Modified atmosphere packaging of fresh meats–sudden partial adaptation caused an increase in sustainability of dutch supply chains of fresh meats

Velzen, E.U. Thoden van; Linnemann, A.R.

doi:10.1002/pts.776

Cited by 21 publications

(9 citation statements)

References 13 publications

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“…used strategy for increasing shelf life of poultry meat is modified atmosphere packaging (MAP) (Holck et al, 2014;van Velzen & Linnemann, 2008). Storage with high CO 2 (70% CO 2 , 30% N 2 ) can lead to lactic acid bacteria like carnobacteria dominating the flora (Holck et al, 2014;Vihavainen et al, 2007).…”

mentioning

confidence: 99%

Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

McLeod

Liland

Haugen

et al. 2017

Journal of Food Safety

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We have compared the efficacy of continuous ultraviolet (UV‐C) (254 nm) and pulsed UV light in reducing the viability of Salmonella Enteritidis, Listeria monocytogenes, Staphylococcus aureus, enterohemorrhagic Escherichia coli, Pseudomonas spp., Brochothrix thermospacta, Carnobacterium divergens, and extended‐spectrum β‐lactamase producing E. coli inoculated on chicken fillet surface. Fluences from 0.05 to 3.0 J/cm2 (10 mW/cm2, from 5 to 300 s) used for UV‐C light resulted in average reductions from 1.1 to 2.8 log cfu/cm2. For pulsed UV light, fluences from 1.25 to 18.0 J/cm2 gave average reductions from 0.9 to 3.0 log cfu/cm2. A small change in the odor characterized as sunburnt and increased concentration of volatile compounds associated with burnt odor posed restrictions on the upper limit of UV treatment, however no sensory changes were observed after cooking the meat. Treatments under modified atmosphere conditions using a UV permeable top film gave similar or slightly lower bacterial reductions.Practical applicationsUltraviolet (UV) light may be used for decontaminating the surface of food products and reduce viability of pathogenic and spoilage bacteria. Exposure of raw chicken fillet surface to various doses of continuous UV‐C or pulsed UV light proposed in the present work represent alternatives for microbiological improvement of this product. Chicken fillets can be treated in intact packages covered with UV permeable top film, thus avoiding recontamination of the meat. UV‐C light treatment is a low cost strategy with low maintenance, whereas pulsed UV light involves more elaborate equipment, but treatment times are short and less space is required. Both methods can be helpful for producers to manage the safety and quality of chicken fillets.

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mentioning

confidence: 99%

Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

McLeod

Liland

Haugen

et al. 2017

Journal of Food Safety

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“…De emissie van broeikasgassen is voor verpakkingen typisch 1-12% van de totale emissies in een levensmiddelverpakkingssysteem [Silvenius 2014]. Een groot verschil met duurzame consumptiegoederen is desalniettemin dat de aan de verpakking gerelateerde verliezen aan levensmiddelen minder goed bekend zijn, omdat ze verspreid door de keten plaatsvinden en meestal niet gedocumenteerd worden [Wohner et al 2019, Thoden van Velzen & Linnemann 2008.…”

Section: Milieueffecten Tijdens Gebruikunclassified

Vraag en antwoord over verpakkingen inrelatie tot houdbaarheid en duurzaamheid

Velzen

Silva

Paillart

et al. 2020

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“…6,[8][9][10] Fresh products such as fruits or cured meat are the most common products to pack in modified atmosphere. 4 But, more frequently, products such as high-quality fruit juices are packed in modified atmosphere in order to reduce deterioration from oxidation and to extend the product shelf life. The modified atmosphere slows chemical and biochemical deteriorative processes as well as slows or prevents the growth of spoilage organisms.…”

Section: Modified Atmosphere Packagingmentioning

confidence: 99%

“…The main benefit of MAP is argued to be the reduction of indirect costs because of less product waste. 4 But, with the increased quality and safety concerns, the importance of being able to assess the status of packed food to ensure its quality and suitability for consumption must also be stressed. Many sensing techniques have been developed; however, most of them destroy the packaged sample, thus causing waste of both products and packages.…”

Section: Introductionmentioning

confidence: 99%

Non‐intrusive Measurements of Headspace Gas Composition in Liquid Food Packages Made of Translucent Materials

et al. 2011

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SUMMARYThe increase in chilled food consumption requires enhanced food safety and quality assurance. Food deteriorating processes are affected by the presence of oxygen, combined with factors such as time and temperature. To slow down deterioration processes and prolong shelf life, traditional packaging methods are being replaced by modified atmosphere packaging, for example. Oxygen, which is naturally present in the headspace of most food packages, is then reduced and controlled. Many sensing techniques for food quality assurance have been developed; however, almost all are intrusive, increasing the complication level and causing sample waste. The purpose of this paper is to introduce a non-intrusive technique [gas in scattering media absorption spectroscopy (GASMAS)] for measuring gas composition in the headspace of liquid food packages. The GASMAS method uses diode laser absorption spectroscopy combined with diffuse light propagation to analyse gas located inside solids and liquids. By illuminating the package from the outside and analysing the scattered light that emerges, the absorption from the gas inside the headspace can be studied. The GASMAS technique was evaluated on a series of carton packages with a high-quality orange juice and a nitrogen headspace. A clear variation in oxygen content was measured for samples with different storage times. The results demonstrate the possibility of using the GASMAS method for non-intrusive quality measurements in food products and packaging. They also indicate the potential for the non-intrusive quality assurance applications without waste of samples. A further development of the technique could include 'inline' quality control of packed food items throughout the food packaging supply chain.

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Modified atmosphere packaging of fresh meats–sudden partial adaptation caused an increase in sustainability of dutch supply chains of fresh meats

Cited by 21 publications

References 13 publications

Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

Vraag en antwoord over verpakkingen inrelatie tot houdbaarheid en duurzaamheid

Non‐intrusive Measurements of Headspace Gas Composition in Liquid Food Packages Made of Translucent Materials

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