Packaging alternatives to deliver fresh meats using short- or long-term distribution

Jeremiah, L. E.

doi:10.1016/s0963-9969(01)00096-5

Cited by 172 publications

(129 citation statements)

References 99 publications

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“…Paulsen and Winkelmayer (2004) reported that the microbial contamination (total aerobic counts -bacterial surface counts) of game carcasses in October -December were significantly lower (4.12 log 10 cfu/cm 2 ) than in June -August (5.65 log 10 cfu/cm 2 ). It has been assumed that the symptoms of microbial spoilage of meat (undesirable aroma and colour) may be observed when total microbial counts reach 7 -8 log cfu/cm 2 or g meat (Jeremiah 2001). In the present study, the above level was attained after 21 days of cold storage of meat samples under vacuum and MA, but without the undesirable aroma or colour of the investigated meat.…”

Section: Discussionsupporting

confidence: 44%

“…This method regulates the process of microbial growth, changes in meat colour and lipid oxidation (Jo et al 1999, Labadie 1999. The food processing industry relies on two methods of modifying the atmosphere in the packaging process: vacuum packaging and modified atmosphere packaging (Jeremiah 2001).…”

Section: Introductionmentioning

confidence: 99%

“…Similarly to vacuum packaging, modified atmosphere packaging (MAP) extends the shelf-life of meat and preserves its attractive colour. MAP can deliver optimal results subject to the gas mixture composition applied in the packaging process (Jeremiah 2001). From among the gases which may come into contact with food products under EU legislation (European Parliament and Council Directive 1995), carbon dioxide, nitrogen and oxygen are most popularly applied in meat packaging (Soørheim et al 1999).…”

Section: Introductionmentioning

confidence: 99%

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Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Daszkiewicz¹,

Kondratowicz²,

Koba-Kowalczyk³

2011

Polish Journal of Veterinary Sciences

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This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2 o C) under vacuum and modified atmosphere (MA) conditions (40% CO 2 /60% N 2 and 60% CO 2 /40% N 2 ). After 21 days of storage, meat packaged in a MA with 40% CO 2 had higher (P ≤ 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO 2 . The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO 2 were increasing for the first 7 days of storage, and then they decreased (P ≤ 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P ≤ 0.05) cooking loss. During meat storage, a significant increase (P ≤ 0.05) in total microbial counts and psychrotrophic bacteria was observed.

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Section: Discussionsupporting

confidence: 44%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Daszkiewicz¹,

Kondratowicz²,

Koba-Kowalczyk³

2011

Polish Journal of Veterinary Sciences

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“…Similar observations were also reported by Berruga et al (2005) in vacuum packaged lamb. Oxidation might also be responsible for the formation of metmyoglobin and gradual changes in colour attributes during storage (Jeremiah 2001). Several researchers have suggested that lipid oxidation promotes oxymyoglobin oxidation (Yin and Fautsman 1993;O'Grady et al 2000).…”

Section: Resultsmentioning

confidence: 99%

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

2012

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The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4±1°C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P<0.05) increase in hardness and gumminess of nuggets was observed during the storage. But, VP nuggets showed minimum changes in texture parameters. TBARS values were significantly (P<0.05) lower in VP and VP + PPE than AP. In ground meat, VP reduced the TBARS by 27 % and PPE reduced the TBARS by 41 %. In nuggets, TBARS was decreased by 17 % and 40 % in VP and VP + PPE respectively. Total plate counts were significantly higher (>log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.

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“…Good hygienic conditions and refrigeration are necessary to delay the onset of bacterial spoilage. Also, the use of modified atmosphere packing (MAP) allows prolonging the period of time in which the product's freshness is preserved (Jeremiah 2001). However, a large proportion of fresh poultry is still distributed at low storage temperatures without packaging (Cooksey 2014).…”

Section: Introductionmentioning

confidence: 99%

Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS

et al. 2018

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The use of proton transfer reaction mass spectrometry (PTR-MS) for freshness classification of chicken and turkey meat samples was investigated. A number of volatile organic compounds (VOCs) were selected based on the correlation (> 95%) of their concentration during storage at 4°C over a period of 5 days with the results of the microbial analysis. In order to verify if the selected compounds are not sample-specific, a number of samples sourced from various retailers were classified using the concentration of these compounds in the samples' volatile fraction as input variables. The classification was performed using the support vector machines (SVM) supervised pattern recognition algorithm. It was concluded that it is possible to evaluate the shelf life of meat samples obtained from the same source based on the results of a prior analysis. The PTR-MS fingerprint approach might supplement the currently used methods of shelf life evaluation of poultry due to the short time and nondestructive nature of measurement and ease of quantitative analysis.

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Packaging alternatives to deliver fresh meats using short- or long-term distribution

Cited by 172 publications

References 99 publications

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS

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