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Prediction of chemical intramuscular fat and visual marbling scores with a conveyor vision scanner system on beef portion steaks. Meat Sci 2023; 199:109141. [PMID: 36827827 DOI: 10.1016/j.meatsci.2023.109141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/30/2022] [Accepted: 02/12/2023] [Indexed: 02/16/2023]
Abstract
This study describes the performance of a Marel conveyer vision scanner, across beef carcases (n = 102) from a wide visual marbling score range, in its ability to predict chemical intramuscular fat (IMF%), Meat Standards Australia (MSA) and AUS-MEAT marbling scores of portion steaks. Vision scanner marbling scores were acquired on fresh-cut steaks, with its predictions tested using a leave-one-out cross validation method, which demonstrated precise and accurate predictions of IMF% (R2 = 0.87; RMSEP = 1.16; slope = 0.09; bias = 0.22), MSA (R2 = 0.82; RMSEP = 70.11; slope = 0.09; bias = 17.08) and AUS-MEAT marbling (R2 = 0.79; RMSEP = 0.75; slope = 0.16; bias = 0.08). Care must be taken when calibrating devices on non-fresh-cut steak, as fresh-cut steaks produced different vision scanner marbling values suggesting different prediction equations are warranted. The Marel vision scanner prediction of visual grader scores was relatively less precise and accurate than its prediction of IMF%, however in this case it may have been due to error in the grader scores.
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A South African beef quality survey. Meat Sci 2023; 198:109109. [PMID: 36702065 DOI: 10.1016/j.meatsci.2023.109109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
In this study a survey of various meat quality characteristics of beef loin cuts was conducted in the City of Tshwane Metropolitan Municipality (Gauteng Province of South Africa) to determine the variation and consistency of beef quality of products purchased over time. Four hundred and twenty beef loin samples were collected on 20 occasions over 308 days from 13 outlets of 2 supplier types (butcher and supermarket). Packaging type, label information and price were considered for the evaluation of meat tenderness, colour, cooking loss, tissue composition and steak thickness. The results demonstrate that large variation in characteristics relevant to consumers' choice and satisfaction among and within different products sold as porterhouse steak in South Africa. In particular, muscle tenderness varied (P < 0.0001) across the 20 products and also showed significant inconsistency over the 20 purchasing events for certain products.
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Shelf-life extension of chilled and superchilled dark-cutting beef held under combined anoxic master packaging and high-oxygen packaging both enriched with carbon dioxide. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display. Anim Biosci 2021; 34:2012-2022. [PMID: 34237929 PMCID: PMC8563243 DOI: 10.5713/ab.21.0172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 04/22/2021] [Accepted: 05/03/2021] [Indexed: 11/27/2022] Open
Abstract
OBJECTIVE In most retail centers, primal pork cuts for sale are usually prepared into retail-ready slices and overwrapped with air-permeable plastic film. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf life during retail display has not been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retail-ready KNP belly and shoulder butt slices during refrigerated display. METHODS Bellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder butt was manually cut into 1.5 cm-thick slices. The slices in each cut type were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride film. The retail-ready packages were then placed in a retail display cabinet at 4°C. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12, and 15 of display. RESULTS The shoulder butt reached the upper limit (20 mg/100 g) of volatile basic nitrogen for fresh meat after 9 days while, the belly remained within this limit throughout the display time (15 days). Both the cuts reached a thiobarbituric acid reactive substances level of above 0.5 mg malondialdehyde/kg after 9 days. The a* (redness) values remained unchanged during first 9 days in both cuts (p>0.05). After 9 days, off-flavor was not found in either cut, but higher off-flavor intensity was found in shoulder butt after 12 days. The shoulder butt was unacceptable for overall eating quality after 12 days while, belly still was acceptable after 12 days. CONCLUSION The belly showed a longer shelf life compared to the shoulder butt, and a shelf life of 9 and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.
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Food loss and waste in the Brazilian beef supply chain: an empirical analysis. INTERNATIONAL JOURNAL OF LOGISTICS MANAGEMENT 2020. [DOI: 10.1108/ijlm-01-2020-0038] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeThe livestock sector contributes significantly to the Brazilian economy, but also creates many environmental and social issues. To mitigate these problems and help counteract the effects of the growing production demand, it is essential to address the prevention of food loss and waste (FLW). Therefore, the aim of the present study is to identify the causes of FLW, model their interrelationships and determine their root causes for the Brazilian beef supply chain (SC).Design/methodology/approach16 causes are analysed using an integrated interpretive structural modelling (ISM) and matrix impact of cross-multiplication applied to classification (MICMAC) methodology. ISM identified interrelationships among the causes and MICMAC determined the root causes of FLW.FindingsThe ISM highlights the “Lack of transportation infrastructures”, “Inadequate handling”, “Poor operational performance”, “Variety of products available in supermarkets” and “Unhealthy animals and outbreaks of disease” as the most influential causes and the MICMAC classifies them as the root causes of FLW in the Brazilian beef SC.Practical implicationsThe results provide fundamental insights for researchers, practitioners and policymakers, by exploring which causes are more influential and which are the root causes, thereby assisting the SC members in the definition of suitable strategies to mitigate FLW.Originality/valueThis is the first empirical analysis of the interdependencies between the causes of FLW in the beef SC.
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Development of nitrite compounded starch-based films to improve color and quality of vacuum-packaged pork. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100521] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Carcass characteristics, meat quality, and functional compound deposition in sheep fed diets supplemented with Astragalus membranaceus by-product. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2019.114346] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.10.0031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The rapid browning of lamb meat on retail display reduces its appeal to consumers and thus the marketability of lamb meat. Predicting the rate of meat browning on retail display would allow retailers to effectively manage this issue. The ability of bloomed meat color at the start of retail display to predict meat browning over subsequent retail display was investigated in lamb loin meat. Mixed breed lambs (n = 4404) produced at 5 sites over 5 yr were slaughtered at ∼23kg carcass weight and measured for loin pH at 24 h, myoglobin, iron and zinc concentrations, isocitrate dehydrogenase activity and intramuscular fat. Loin meat was aged for 5 d before being re-sliced and overwrapped for color measurement over a 72 h simulated retail display. Meat redness (R630/R580) was measured after blooming and every 24 h across display using a Hunterlab spectrophotometer. Simple and partial correlation coefficients between initial and subsequent R630/R580 measures over the display were low (≤ 0.4). Accounting for key muscle traits influencing meat color such as pH24, myoglobin, iron or intramuscular fat concentration did not improve these correlations between bloomed meat color and subsequent meat color over retail display. Therefore bloomed meat color at the start of display is not a useful predictor of meat browning after 24 h of retail display. Alternatively, correlations between 24, 48, and 72 h R630/R580 were > 0.8, suggesting that meat color measured from 24 h of display can accurately predict subsequent retail meat browning.
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Dietary lycopene powder improves meat oxidative stability in Hu lambs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1145-1152. [PMID: 30047152 DOI: 10.1002/jsfa.9282] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 07/22/2018] [Accepted: 07/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The aim of this study was to evaluate the effect of dietary lycopene powder on meat quality and the oxidative stability of lipid and protein of longissimus thoracis (LT) in lamb. A total of 30 male lambs were randomly sampled from three feeding groups (control without lycopene supplement, 200 and 400 mg kg-1 lycopene powder respectively) after 3 months of feeding. The muscle samples were taken after slaughter and stored at 4 °C for 7 days. RESULTS Compared with the control, the results showed that supplementation with lycopene powder gave a higher a* value (redness), and increased the levels of vitamin A and vitamin E. Increasing dietary lycopene powder resulted in a lower degree of lipid and protein oxidation, as evidenced by lower contents of thiobarbituric acid-reactive substance and carbonyl compounds, and higher levels of sulfhydryl groups. CONCLUSION Dietary lycopene powder is an effective antioxidant that blocks the oxidation of meat proteins and lipids, and has a positive effect on increasing lamb meat quality during storage. © 2018 Society of Chemical Industry.
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Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review. Crit Rev Food Sci Nutr 2017; 58:2925-2938. [DOI: 10.1080/10408398.2017.1345854] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Oxygen Scavengers affect Gas Mixture and Color Stability of Master Packed Ground Beef. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.04.0025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study investigated the effect of storage time, display time, oxygen scavengers, and carbon dioxide concentration on master packed ground beef color and package characteristics. Samples were stored at 0.5°C for up to 28 d in 20% CO2/80% N2 and 30% CO2/70% N2. Results indicated that red meat color was maintained for up to 28 d of storage. Nevertheless, a* values (meat redness) decreased during display as storage time increased (p < 0.05). Master packs with 2 types of oxygen scavengers showed comparable total carbon dioxide absorbed. However, differences between oxygen scavengers were noticed in packages that did not include meat. Carbon dioxide significantly decreased by 14 d of storage in packages with oxygen scavengers (p < 0.05), and remained low for the duration of the study. Carbon dioxide absorption by an oxygen scavenger is an important factor when considering the headspace gas and specific oxygen scavenger used in a modified atmosphere packaging system.
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The effect of temperature in the range of -0.8 to 4°C on lamb meat color stability. Meat Sci 2017; 134:28-33. [PMID: 28750332 DOI: 10.1016/j.meatsci.2017.07.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2016] [Revised: 06/07/2017] [Accepted: 07/13/2017] [Indexed: 10/19/2022]
Abstract
This study investigated effects of controlled freezing point storage (CFPS, -0.8°C) on lamb color stability compared with storage at 4°C (control). The muscle samples (n=5) of longissimus thoracis et lumborum from both carcass sides were assigned randomly to the two storage treatments and stored for 10days. The a⁎, b⁎, R630/580 and Chroma values of samples stored in CFPS were significantly higher than that of samples in control from day 2 to day 10 (P<0.05). Higher relative content of oxymyoglobin but lower relative content of metmyoglobin were observed in samples stored in CFPS treatment than those in control over 10days of storage (P<0.05). Meat samples stored in CFPS group had a significantly higher NADH content and metmyoglobin reductase activity than that in control group. In conclusion, ovine muscle stored in CFPS treatment for 10days demonstrated better color stability in comparison with those in 4°C storage.
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Convenient meat and meat products. Societal and technological issues. Appetite 2015; 94:40-6. [PMID: 25656303 DOI: 10.1016/j.appet.2015.01.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2014] [Revised: 01/22/2015] [Accepted: 01/24/2015] [Indexed: 01/01/2023]
Abstract
In past and contemporary foodscapes, meat and meat products have not only been following convenience trends, they have been at the heart of them. Historically, the first substantial demands for meat convenience must have been for the outsourcing of hunting or domestication, as well as slaughtering activities. In its turn, this prompted concerns for shelf-life stabilisation and the development of preservation strategies, such as meat fermentation. Demands for ease of preparation and consumption can be traced back to Antiquity but have gained in importance over the centuries, especially with the emergence of novel socio-cultural expectations and (perceived) time scarcity. Amongst other trends, this has led to the creation of ready meals and meat snacks and the expansion of urban fast food cultures. Additionally, contemporary requirements focus on the reduction of mental investments, via the "convenient" concealment of slaughtering, the optimisation of nutritional qualities, and the instant incorporation of more intangible matters, such as variety, hedonistic qualities, reassurance, and identity. An overview is given of the technological issues related to the creation of meat convenience, in its broadest sense, along with their societal implications.
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Improving beef color stability: Practical strategies and underlying mechanisms. Meat Sci 2014; 98:490-504. [DOI: 10.1016/j.meatsci.2014.06.032] [Citation(s) in RCA: 113] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 06/20/2014] [Accepted: 06/21/2014] [Indexed: 01/31/2023]
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Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat. Meat Sci 2013; 95:311-6. [DOI: 10.1016/j.meatsci.2013.04.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2013] [Revised: 04/04/2013] [Accepted: 04/08/2013] [Indexed: 10/26/2022]
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16
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Retail colour display life of chilled lamb as affected by processing conditions and storage temperature. Meat Sci 2011; 88:354-60. [DOI: 10.1016/j.meatsci.2011.01.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2010] [Revised: 01/11/2011] [Accepted: 01/12/2011] [Indexed: 11/29/2022]
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Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review. Crit Rev Food Sci Nutr 2011; 51:146-77. [DOI: 10.1080/10408390903531384] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics. Meat Sci 2010; 85:394-401. [DOI: 10.1016/j.meatsci.2010.02.007] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2008] [Revised: 01/26/2010] [Accepted: 02/08/2010] [Indexed: 11/20/2022]
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Scandinavian consumer preference for beef steaks packed with or without oxygen. Meat Sci 2010; 85:519-24. [DOI: 10.1016/j.meatsci.2010.02.026] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2009] [Revised: 12/10/2009] [Accepted: 02/24/2010] [Indexed: 11/15/2022]
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Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Sci 2010; 85:224-9. [DOI: 10.1016/j.meatsci.2010.01.002] [Citation(s) in RCA: 212] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2009] [Revised: 12/17/2009] [Accepted: 01/02/2010] [Indexed: 11/22/2022]
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21
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Preservation technologies for fresh meat - a review. Meat Sci 2010; 86:119-28. [PMID: 20605688 DOI: 10.1016/j.meatsci.2010.04.033] [Citation(s) in RCA: 292] [Impact Index Per Article: 20.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2010] [Revised: 04/19/2010] [Accepted: 04/23/2010] [Indexed: 11/28/2022]
Abstract
Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.
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Effect of zilpaterol hydrochloride supplementation of beef steers and calf-fed Holstein steers on the color stability of top sirloin butt steaks1. J Anim Sci 2009; 87:3669-76. [DOI: 10.2527/jas.2009-1815] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Feeding zilpaterol hydrochloride to calf-fed Holsteins has minimal effects on semimembranosus steak color12. J Anim Sci 2009; 87:3751-63. [DOI: 10.2527/jas.2009-1844] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Effects of zilpaterol hydrochloride feeding duration on crossbred beef semimembranosus steak color in aerobic or modified atmosphere packaging12. J Anim Sci 2009; 87:3739-50. [DOI: 10.2527/jas.2009-1843] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Sci 2008; 80:43-65. [DOI: 10.1016/j.meatsci.2008.05.028] [Citation(s) in RCA: 431] [Impact Index Per Article: 26.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2008] [Revised: 05/19/2008] [Accepted: 05/20/2008] [Indexed: 11/20/2022]
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26
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Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color1. J Anim Sci 2008; 86:1191-9. [DOI: 10.2527/jas.2007-0479] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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27
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Metmyoglobin reducing activity. Meat Sci 2005; 71:407-39. [DOI: 10.1016/j.meatsci.2005.04.032] [Citation(s) in RCA: 171] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2004] [Revised: 04/15/2005] [Accepted: 04/15/2005] [Indexed: 11/16/2022]
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Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life. Int J Food Microbiol 2004; 97:53-62. [PMID: 15527918 DOI: 10.1016/j.ijfoodmicro.2004.03.029] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2003] [Revised: 02/27/2004] [Accepted: 03/30/2004] [Indexed: 11/26/2022]
Abstract
The microbial ecology of fresh vacuum-packed pork cuts during storage at -1.5 degrees C for up to 45 days was examined to characterize rates of microbial growth and pH changes in commercially prepared products of normal storage quality. Pork loins in commercial distribution with odour defects were also studied to determine a possible cause of the defects and avoid future problems. In addition, microbial profiles of pork cuts from two plants were compared, after storage for 25 days at -1.5 degrees C, to identify possible reasons for differences in the storage life of product from the plants. The effects of a change in sanitation procedures on the microbial populations of products stored for 25 days were also studied. With normal product, microbial growth in different packages progressed at different rates, reflecting differences in initial levels of bacterial contamination. All samples in the study reached 8 weeks without apparent organoleptic change and samples carried 5.8+/-1.2 log bacteria cm(-2) (mean+/-S.D.). The flora of loins with the odour defect were predominately lactic acid bacteria (LAB) and carnobacteria, but they contained large fractions of Enterobacteriaceae <35 days after packaging. Aeromonas spp. and Shewanella spp. were likely responsible for the sulfide-putrid smell of these spoiled products, but species of Enterobacteriaceae and lactic acid bacteria could have contributed to spoilage. Comparison of microbial groups present in 16 other cuts, half from each of two commercial plants, which were stored for 25 days at -1.5 degrees C, showed that larger fractions of Enterobacteriaceae were present in samples from the plant having difficulty achieving the desired storage life. Additional bacterial samples from 12 cuts supplied by the latter plant obtained after adoption of an acid sanitizer step in the plant cleaning regimen, and also stored for 25 days at -1.5 degrees C, yielded few Enterobacteriaceae, Aeromonas or Shewanella. Use of an acid sanitizer in plant cleaning may be a means of controlling alkali-tolerant bacteria such as Aeromonas or Shewanella which can contaminate pork cuts and spoil vacuum-packaged product. The fraction of Enterobacteriaceae in bacteria populations on fresh pork stored for 25 days at -1.5 degrees C may be a useful indicator of the effectiveness of plant sanitation.
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Predicting the amount of carbon dioxide absorbed in meat. Meat Sci 2004; 68:603-10. [DOI: 10.1016/j.meatsci.2004.05.012] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2003] [Revised: 05/11/2004] [Accepted: 05/19/2004] [Indexed: 11/17/2022]
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30
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MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS. FOOD REVIEWS INTERNATIONAL 2002. [DOI: 10.1081/fri-120016206] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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THE USE OF CO2IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW. ACTA ACUST UNITED AC 2002. [DOI: 10.1111/j.1745-4573.2002.tb00326.x] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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32
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The influence of packaging and storage time on the retail properties and case-life of retail-ready beef. Food Res Int 2001. [DOI: 10.1016/s0963-9969(01)00080-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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