Biodegradable Nanocomposite Packaging Films for Meat and Meat Products: A Review

2021 ◽  
Author(s):  
Gurunathan Kandeepan
Keyword(s):  
Meat Products ◽  
Packaging Films

scholarly journals Detection of phthalic acid esters in the packaging films of meat products

2014 ◽  
Vol 83 (10) ◽  
pp. S59-S64
Author(s):  
Soňa Bogdanovičová ◽  
Alžbeta Jarošová ◽  
Josef Kameník
Keyword(s):  
Phthalic Acid ◽  
High Performance ◽  
Meat Products ◽  
Phthalic Acid Esters ◽  
Packaging Films ◽  
Materials Used ◽  
Butyl Phthalate ◽  
Ethylhexyl Phthalate ◽  
Acid Esters

The contents of di-n-butyl phthalate (DBP) and di-2-ethylhexyl phthalate (DEHP) were monitored in materials used for packaging films of meat products. A printed sample and a non-printed sample were taken from each of the packaging films analysed, the sample area being 1 dm2, to determine whether or not there is increased presence of phthalates in printed packaging films compared to non-printed packaging films, and to assess possible risks arising from their use. The determination of DBP and DEHP was conducted using high-performance liquid chromatography (HPLC) with the Zorbax Eclipse C8 column and UV detection at a wavelength of 224 nm. Concentrations of phthalates ranged from 2.18 to 81.33 µg∙dm-2 in printed samples and from 2.25 to 69.88 µg∙dm-2 in those without printing. This study shows different contents of phthalates in printed and non-printed areas of packaging films. The printed area had in most cases a higher content of phthalates probably due to the content of the substances in the printing colours.

Kinetic migration studies from packaging films into meat products

Meat Science ◽  
2007 ◽  
Vol 77 (2) ◽  
pp. 238-245 ◽  
Author(s):  
A. Sanches Silva ◽  
J.M. Cruz ◽  
R. Sendón Garcı´a ◽  
R. Franz ◽  
P. Paseiro Losada
Keyword(s):  
Meat Products ◽  
Migration Studies ◽  
Packaging Films

Thermal Inactivation of Listeria monocytogenes on Ready-to-Eat Turkey Breast Meat Products during Postcook In-Package Pasteurization with Hot Water

2003 ◽  
Vol 66 (9) ◽  
pp. 1618-1622 ◽  
Author(s):  
R. Y. MURPHY ◽  
L. K. DUNCAN ◽  
K. H. DRISCOLL ◽  
J. A. MARCY ◽  
B. L. BEARD
Keyword(s):  
Heat Treatment ◽  
Surface Roughness ◽  
Listeria Monocytogenes ◽  
Meat Products ◽  
Heating Time ◽  
Hot Water ◽  
Cooling Time ◽  
Breast Meat ◽  
Packaging Films ◽  
Product Surface

The inactivation of Listeria monocytogenes during postcook in-package pasteurization was evaluated for fully cooked turkey breast meat products (4-kg packages). The products were surface-inoculated to contain 107 CFU of L. monocytogenes per cm2 of product surface. The inoculated products were vacuum-packaged in different thicknesses (0.08 to 0.33 mm) of packaging films and treated with hot water at 96°C. After heat treatment, the products were immediately cooled in an ice water bath at 0°C. The relationship between heating time and product surface temperature was determined for different thicknesses of packaging films. The effectiveness of heat treatment for inactivating the pathogen was affected by product surface roughness. About 50 min of heating time was needed to achieve a thermal kill of 7 log10 CFU/cm2 on products with surface roughness up to 15 mm in depth. The cooling time needed after a heat treatment increased with an increasing endpoint temperature of the heated product and the heat penetration depth reached in the product. The cooling time needed to cool the product from 71°C to 4°C was about 2.5-fold the heating time.

scholarly journals Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 162
Author(s):  
Tristan M. Reyes ◽  
Hunter R. Smith ◽  
Madison P. Wagoner ◽  
Barney S. Wilborn ◽  
Tom Bonner ◽  
...  
Keyword(s):  
Meat Products ◽  
Ground Beef ◽  
Barrier Properties ◽  
Vacuum Packaging ◽  
Meat Industry ◽  
Packaging Film ◽  
Surface Color ◽  
Packaging Films ◽  
Life Conditions ◽  
Retail Display

With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during the simulated display period (p < 0.05). By day 12 of the simulated retail display, the ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (p < 0.05). The current results suggest that barrier properties of vacuum packaging film for ground beef are pivotal for extending the surface color during fresh shelf-life conditions.

scholarly journals Application of an Intelligent Sensor and Active Packaging System Based on the Bacterial Cellulose of Acetobacter xylinum to Meat Products

Sensors ◽  
2022 ◽  
Vol 22 (2) ◽  
pp. 544
Author(s):  
Andi Dirpan ◽  
Muspirah Djalal ◽  
Irma Kamaruddin
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Active Packaging ◽  
Acetobacter Xylinum ◽  
Garlic Extract ◽  
Plate Count ◽  
Solution Ph ◽  
Packaging System ◽  
Intelligent Packaging ◽  
Packaging Films

Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an intelligent and active packaging system made from the cellulose of Acetobacter xylinum and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging’s sensor and active packaging films were determined. The application of this system to fresh beef stored at room temperature (28 ± 2 °C) for 24 h was tested. The color of the bromothymol blue (BTB) solution (pH 2.75) in the indicator of the intelligent packaging system changed from orange to dark green to indicate that beef quality changed from fresh to rotten. The meat treated with the active packaging with 10% and 15% garlic extract decayed on the 16th h. In contrast, the meat treated with the active packaging without the garlic extracts rotted on the 12th h. The shift in the indicator’s color was linearly related to the total plate count (TPC), total volatile basic nitrogen (TVBN), and pH of the meat packaged using the active packaging system. Therefore, BTB solution (pH 2.75) can be used as an intelligent packaging indicator that will allow consumers to assess the quality of packaged meat easily. As an antimicrobial agent, the addition of 10–15% garlic extract to the active packaging films can help delay the spoilage of packaged beef.

Scanning electron microscopy of freeze-fractured prescapular lymph node of caprine

1984 ◽  
Vol 42 ◽  
pp. 244-245
Author(s):  
O. Faroon ◽  
F. Al-Bagdadi ◽  
T. G. Snider ◽  
C. Titkemeyer
Keyword(s):  
Lymph Node ◽  
Lymph Nodes ◽  
Lymphatic System ◽  
Three Dimensional ◽  
Meat Products ◽  
The Body ◽  
Morphological Data ◽  
The World ◽  
Cellular Constituent ◽  
Scanning Electron

The lymphatic system is very important in the immunological activities of the body. Clinicians confirm the diagnosis of infectious diseases by palpating the involved cutaneous lymph node for changes in size, heat, and consistency. Clinical pathologists diagnose systemic diseases through biopsies of superficial lymph nodes. In many parts of the world the goat is considered as an important source of milk and meat products.The lymphatic system has been studied extensively. These studies lack precise information on the natural morphology of the lymph nodes and their vascular and cellular constituent. This is due to using improper technique for such studies. A few studies used the SEM, conducted by cutting the lymph node with a blade. The morphological data collected by this method are artificial and do not reflect the normal three dimensional surface of the examined area of the lymph node. SEM has been used to study the lymph vessels and lymph nodes of different animals. No information on the cutaneous lymph nodes of the goat has ever been collected using the scanning electron microscope.

Meat and Meat Products Consumption in Italy: Contribution to Trace Elements, Heme Iron and selected B Vitamins supply

2004 ◽  
Vol 74 (4) ◽  
pp. 247-251 ◽  
Author(s):  
Lombardi-Boccia ◽  
Lanzi ◽  
Lucarini ◽  
Di Lullo
Keyword(s):  
Trace Elements ◽  
Daily Intake ◽  
Meat Products ◽  
Heme Iron ◽  
B Vitamins ◽  
Zinc Intake ◽  
Consumption Frequency ◽  
Iron And Zinc ◽  
Iron Heme ◽  
Daily Intakes

This study was undertaken to estimate the contribution of meat and meat products consumption to the daily intakes of trace elements (Fe, Zn, Cu, Se), heme iron, and selected B vitamins (thiamine, riboflavin, niacin) in Italy. Meat and meat products were selected on the basis of their consumption frequency reported by the most recent nationwide dietary individual survey carried out in Italy (INN-CA study). The daily intakes of total iron and heme iron were 1.65 and 1.13 mg/person/day. Zinc intake was 3.65 mg/person/day. Beef made the main contribution to iron, heme iron, and zinc daily intakes. Copper daily intake was 107.3 mug/person/day, with meat products provided the highest contribution (40 mug/person/day). Daily intake of selenium (7.14 mug/person/day) was provided mainly by poultry consumption. Thiamine intake was 228 mug/person/day, and meat products were the main source (110 mug/person/day). Riboflavin intake was 136 mug/person/day, with both beef and meat products as the main contributors (40 mug/person/day). Niacin intake was 7.53 mg/person/day, and poultry was the main source (2.28 mg/person/day). Meat and meat products were a valuable source of micronutrients, supplying 47, 48, and 24% of zinc, niacin, and thiamin daily requirements, respectively, and over 10% of iron, copper, selenium, and riboflavin daily average requirement values of the italian RDAs calculated for the population involved in the survey (INN-CA study).

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Organic xenobiotics and methods for their determination in meat products

2020 ◽  
Vol 3 (1) ◽  
pp. 8-14
Author(s):  
N.N. Roeva ◽  
I.V. Glazkova ◽  
G.G. Abdrashitova ◽  
S.S. Voronich
Keyword(s):  
Meat Products ◽  
Organic Xenobiotics
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