The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat

Daniloski, Davor; Petkoska, Anka Trajkovska; Galić, Kata; Ščetar, Mario; Kurek, Mia; Vaskoska, Rozita; Kalevska, Tatjana; Nedelkoska, Daniela Nikolovska

doi:10.1016/j.meatsci.2019.107880

Cited by 22 publications

(11 citation statements)

References 40 publications

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“…This can be explained by the air-barrier protection offered by the packaging materials, which could slow down the activity of microorganisms causing spoilage and it is also coherent with the lower oxidation level and reduced total microbial counts observed in these samples, as described below. Similar results were obtained by Daniloski et al [43], who studied the shelf life of pork meat packaged in biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex) stored under vacuum in refrigeration conditions. Different superscripts within the same column indicate significant differences among samples for the same storage time ( a-c ) or due to storage time for the same sample ( 1-4 ) (p < 0.05).…”

Section: Physicochemical Properties Of Packaged Pork Meatsupporting

confidence: 84%

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

Hernández-García

Vargas

Torres‐Giner

2022

Foods

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In the present study, the effectiveness of a multilayer film of polylactide (PLA), fully bio-based and compostable, was ascertained to develop a novel sustainable packaging solution for the preservation of fresh pork meat. To this end, the multilayer PLA films were first characterized in terms of their thermal characteristics, structure, mechanical performance, permeance to water and aroma vapors and oxygen, and optical properties and, for the first time, compared with two commercial high-barrier multilayer packaging films. Thereafter, the multilayers were thermosealed to package fillets of fresh pork meat and the physicochemical changes, lipid oxidation levels, and microbiological counts were monitored in the food samples during storage under refrigeration conditions. Results showed that the meat fillets packaged in PLA developed a redder color and showed certain indications of dehydration and oxidation, being more noticeably after 11 days of storage, due to the higher water vapor and oxygen permeance values of the biopolymer multilayer. However, the pH changes and bacterial growth in the cold-stored fresh pork meat samples were minimal and very similar in the three tested multilayer films, successfully accomplishing the requirements of the food quality and safety standards at the end of storage.

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Section: Physicochemical Properties Of Packaged Pork Meatsupporting

confidence: 84%

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

Hernández-García

Vargas

Torres‐Giner

2022

Foods

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“…According to Baran et al [15], when fresh meat is packaged with films having a high impermeability to oxygen (under vacuum), anaerobic growth of native microorganisms is favored and the growth of aerobic native microorganisms is limited unlike packaging under oxygen (under air). Moreover, Daniloski et al [16] also showed similar results with these two types of packaging. The different types of packaging can influence the color change due to the presence of microorganisms.…”

Section: Discussionmentioning

confidence: 63%

Relationship between Color and Redox Potential (Eh) in Beef Meat Juice. Validation on Beef Meat

et al. 2020

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In France, around 3.5 million cattle are slaughtered each year, which represents 1.3 million tons of beef carcasses. However, waste due essentially to organoleptic defects is estimated at 3.4% of the production or 45,000 tons of beef carcasses. Microbiological contamination and color are the two major causes of defect. In order to prevent color defect, a study was performed to develop a new method for measuring rapidly and instantly the redox potential as an indicator of color changes in carcasses without slowing down the slaughter line. This measurement would allow to classify them upstream according to their time of colors changes in order to sort them and to avoid food waste in the future. Meat juice has been shown to be a good mimetic medium for the study of color changes. The effect of different parameters was studied in order to fix experimental conditions. Color change is faster in the juice than in the meat and faster at 20 °C than at 4 °C. Redox potential allows following color changes and a symmetry has been highlighted between this thermodynamic measure and color changes.

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“…Such effect should be further investigated. It is generally claimed that if the temperature rises, the permeability coefficients will also increase [ 4 , 30 , 31 ]. This is mainly due to the increased energy and activity of polymer chains, which facilitate the movement of polymer macromolecules, creating a gap between polymer units, resulting in an increased gas permeability [ 32 , 33 , 34 ].…”

Section: Resultsmentioning

confidence: 99%

“…As already mentioned, the better barrier characteristics of PPAcPVDC compared to LLDPE were mostly attributed to the presence of an AcPVDC coating. Similarly, Daniloski et al (2019) showed that PPAcPVDC film was a better barrier to oxygen compared to biaxially oriented coextruded PP [ 31 ]. Moreover, Leterrier (2003) showed that PVDC coating had very low P (8.6 × 10 −3 cm·m −2 ·d −1 ·bar −1 ), which was responsible for the remarkably increased barrier properties of biaxially oriented PP films [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Ultrasound Treatment on Barrier Changes of Polymers before and after Exposure to Food Simulants

et al. 2022

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In this study, we investigated the impact of ultrasound treatment on barrier properties of linear low-density polyethylene (LLDPE) and acrylic/poly(vinylidene chloride) polypropylene (PPAcPVDC) - coated pouches intended for food packaging before and after exposure to food simulants. Packaging pouches were filled with two food simulants, namely ethanol (10% [v/v]) and acetic acid (3% [w/v]), in order to simulate food–packaging interaction and possible compound migration from packaging materials. Samples were subjected to an ultrasound water bath treatment for 5 min, 15 min, and 30 min at 60 °C (±2 °C) and with an amplitude of 100% as an equivalent to the heat-treatment conditions combined with an ultrasound effect. Furthermore, the effect of temperature on the polymer barrier (water vapour and oxygen permeability) properties was tested at 20 °C, 40 °C, and 60 °C. Results showed that PPAcPVDC possessed better properties of water vapour permeability and oxygen permeability properties to LLDPE. Statistical analyses showed a significant (p < 0.001) impact of ultrasound treatment on the overall migration value, regardless of the food simulant used.

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The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat

Cited by 22 publications

References 40 publications

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

Relationship between Color and Redox Potential (Eh) in Beef Meat Juice. Validation on Beef Meat

Effect of Ultrasound Treatment on Barrier Changes of Polymers before and after Exposure to Food Simulants

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