Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation

Uboldi, E.; Zanoletti, M.; Franzetti, L.; Limbo, Sara

doi:10.1016/j.fpsl.2015.06.004

Cited by 8 publications

(8 citation statements)

References 38 publications

(36 reference statements)

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“…These observations likely reflect residual oxygen in control packages, leading to accelerated lipid oxidation and significantly higher TBARS under atmospheric oxygen conditions. In agreement with many previous studies, effective control of lipid oxidation by oxygen scavengers can increase the shelf‐life of meat products (Cecchi, Passamonti, and Cecchi, ; Martínez et al., ; Mexis, Chouliara, and Kontominas, ; Limbo et al., ; Uboldi, Zanoletti, Franzetti, & Limbo, ). In particular, Martínez et al.…”

Section: Resultssupporting

confidence: 91%

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Ascorbic Acid‐Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf

Lee¹,

Chang

Lee

et al. 2018

Journal of Food Science

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Oxygen-scavenging sachets containing iron powder have been generally used although those have several problems. Therefore, to solve them, an ascorbic acid-based oxygen scavenger composed of activated carbon and sodium l-ascorbate was newly developed. It did not only inhibit lipid oxidation but also reduce microbial growth in meatloaves. It could be used as a promising packaging material to protect meat products from lipid oxidation and microbial contamination.

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Section: Resultssupporting

confidence: 91%

“…() and Uboldi et al. () reported that oxygen scavengers were effective at inhibiting lipid oxidation of fresh ground beef patties by preventing lipid oxidation. Mexis et al.…”

Section: Resultsmentioning

confidence: 99%

Ascorbic Acid‐Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf

Lee¹,

Chang

Lee

et al. 2018

Journal of Food Science

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“…As expected, ground beef in master packs with a slight amount of oxygen, i.e., no oxygen scavenger, exhibited meat pigment oxidation making the use of this type of package not feasible. This finding is in agreement with Beggan et al (2006) and Uboldi et al (2015) who concluded that the addition of oxygen scavengers reduced metmyoglobin formation in meat compared to packages that did not contain an oxygen scavenger. In that study, metmyoglobin concentration was significantly higher in packages without oxygen scavengers after 7 d of storage.…”

Section: Myoglobin Formssupporting

confidence: 92%

“…When this is the case, meat that is allowed to bloom in air becomes a bright red color (Buys, 2004;O'Keeffe and Hood, 1980;Wilkinson et al, 2006). Similar to our study, Isdell et al (1999) and Uboldi et al (2015) found that beef steaks and beef patties of ground meat, respectively, stored in reduced oxygen master packs with oxygen scavengers exhibited typical bloom, showing higher a* values (redness).…”

Section: Colorsupporting

confidence: 87%

Oxygen Scavengers affect Gas Mixture and Color Stability of Master Packed Ground Beef

Custode

Campbell

Cassar

et al. 2017

Meat and Muscle Biology

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This study investigated the effect of storage time, display time, oxygen scavengers, and carbon dioxide concentration on master packed ground beef color and package characteristics. Samples were stored at 0.5°C for up to 28 d in 20% CO 2 /80% N 2 and 30% CO 2 /70% N 2 . Results indicated that red meat color was maintained for up to 28 d of storage. Nevertheless, a* values (meat redness) decreased during display as storage time increased (p < 0.05). Master packs with 2 types of oxygen scavengers showed comparable total carbon dioxide absorbed. However, differences between oxygen scavengers were noticed in packages that did not include meat. Carbon dioxide significantly decreased by 14 d of storage in packages with oxygen scavengers (p < 0.05), and remained low for the duration of the study. Carbon dioxide absorption by an oxygen scavenger is an important factor when considering the headspace gas and specific oxygen scavenger used in a modified atmosphere packaging system.

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“…Packaging is a technology that can be used together with refrigeration in order to delay meat degradation (Uboldi et al 2015). One type of packaging that has come to prominence is modified atmosphere packaging (MAP).…”

Section: Introductionmentioning

confidence: 99%

Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance

et al. 2018

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Convenience foods like chilled meat usually have a short shelf life. Modified atmosphere packaging (MAP) can be used together with refrigeration to retard meat degradation. This work evaluated the effect of MAP on the preservation and consumers acceptance of lamb meat. Lamb loins were packed in five conditions: 15% O + 85% CO (O15), 30% O + 70% CO (O30), 45% O + 55% CO (O45), 60% O + 40% CO (O60), and Vacuum (control). Physicochemical, sensory, and microbiological analyses were carried out along 21 days of refrigerated (1 ± 1 °C) storage. Treatments O30, O45 and vacuum presented the lowest oxidation values: 0.60, 0.61 and 0.30 Malonaldehyde Kg respectively. Treatment O45 showed the highest a* until the seventh day of storage (16.64). In the sensory preference ranking test, O30 and O45 received best scores in the first and second weeks of storage, respectively. Treatments O30 and O45 delivered products with lower microbial counts than the other ones. Considering a balance between consumer preference and microbiological results, we propose the use of 45% O + 55% CO gas composition to extend the shelf life of lamb loin.

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Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation

Cited by 8 publications

References 38 publications

Ascorbic Acid‐Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf

Ascorbic Acid‐Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf

Oxygen Scavengers affect Gas Mixture and Color Stability of Master Packed Ground Beef

Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance

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