Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films

Reyes, Tristan M.; Smith, Hunter; Wagoner, Madison P.; Wilborn, Barney; Bonner, Tom; Brandebourg, Terry D.; Rodning, Soren P.; Sawyer, Jason T.

doi:10.3390/foods11020162

Cited by 8 publications

(5 citation statements)

References 27 publications

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“…Similar to our findings, a decrease in L* value of vacuum-packaged ground beef patties has been previously reported as a result of the deoxymyoglobin formation in the vacuum-packaged meat [54,69]. The deoxymyoglobin to metmyoglobin shift in stored meat might be a result of the pH changes and rise in the microbial load [54,70].…”

Section: Veal Samplessupporting

confidence: 90%

“…The hardness decrease in pressurized samples might be attributed to the incomplete inactivation or reactivation of proteolytic enzymes [53]. The increase in hardness and gumminess of HPP-treated meat compared to those of the control had been reported [54]. This might be due to the reduction in the acid, alkaline, and neutral proteases' activities and the denaturation of actin and sarcoplasmic proteins at pressures of 200-400 MPa [55].…”

Section: Effect Of Treatments and Storage Time On Phmentioning

confidence: 99%

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Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

Janardhanan

Olarte

Cervera

et al. 2023

Foods

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The effect of carvacrol added to patties stored at 4 °C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). An emulsion made with olive and linseed oils was added. The physicochemical and microbiological qualities were assessed. Microbial tests indicated negligible growth of spoilage organisms in treated patties. No significant effect of carvacrol on the microbial loads of patties was noticed. Sulfite-reducing clostridia and Enterobacteriaceae were absent in the treated patties, whereas, in the treated veal and hybrid samples, 3 and 2 units of log cfu/g reduction for lactic acid bacteria and molds and yeasts were noted, respectively. On day 7 of storage, veal patties exhibited a significant reduction (p < 0.05) in the L* (53.9–49.3), hardness (32.3–21.4 N), springiness (0.8–0.7 N), cohesiveness (0.49–0.46), and chewiness (12.2–7.1) and a hike in the a* value (5.3–9.4). No significant changes in L* (59.1–58.6), a* (8.57–8.61), hardness (11.6–10.6 N), or cohesiveness (0.27–0.26) were observed in plant-based patties over the storage times, whereas reductions in springiness (0.5–0.4), chewiness (1.9–1.3), and b* (26.6–29.1) were noted in them. In hybrid patties, the L* (53.9–52.5) and b* values (24.9–24.3) were consistent but had a significant decrease in a* value (5.9–3.5) along the days of storage under study. The texture parameters of the hybrid patties altered were similar to those of veal patties during the 14-day storage time. In all samples, pH decreased with storage time. HPP-SVCOOK was effective on rendering safe and shelf-stable, ready-to-eat patties regardless of their matrix formulation. The addition of carvacrol had limited effects on the textural qualities of the HPP-SVCOOK products. Future studies need to be undertaken to assess the treated patties’ consumer acceptability and sensory profile. The study provides the basis for the development of novel meat-based and plant-based products that are microbiologically safe, with minimum physicochemical alterations during storage.

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Section: Veal Samplessupporting

confidence: 90%

Section: Effect Of Treatments and Storage Time On Phmentioning

confidence: 99%

Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

Janardhanan

Olarte

Cervera

et al. 2023

Foods

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“…An increase in L* using VPA and VPB films is likely the result of film thickness limiting oxygenation of myoglobin and mitochondria resulting in more light scattering on the surface of the steak. Similar changes in lightness were reported in previous studies using vacuum-packaged ground beef over a 14-day simulated display period [20,21]. However, previous literature on the storage of vacuum-packaged whole-muscle cuts after extended wet aging and subsequent fresh storage is limited.…”

Section: Intrumental Colorsupporting

confidence: 80%

Extended Storage of Beef Steaks Using Thermoforming Vacuum Packaging

Bernardez-Morales,

Nichols,

Douglas

et al. 2023

Foods

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Extended storage duration often results in negative quality attributes of fresh or frozen beef steaks. This study focused on evaluating the fresh and cooked meat quality of beef steaks stored using vacuum packaging for 63 days. Steaks 2.54 cm thick were packaged into one of three thermoforming films VPA (250 µ nylon/EVOH/enhanced polyethylene coextrusion), VPB (250 µ nylon/EVOH/enhanced polyethylene coextrusion), or VPC (125 µ nylon/EVOH/enhanced/polyethylene coextrusion). Steaks placed in VPA were lighter (L*) and redder (a*) in surface color (p < 0.05) as the display period increased, whereas steaks packaged in VPB and VPC became darker. Yellowness, hue angle (Hue°), and chroma (C*) values were greater (p < 0.05) in steaks using VPC film as the storage period increased. Calculated spectral values of red to brown were greater (p < 0.05) for steaks in VPA and VPB than in VPC. However, steaks placed in VPC films contained greater (p < 0.05) forms of metmyoglobin and oxymyoglobin and lower calculated relative values of deoxymyoglobin. In addition, packaging treatment altered (p > 0.05) lipid oxidation, but storage time had a greater (p < 0.05) influence on purge loss, cook loss, and Warner-Bratzler shear force (WBSF). Current results suggest that the use of vacuum packaging for extended storage of beef steaks (>60) days is plausible.

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“…Films with low oxygen permeability have been widely used in the packaging field to extend the shelf life of food and medicine. − Since a single polymer usually cannot simultaneously satisfy the requirements of barrier packaging for mechanical resistance, low water vapor permeability, and high oxygen barrier property, multilayer films are highly sought after for their excellent comprehensive performances. − Multilayer barrier films usually consist of two or more materials and are manufactured through lamination and coextrusion techniques. − The oxygen barrier layer is crucial for high-performance packaging materials, as the permeation of oxygen gas can lead to the deterioration of food or drugs through issues such as rancidity, browning reaction, nutrient loss, and microorganism growth . Aluminum, which exhibits extreme barrier properties, is a commonly used functional barrier layer in multilayer packaging film , but has disadvantages such as poor chemical resistance, opacity, lack of microwavability, and high price. , And compared to other flexible packaging materials, aluminum foil has a much higher carbon footprint per kilogram .…”

Section: Introductionmentioning

confidence: 99%

“…2 •s•Pa)) and high BIF (68.3) compared with commercial PET film. Combining facial, extensible, and environmentally friendly fabrication processes, these fabricated biaxially stretched PVA films showed great potential in the field of oxygen barrier packaging, possibly serving as a substitute for aluminum, EVOH, and PVDC.…”

mentioning

confidence: 96%

Green Preparation of High-Performance Poly(Vinyl Alcohol) Film by Combining Gel-Like Extrusion and Biaxial Stretching

Zeng,

Wang,

et al. 2024

Ind. Eng. Chem. Res.

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Poly(vinyl alcohol) (PVA), which has the lowest oxygen permeability among various commercial polymers, shows great potential in high-barrier packaging applications. However, the difficulty in thermal processing of PVA inhibits its use in barrier packaging because the mainstream technique for producing PVA film, i.e., solution casting, has the disadvantages of low production efficiency, long production cycle, and high operating costs. Herein, inspired by the gel spinning of PVA fibers, a moderate amount of water was utilized to achieve the gel-like extrusion of PVA, followed by biaxial stretching, to produce high-performance PVA films. The introduced water disrupted the intra-and intermacromolecular interactions in PVA and formed new hydrogen bonds with PVA molecules. As the water content increased, the proportion of nonfreezable bound water decreased and the percentage of freezable bound water increased, leading to a decrease in the melting point and glass transition temperature and an increase in the melt flowability of PVA. The extruded PVA containing 40% water exhibited an elongation at break of 504.9%, implying good stretchability. After biaxial stretching, the film strength and modulus reached 111.0 MPa and 5.4 GPa, respectively, attributed to the formed highly ordered lamellar structures and greatly improved crystallinity. More importantly, the generated well-ordered crystals provided physical barriers to block oxygen gas permeation, endowing the film with an ultralow oxygen permeability coefficient of 1.89 × 10 −18 cm 3 •cm/(cm 2 •s•Pa) and a high barrier improvement factor of 68.3, compared to commercial PET films. This high-strength and high-barrier PVA film is expected to be widely used in the packaging of food, tobacco, electronic products, textiles, and other items.

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Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films

Cited by 8 publications

References 27 publications

Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

Extended Storage of Beef Steaks Using Thermoforming Vacuum Packaging

Green Preparation of High-Performance Poly(Vinyl Alcohol) Film by Combining Gel-Like Extrusion and Biaxial Stretching

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