Vacuum skin packaging and its effect on selected properties of beef and pork meat

Kameník, Josef; Saláková, Alena; Pavlik, Z; Bořilová, Gabriela; Hulánková, Radka; Steinhauserova, I.

doi:10.1007/s00217-014-2233-9

Cited by 34 publications

(24 citation statements)

References 17 publications

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“…This parameter is not usually substantially modified, as similar loads are reported in the presence and absence of oxygen [35,36]. The comparison between traditional vacuum packaging and skin packaging resulted in slower microbial growth by applying skin technique (with a difference of 1.65-2.1 log CFU/g).…”

Section: Microbial Population Of Raw Meatmentioning

confidence: 73%

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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: Microbial Population Of Raw Meatmentioning

confidence: 73%

“…are strongly inhibited by oxygen-free packaging, reaching differences higher than 2 log CFU/g in bacterial load if compared to modified atmosphere packaging. Some authors highlight the higher inhibition of skin packaging due to the absence of spaces with residual oxygen in the packages [26,35].…”

Section: Microbial Population Of Raw Meatmentioning

confidence: 99%

Influence of Skin Packaging on Raw Beef Quality: A Review

Stella

Bernardi

Tirloni

2018

Journal of Food Quality

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“…These results are in agreement with those of Mancini et al (2009), who reported an increase in the brightness of beef longissimus dorsi and psoas major steaks packaged in a vacuum and 0.4% CD MAP stored from 5 to 9 days. Kameník et al (2014) similarly reported an increase in the L* value for a vacuum-packaged beef, from 33.6 (day 7) to 36.5 (day 35).…”

Section: Color Parametersmentioning

confidence: 82%

“…These authors attributed the changes to the metabolism of lactic acid bacteria, which produce lactic acid. Kameník et al (2014) and Hur et al (2013) have respectively reported that the pH of stored vacuum-packed meat was stable for 21 and 35 days. These authors also observed a decrease in the pH of meat packed in a modified atmosphere, which was explained by the absorption of CD 2 .…”

Section: Phmentioning

confidence: 99%

“…The color most desired by consumers is associated with freshness and is light red for beef (Mistura & Colli, 2009;Zakrys-Waliwander et al, 2011;Dlivera et al, 2013). Therefore, in addition to preserving freshness and quality, the packaging should also provide for the stability of the meat color Mancini et al, 2009;Troy & Kerry, 2010;Kameník et al, 2014;Zhou et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

2016

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This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers' evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CD (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CD. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CD, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CD before packaging allows to obtain the attractive color of vacuum packed beef.

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Advances in Packaging of Poultry Meat Products

Mangalassary

2019

Food Safety in Poultry Meat Production

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Vacuum skin packaging and its effect on selected properties of beef and pork meat

Cited by 34 publications

References 17 publications

Influence of Skin Packaging on Raw Beef Quality: A Review

Influence of Skin Packaging on Raw Beef Quality: A Review

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

Advances in Packaging of Poultry Meat Products

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