Storage and Preservation of Raw Meat and Muscle-Based Food Products

Kerry, Joe P.; Tyuftin, Andrey A.

doi:10.1016/b978-0-08-100694-8.00010-8

Cited by 11 publications

(9 citation statements)

References 39 publications

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“…Recently, several aspects have become increasingly important such as the aspect of the packages, traceability, and labelling, which should be usable also by consumers that do not have any specific knowledge about meat quality [4][5][6][7]. Currently, the most used typologies of packaging for raw meats are modified atmosphere packaging (MAP), traditional vacuum packaging, and vacuum-skin packaging [8,9].…”

Section: Introductionmentioning

confidence: 99%

Influence of Skin Packaging on Raw Beef Quality: A Review

Stella

Bernardi

Tirloni

2018

Journal of Food Quality

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A detailed revision of several aspects related to the application of skin packaging to raw beef was considered. Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all, the influence of this typology of packaging on the microbial population of raw meat was studied, with particular attention to total viable count, aerobic spoilage bacteria, anaerobic bacteria, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria. Moreover, the effect on acidification by LAB was also deepened. As colour is the main characteristic influencing purchase decisions at the point of sale, the effect of skin packaging on this parameter was evaluated for raw meat but also for cooked meat. Tenderness, juiciness, and the ability to hold liquid of raw meat when packed in skin conditions were also considered. Furthermore, odour and flavour were considered as sensorial parameters possibly affected by skin packaging. Finally, acceptability by consumer was also investigated. In the studies considered, results showed that skin packaging is advantageous in terms of maintenance of meat quality and for prolonging shelf-life, improving the stability of the products.

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Section: Introductionmentioning

confidence: 99%

Influence of Skin Packaging on Raw Beef Quality: A Review

Stella

Bernardi

Tirloni

2018

Journal of Food Quality

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“…Oxygen in the packaging space can lead to various oxidation reactions in food products, which can result in odor generation, loss of nutritional value, and color changes; accordingly, control of oxygen is extremely important (Kerry & Tyuftin, 2017). The oxygen permeability coefficient is one of the important parameters in assessing the air permeability of antimicrobial films: the larger the value of this coefficient, the higher the air permeability.…”

Section: Oxygen Permeability Coefficient Analysismentioning

confidence: 99%

Characterization of polysaccharide-based antibacterial films properties of loaded with Nisin and preservation of fresh-cut watermelon

et al. 2023

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The study aimed to improve polysaccharide-based packaging to extend the shelf life of fresh produce; a composite film with antimicrobial function was developed and tested. The packaging film is a blend of agar, a film-forming substrate; carrageenan, as a reinforcing agent; glycerol, as a plasticizer; and Nisin, an antimicrobial agent. The film was evaluated for its antibacterial, mechanical, and barrier properties at different humidity levels, using fresh-cut watermelon as the test food material. The film effectively inhibited the growth of Staphylococcus aureus and Listeria monocytogenes. Under relative humidity of 20%, 50%, and 90%, the tensile strength of the antibacterial film containing 0.28% Nisin was 23.08 ± 0.65, 16.09 ± 1.73, and 6.52 ± 0.56 MPa, respectively, and the film also had excellent barrier and heat-sealing properties. The packaging test using fresh-cut watermelon sealed in the antibacterial film containing 0.28% Nisin, under controlled atmosphere storage at either 4 °C or 20 °C, effectively inhibited microbial colonization in the melon and slowed the deterioration of the fruit, as indicated by measures of hardness, weight loss, and soluble solids. This method can extend the shelf life of fresh-cut fruit and provide a reference for further research on polysaccharide-based protective film for fresh produce.

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“…It is well known that polymer films composed of proteins and polysaccharides are attractive substrates for different microorganisms, especially bacteria and fungi. Consequently, it will be necessary to investigate the addition of specific antimicrobials to the polymer composition, which were shown to prolong the shelf life of packed food such as sodium octanoate or bitter oranges extracts in gelatin films [26], aminobenzoic or sorbic acids, sodium lactate (NaL) and 3-polylysine in whey protein films [27,28], and many others antimicrobials systems [29]; and which are often required to prevent microbial growth on the films' surface. The other proposed laminates' protection can be developed by the application of a very thin wrapping film on the top side in order to prevent moisture loss from the products, laminates structures and fungi growth.…”

Section: Microstructure Of Laminated Filmsmentioning

confidence: 99%

Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate

Tyuftin

Wang

Auty³

et al. 2020

IJMS

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The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins; gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to evaluate their physical properties. Additionally, films’ preparation employing these ingredients was optimized through the addition of corn oil (O). Overall, 8-types of laminated films (G-SA, G-WPI, SA-WPI, SA-G-WPI, GO-SAO, GO-WPIO, SAO-WPIO and SAO-GO-WPIO) were developed in this study. The properties of the prepared films were characterized through the measurement of tensile strength (TS), elongation at break point (EB), puncture resistance (PR), tear strength (TT), water vapour permeability (WVP) and oxygen permeability (OP). The microstructure of cross-sections of laminated films was investigated by scanning electron microscopy (SEM). Mechanical properties of films were dramatically enhanced through the addition of film layers. GO-SAO laminate showed the best barrier properties to water vapour (22.6 ± 4.04 g mm/kPa d m2) and oxygen (18.2 ± 8.70 cm3 mm/kPa d m2). SAO-GO-WPIO laminate film was the strongest of all laminated films tested, having the highest TS of 55.77 MPa, PR of 41.36 N and TT of 27.32 N. SA-G-WPI film possessed the highest elasticity with an EB value of 17.4%.

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Storage and Preservation of Raw Meat and Muscle-Based Food Products

Cited by 11 publications

References 39 publications

Influence of Skin Packaging on Raw Beef Quality: A Review

Influence of Skin Packaging on Raw Beef Quality: A Review

Characterization of polysaccharide-based antibacterial films properties of loaded with Nisin and preservation of fresh-cut watermelon

Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate

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