Preservation technologies for fresh meat – A review

Zhou, Guanghong; Xu, Xinglian; Liu, Y.

doi:10.1016/j.meatsci.2010.04.033

Cited by 521 publications

(392 citation statements)

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“…Many of them result in chemical and physical changes involving colour, odour, and texture of meat. Taking into consideration demands of consumers, which expect high quality, microbial safety, ecological products with normal flavor and taste, researchers have focused more on alternative decontamination methods such as non-thermal technologies (Aymerich et al 2008, Zhou et al 2010. One of them, novel method is gamma irradiation.…”

Section: Introductionmentioning

confidence: 99%

Effect of low-pressure cold plasma on surface microflora of meat and quality attributes

2013

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The aim of this study was to investigate the effect of cold plasma treatment on the inactivation of microorganisms on meat surface and its influence on colour of meat and pH value. Nitrogen, argon and helium plasma were generated by high voltage discharge in a vacuum chamber (final 0.8 MPa) with exposure times of 5 and 10 min. Total number of microorganisms, psychrotrophs and number of yeast and mould were determined using plate method. Instrumental evaluation of colour parameters L* a* b* was performed by colorimeter Minolta Cr 400. Psychrotroph bacteria counts and total number of microorganisms exposed to helium and argon plasma for 10 min were reduced about 3 log cfu/cm 2 and 2 log cfu/cm 2 , respectively. Increasing reductions of yeasts and moulds were also obtained and were about 3 cfu/cm 2 (helium) and 2,6 cfu/cm 2 (argon). The usage of nitrogen plasma has not resulted in any significant reduction of counts of psychrotrophs and total. number of microorganisms. Yeasts and moulds were little affected by nitrogen plasma and their numbers decrease about 1 log cfu/cm 2. after 10 min of treatment. No significant differences in colour parameters and pH value after cold plasma treatment were observed. These results demonstrated that cold plasma has antimicrobial activity and could be a promising method of biodecontamination, but further investigations focusing on meat quality have to be determinate.

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Section: Introductionmentioning

confidence: 99%

Effect of low-pressure cold plasma on surface microflora of meat and quality attributes

2013

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“…lactic acid bacteria (LAB) and their antimicrobial products such as lactic acid and bacteriocins, were investigated to extend the shelf life of meat/meat products and to obtain `green label` products. For example, nisin is only commercially available bacteriocin and showed good antibacterial action in artificially contaminated pork and in combination with 2% sodium chloride an excellent anti-listerial effect in minced beef; pentocin 31-1 (produced by Lactobacillus pentosus 31-1 isolated from the traditional Chinese fermented Xuanwei ham) effectively inhibited volatile basic nitrogen (VBN) and suppressed the growth of indigenous microbiota, especially Listeria and Pseudomonas, in chilled pork storage [16].…”

Section: Ionizing Radiationmentioning

confidence: 99%

“…Pressure processing is usually carried out in a steel cylinder containing a liquid pressure-transmitting medium, e.g. water, while the product is protected from direct contact by using sealed flexible packaging [16]. The recommended pressure/time combination for meat/meat products of 600-700 MPa for 2-5 minutes showed quick inactivation of L. monocytogenes, as well as other indigenous microbiota [25].…”

Section: High Hydrostatic Pressure (Hhp)mentioning

confidence: 99%

Cold chain management in meat storage, distribution and retail: A review

Nastasijević

Lakicević

Petrović

2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. Meat is a perishable product with a short shelf life and therefore short selling times. Therefore, cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/meat products. Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria, and should be kept at temperatures that do not result in a risk to health. The cold chain should not be interrupted at all times along the meat distribution chain. The complexity of global meat supply chain, with frequently long distribution chains associated with transportation of the product within one country, from one to another country and from one to another continent, makes the solutions for the chilling and freezing regimes, as well as monitoring of time-temperature profiles, very important for the overall success in delivery of product which will be accepted by consumer for its freshness and safety levels. From recently, there are several available options for control and management of the cold chain, such as chilled and frozen storage combinations, superchilling, ionizing radiation, biopreservation, high hydrostatic pressure (HHP), active packaging, wireless sensors, supported with the software-based cold chain database (CCD).

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“…1 These factors can cause undesirable changes in beef quality attributes such as color, odor, texture, and nutritional composition. One of the most important attributes of beef is color that greatly influences purchase, since consumers associate this attribute to quality.…”

Section: Introductionmentioning

confidence: 99%