The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef

Jeremiah, L. E.; Gibson, L.L.

doi:10.1016/s0963-9969(01)00104-1

Cited by 83 publications

(47 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Modified atmosphere packaging uses a combination of specific gases, which can enhance the shelf life of retail meat products (Jeremiah and Gibson 2001). Carbon dioxide is the major anti-microbial factor of MAP.…”

Section: Discussionmentioning

confidence: 99%

“…Most of the gases used for food packaging exhibit various degrees of bacteriostatic or bactericidal effects. Shelf life of meat packaged under modified atmosphere is decisively influenced by its initial microbial contamination, the appropriateness of gas mixture used and strict cold chain compliance (Jeremiah and Gibson 2001;Farber 1991). Other gases may also be used for MAP, for instance argon (Ar) or carbon monoxide (CO), which act to stabilize the red colouring of meat and to extend its shelf-life (Sørheim et al 1997;Sivertsvik et al 2002).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere

et al. 2010

View full text Add to dashboard Cite

The aim of the study was to investigate the effects of two modified atmospheres with a different combination of gases on selected groups of microorganisms and on concentrations of biogenic amines (BAs) in samples of poultry breast muscle. The samples were packaged under modified atmosphere A (75% O 2 a 25% CO 2 ) or B (75% N 2 and 25% CO 2 ) and stored at temperatures from +2 to +4 °C for 14 days. During the storage period, O 2 concentrations in modified atmosphere A (MA A) decreased from the initial 74.8 ± 0.3% to 55.9 ± 6.6% at the end of the storage period. In all samples, counts of psychrotrophic bacteria counts, Brochothrix thermosphacta, lactic acid bacteria and coliform microorganism were determined. The tests were made on the packaging day, and then after three, nine and fourteen days of storage. At the end of the storage period, higher numbers of psychrotrophic bacteria (6.5 ± 0.7 log 10 cfu·g -1 ), Brochothrix thermosphacta (4.8 ± 0.3 log 10 cfu·g -1 ) and lactic acid bacteria (1.7 ± 0.4 log 10 cfu·g -1 ) were found on samples packaged under MA A. Samples packaged under modified atmosphere B on the other hand contained higher numbers of coliform bacteria (4.1 ± 0.6 log 10 cfu·g -1 ) at the end of the storage period. In addition to microbiological indicators, concentrations of biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine, spermidine and β-phenylethylamine) were also determined. In fresh samples and after three days of storage, only spermine and spermidine were found. After 9 and 14 days, also other BAs were detected. The biogenic amine totals at the end of the storage period was 60.0 ± 13.2 mg·kg -1 in samples packaged under MA A and 129.0 ± 41.3 mg·kg -1 in samples packaged under MA B. The most abundantly represented biogenic amines in samples packaged under MA A were putrescine and spermine (49.7 and 24.8%, respectively, at the end of the storage period), and putrescine and cadaverine in samples packaged under MA B (47.0 and 32.9 %, respectively, at the end of the storage period).

show abstract

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere

et al. 2010

View full text Add to dashboard Cite

show abstract

“…These root causes are occurring at consumer end because of the issues within the beef supply chain. For instance, discoloration of beef could be due to lack of vitamin E in the diet of cattle (Liu et al 1995;Houben et al 2000;Cabedo et al 1998;O'Grady et al 1998;Lavelle et al 1995;Mitsumoto et al 1993) and temperature abuse of beef products along the supply chain (Rogers et al 2014;Jakobsen and Bertelsen 2000;Gill and McGinnis 1995;van Laack et al 1996;Jeremiah and Gibson 2001;Greer and Jones 1991). Lack of tenderness is because of absence or inefficient maturation of carcass from which beef products are derived (Riley et al 2005;Vitale et al 2014;Franco et al 2009;Gruber et al 2006;Monsón et al 2004;Sañudo et al 2004;Troy and Kerry 2010).…”

Section: Literature Reviewmentioning

confidence: 99%

“…The beef products might have been subjected to temperature abuse (Rogers et al 2014;Jakobsen and Bertelsen 2000;Gill and McGinnis 1995;Eriksson et al 2016). If they have been exposed to a temperature of more than three degree Celsius, they loses their fresh red colour prior to expiry of their shelf life (Rogers et al 2014;van Laack et al 1996;Jeremiah and Gibson 2001;Greer and Jones 1991). Therefore, to avoid the issue of discolouration of meat at consumer end, the cattle should be fed with fresh grass at beef farms and after getting processed into beef products, they should be kept at chilled temperature throughout the supply chain.…”

Section: Root Cause Identification and Waste Mitigation Strategymentioning

confidence: 99%

Use of twitter data for waste minimisation in beef supply chain

2016

View full text Add to dashboard Cite

Approximately one third of the food produced is discarded or lost, which accounts for 1.3 billion tons per annum. The waste is being generated throughout the supply chain viz. farmers, wholesalers/processors, logistics, retailers and consumers. The majority of waste occurs at the interface of retailers and consumers. Many global retailers are making efforts to extract intelligence from customer's complaints left at retail store to backtrack their supply chain to mitigate the waste. However, majority of the customers don't leave the complaints in the store because of various reasons like inconvenience, lack of time, distance, ignorance etc. In current digital world, consumers are active on social media and express their sentiments, thoughts, and opinions about a particular product freely. For example, on an average, 45,000 tweets are tweeted daily related to beef products to express their likes and dislikes. These tweets are large in volume, scattered and unstructured in nature. In this study, twitter data is utilised to develop waste minimization strategies by backtracking the supply chain. The execution process of proposed framework is demonstrated for beef supply chain. The proposed model is generic enough and can be applied to other domains as well.

show abstract

“…These crystals accelerate the extent of myofiber detachment and breakage (Bahuaud et al, 2008;Kaale et al, 2013). However there are few published studies on effect of superchilling on shelf of livestock products (Jeremiah and Gibson, 1997 in pork cuts; Jeremiah and Gibson, 2001 in beef steaks) and meat (Gill and McGinnis, 1995 in beef;Liu et al, 2012 in beef;Lan et al, 2016 in rabbit meat) and only few literature concerning chicken breast (Lawrence et al, 2010) has been published.…”

Section: Issn: 2319-7706 Volume 6 Number 2 (2017) Pp 675-683mentioning

confidence: 99%