Vacuum skin pack of beef — A consumer friendly alternative

Lagerstedt, Åsa; Ahnström, Maria Lundesjö; Lundström, Kerstin

doi:10.1016/j.meatsci.2011.01.015

Cited by 53 publications

(40 citation statements)

References 17 publications

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“…Meats packaged in modified atmosphere are universally known to be redder at the beginning of shelf-life and with a higher brightness (L) index [5,61,62]. During storage, nevertheless, a gradual modification of the parameters is constantly noticed, with a decrease in brightness, intensity of red colour ( * index), and colour saturation (Chroma).…”

Section: Raw Meat Colourmentioning

confidence: 99%

“…In vacuum, in fact, the presence of small air spaces determines the persistence of low residual oxygen concentrations, sufficient to cause rapid oxidation of deoxymyoglobin to metmyoglobin, thanks to the penetration of oxygen into the superficial layers of meat. This phenomenon does not occur in the skin packaging, thanks to the tighter adhesion of the plastic film to the surface of meat [5,25,36,50,62].…”

Section: Raw Meat Colourmentioning

confidence: 99%

“…The same advantage was recognized by large scale retailers, as these products were intended for "self-service." 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%

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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: Raw Meat Colourmentioning

confidence: 99%

Section: Raw Meat Colourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of Skin Packaging on Raw Beef Quality: A Review

Stella

Bernardi

Tirloni

2018

Journal of Food Quality

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“…The bright red colour of red meat is the most important quality attribute to a consumer at the point of purchase (Jeremiah et al, 1972, Killinger et al, 2004and Kropf, 1980. In addition, unacceptable water holding capacity, resulting in increased driploss in packaging that is unattractive to consumers, more susceptible to bacterial growth and that leads deterioration of eating quality (Lagerstedt et al, 2011 andVázquez et al, 2004). Various pre-harvest, harvest and post-harvest processes could affect the colour and water holding qualities of meat.…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary beta-agonist treatment, vitamin D3 supplementation and electrical stimulation of carcasses on colour and drip loss of steaks from feedlot steers

et al. 2012

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In this study, 20 young steers received no beta-agonist (C) and 100 animals all received zilpaterol hydrochloride (Z), with 1 group receiving Z while the other 4 groups receiving Z and vitamin D 3 at the following levels (IU/animal/day) and durations before slaughter: 7 million for 3 days (3D7M) or 6 days (6D7M), 7 million for 6 days with 7 days no supplementation (6D7M7N) and 1 million for 9 days (9D1M). Left carcass sides were electrically stimulated (ES) and right sides not (NES). Samples were analysed fresh or vacuum-aged for 14 days post mortem. Parameters included drip loss and instrumental colour measurements. In general, zilpaterol showed increased drip loss, lighter meat, and reduced redness. Vitamin D 3 supplementation could not consistently overcome these negative effects. All vitamin D 3 treatments reduced drip loss of stimulated aged steaks.Keywords: Vitamin D 3 , zilpaterol, electrical stimulation, calpains, meat tenderness # Corresponding author. E-Mail: pstrydom@arc.agric.za 2 IntroductionPhysical appearance of retail meat cuts during display is a critical link in the first step of the consumer satisfaction process. The bright red colour of red meat is the most important quality attribute to a consumer at the point of purchase (Jeremiah et al., 1972, Killinger et al., 2004and Kropf, 1980. In addition, unacceptable water holding capacity, resulting in increased driploss in packaging that is unattractive to consumers, more susceptible to bacterial growth and that leads deterioration of eating quality (Lagerstedt et al., 2011 and Vázquez et al., 2004). Various pre-harvest, harvest and post-harvest processes could affect the colour and water holding qualities of meat.Beta-agonists are supplemented to feedlot cattle to improve weight gain and feed efficiency and increase carcass yield (Dikeman, 2007, Dunshea et al., 2005, Kellermeier et al., 2009). However, beta-agonists also induce muscle toughness in supplemented animals Holmer et al., 2009) especially in ruminants, mainly due to an increase in activity of the inhibitor calpastatin and a reduction in calpain activity ( Koohmaraie and Shakelford, 1991, Strydom et al., 2009 and Wheeler and Koohmaraie, 1997. In addition, various studies have reported effects on other quality attributes like colour and water holding capacity (Avendaño-Reyes et al., 2006, Geesink et al., 1993, Gonzalez et al., 2009, Rogers et al., 2010 and Vestergaard, Sejrsen and Klastrup, 1994, which could probably be associated with the shift in fibre type composition (more glycolytic or white) ( Geesink et al., 1993, Gonzalez et al., 2009, Strydom et al., 2009 and Vestergaard, Henckel, Oksbjerg and Sejrsen, 1994 and muscle hypertrophy (Kellermeier et al., 2009) caused by beta-agonists. It is also well-known that processes like electricalstimulation and post mortem ageing may affect colour (Devine et al., 2002, Ledward, 1985, Ledward et al., 1968 and Renerre, 1990) and water holding capacity (Den Hertog-3 Meischke et al. , Devine, 2009 and Strydom et al., 2005 and that t...

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“…Unfortunately, consumers have tendency to dislike the purple-red colour of vacuum packaged meat. But despite this, vacuum packaged meat can preserve colour far longer than the aerobically stored meat, and the colour can bloom when the meat is exposed to air (Lagerstedt et al, 2011). The demand for vacuum packaged meat, especially in pork, is increasing not only in the wholesale market, but also in the retail market.…”

Section: Introductionmentioning

confidence: 99%

Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households

Lee¹,

Jang²

2013

Korean Journal for Food Science of Animal Resources

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Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality characteristics of pork loins during household storage at 5 o C. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant increase in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP samples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.

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Vacuum skin pack of beef — A consumer friendly alternative

Cited by 53 publications

References 17 publications

Influence of Skin Packaging on Raw Beef Quality: A Review

Influence of Skin Packaging on Raw Beef Quality: A Review

Effect of dietary beta-agonist treatment, vitamin D3 supplementation and electrical stimulation of carcasses on colour and drip loss of steaks from feedlot steers

Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households

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