High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

Meat Science ◽  
2010 ◽  
Vol 85 (4) ◽  
pp. 759-767 ◽  
Author(s):  
Yuan H. Kim ◽  
Elisabeth Huff-Lonergan ◽  
Joseph G. Sebranek ◽  
Steven M. Lonergan
Keyword(s):  
Modified Atmosphere Packaging ◽  
High Oxygen ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Protein Polymerization

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

Sensory Evaluation of Ground Beef Stored in High-oxygen Modified Atmosphere Packaging

2002 ◽  
Vol 67 (9) ◽  
pp. 3493-3496 ◽  
Author(s):  
P. Jayasingh ◽  
D.P. Cornforth ◽  
C.P. Brennand ◽  
C.E. Carpenter ◽  
D.R. Whittier
Keyword(s):  
Sensory Evaluation ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
High Oxygen ◽  
Modified Atmosphere
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