-odour. Djenane et al (2001) found that TBA-RS value of about 2 mg MDA/kg was required for consumer detection of rancidity. In fact, treated steaks reach a critical value only at the end of the display, resulting in an antioxidant AP ability between of 12.50-52.40% compared to untreated steaks; therefore, they would not present perceptible off-odours during display period, what is in accordance with sensory results.…”

Section: Lipid Oxidationmentioning

confidence: 99%

“…The attributes studied were: ''red colour'', ''discoloration'', and ''offodour''. They were rated using a 5-point descriptive scale, according to Djenane et al (2001), using a paper scorecard. The attribute ''red colour'' was scored using an intensity of 5-point scale, in which 1 denoted extremely brilliant meat and 5 denoted extremely faded meat.…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1°C. The obtained beefsteaks were packaged in high oxygen (Hi-O 2 ) with active packaging (AP) during 13-21 days at 1 ± 1°C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O 2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

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Section: Lipid Oxidationmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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“…The attribute off-odour was rated using a 5-point descriptive scale, in which: 1 = no off-odour, 2 = slight off-odour, 3 = little offodour, 4 = moderate off-odour, and 5 = strong off-odour (12).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

Djenane¹,

Martı́nez²,

Blanco³

et al. 2005

Braz. J. Microbiol.

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Beef steaks were inoculated with one or other of two protective strains of lactic acid bacteria (bacteriocinogenic Lactobacillus sakei CTC 372 or the uncharacterized Lactobacillus CTC 711), and stored under modified atmospheres (20-40% CO2). Inoculation of meat with LAB inhibited growth of the spoilage bacteria. Neither CO2 in the pack atmosphere or inoculation with protective strains, nor a combination of both, affected formation of metmyoglobin or the development of off-odours. The formation of metmyoglobin in meat pigments and the sensory odour scores were compatible to those of fresh meat which had not undergone either oxidative deterioration or microbial spoilage. Listeria monocytogenes was inhibited in broth by meat surface microbiota containing the protective strains. With initial numbers of 5.6 log cfu mL -1 , after 7 days incubation at 3ºC, L. monocytogenes were recovered at log mean numbers of 2.8 log cfu mL -1 when no protective strain was present. At 8ºC, the numbers of L. monocytogenes were reduced by about 2.5 or 1.5 log mL -1 in the presence of Lb. sakei CTC 372 or Lb. CTC 711, respectively. At 25ºC, the numbers of L. monocytogenes recovered from broth containing either protective strain were about 5 log lower than the numbers recovered from broth containing L. monocytogenes only.

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“…The second section was illuminated by a low-UV colorbalanced lamp (Promolux 1 Platinum L36 w; Market Group Ventures Inc., Shawnigan Lake, BC, Canada). The third section remained in the dark, and the light sources emission spectra was given by Djenane et al (2001). All illuminated samples were exposed to lighting continuously at 1000 lux at the surface.…”

Section: Sample Preparation and Display Conditionsmentioning

confidence: 99%

“…The use of a UV barrier in packaging material reduced light-induced discoloration of frozen minced beef during display (Andersen, Bertelsen, & Skibsted, 1989). Djenane, Sa´nchez-Escalante, Beltra´n, and Roncale´s (2001) reported that shelf life of fresh meat was extended from 12 to 22 days, a term similar to that when displayed in the dark, by using either a low-UV lamp or a standard fluorescent lamp with a UV filter.…”

Section: Introductionmentioning

confidence: 99%

Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere Efecto de los antioxidantes y las condiciones de iluminación sobre el color y la estabilidad de los lípidos de hamburguesas de res envasadas en atmósfera modificada alta en oxígeno

Sánchez-Escalante

Torrescano

Djenane

et al. 2011

CyTA - Journal of Food

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The effects of antioxidants (rosemary, carnosine and taurine, together with ascorbic acid) and the influence of different lighting conditions (standard supermarket fluorescent, low-UV color-balanced lamp, and darkness) were studied in fresh beef patties packaged in modified atmosphere and displayed at 2 8C for 20 days. Oxidation stability (TBARS), instrumental color, metmyoglobin formation, psychrotrophic flora, and sensory attributes (off-odour and discoloration) were measured at four-day intervals. Rosemary and, to a lesser extent, carnosine (both with ascorbic acid) were very effective in inhibiting both metmyoglobin formation and lipid oxidation, thus stabilizing red meat color and retarding off-odour development. These effects were most noticeable in patties subject to lighting during display, either with the standard fluorescent or with the low-UV color-balanced lamp. Treatment with rosemary and ascorbic acid in the absence of UV radiation gave rise to the lowest oxidation values. Conversely, the combination of taurine and ascorbic acid exerted a significant prooxidant effect.Keywords: natural antioxidants; rosemary; carnosine; taurine; ascorbic acid; lighting; meat; lipid oxidation; color stability; beef patties Los efectos de los antioxidantes (romero, carnosina y taurina, junto con a´cido asco´rbico) y la influencia de diferentes condiciones de iluminacio´n (iluminacio´n esta´ndar de supermercado, baja en UV color balanceado, y oscuridad) fueron estudiados en hamburguesas de res envasadas en atmo´sfera modificada y mantenidas a 2 8C durante 20 dı´as. La estabilidad a la oxidacio´n (TBARS), el color instrumental, la formacio´n de metamioglobina, el crecimiento de la flora psicro´trofa y los atributos sensoriales (olor desagradable y decoloracio´n) fueron estudiados a intervalos de cuatro dı´as. El romero, y en menor grado la carnosina, ambos con a´cido asco´rbico, fueron muy efectivos en la inhibicio´n tanto de la formacio´n de metamioglobina como de la oxidacio´n de lı´pidos, permitiendo la estabilizacio´n del color rojo de la carne y retrasando el desarrollo de olores desagradables. Estos efectos fueron ma´s evidentes en las hamburguesas que fueron mantenidas bajo condiciones de iluminacio´n, ya sea con la iluminacio´n esta´ndar de supermercado o con la baja en UV color balanceado. El tratamiento con romero y a´cido asco´rbico en ausencia de radiacio´n UV dio lugar a los valores ma´s bajos de oxidacio´n. Contrariamente, la combinacio´n de taurina con a´cido asco´rbico ejercio´un significativo efecto prooxidante. Palabras

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Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions

Cited by 126 publications

References 21 publications

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

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