Experimental substantiation of the storage temperature regime ensuring the stable supercooled state of meat and meat products

According to the national conditions in China, this article is aiming at introducing the application statues of the modified atmosphere packaging of the fresh red meat product. It has expounded in detail the product feature of the fresh red meat and the mechanization of retaining freshness in the way of the modified atmosphere packaging. From four aspects, this article analyzes the influencing factors of the fresh red meat, such as the proportion of mixed gas, gas barrier materials, meat splitting ways and the meat storage temperature. In accordance with the market sales environment, it has discussed the specific improvement operation mode in quality of meat, the handle ability and the effect of packing, as well as the problems which should be noticed in this process. At the end, it has look into the promising future in the modified atmosphere packaging of fresh red meat products.

Download Full-text

Effects of gibberellic acid and storage temperature on the germination of hawthorn seeds

Journal of Forest Science ◽

10.17221/24/2017-jfs ◽

2017 ◽

Vol 63 (No. 9) ◽

pp. 417-424 ◽

Cited By ~ 1

Author(s):

Ahmadloo Fatemeh ◽

Kouchaksaraei Masoud Tabari ◽

Goodarzi Gholam Reza ◽

Salehi Azadeh

Keyword(s):

Electrical Conductivity ◽

Gibberellic Acid ◽

Water Uptake ◽

Temperature Regime ◽

Storage Temperature ◽

Fresh Weight ◽

Freeze Thaw ◽

Refrigerator Temperature ◽

And Storage ◽

Storage Temperatures

This study investigated methods to overcome seed dormancy in Crataegus pseudoheterophylla Pojarkova seeds. Seeds with and without endocarps were treated with gibberellic acid (GA3) at different concentrations and four storage temperatures. Then they were stratified in an alternate temperature regime. The amount of absorbed water in seeds with endocarps was monitored by measuring the fresh weight of seeds for 0, 24, 48, 72, and 96 h of imbibition. The electrical conductivity (EC) and the percentage of water uptake by seeds stored for 12 months at laboratory temperature, in a refrigerator, in a freezer, and in freeze-thaw conditions were measured. The highest germination (59.7%) was recorded in seeds without endocarps treated with 3,000 mg·l–1 GA3 and stored either in a laboratory or a refrigerator (32.7–35.3%). All treatments of seeds without endocarps where GA3 was applied showed statistically higher percentages of germination than the control. Seeds with endocarps stored at refrigerator temperature imbibed water up to 44.3% with increasing imbibition periods, whereas the amount of seeds that absorbed water in freezer and freeze-thaw conditions was almost the same. The tests showed the highest EC during storage in the freezer, with the lowest water uptake and viability in seeds stored during the freeze-thaw process.

Download Full-text

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

Microorganisms ◽

10.3390/microorganisms8081198 ◽

2020 ◽

Vol 8 (8) ◽

pp. 1198

Author(s):

Ngoc-Du Martin Luong ◽

Louis Coroller ◽

Monique Zagorec ◽

Jeanne-Marie Membré ◽

Sandrine Guillou

Keyword(s):

Quantitative Analysis ◽

Storage Temperature ◽

Meat Products ◽

Protective Role ◽

Expert Elicitation ◽

Occurrence Time ◽

Keyword Query ◽

Fresh Meat ◽

And Storage

A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.

Download Full-text

To the development of scientifically based storage modes of meat and meat products in a supercooling state

Vsyo o myase ◽

10.21323/2071-2499-2020-5-40-45 ◽

2020 ◽

pp. 40-45

Author(s):

Dibirasulaev M.A. ◽

◽

Belozerov G.A. ◽

Dibirasulaev D.M. ◽

Donetskikh A.G. ◽

...

Keyword(s):

Phase Transformation ◽

Raw Materials ◽

Meat Products ◽

Stable State ◽

Crystal Formation ◽

Expiration Date ◽

Cell Organelles ◽

Cooling Medium ◽

Supercooled State ◽

The Impact

One of the ways to ensure safety, preserve quality and increase the expiration date (storage) of meat with minimal technological processing of raw materials is the use of supercooling and storage technologies at subcryoscopic temperatures. Supercooling is a refrigeration processing process that provides lowering the meat temperature (1–2 °C) below the cryoscopic temperature without phase transformation of water into ice (supercooling). The phase transformation of water into ice upon freezing and freezing food products causes irreversible changes in them as a result of crystal formation in muscle fibers, decompartmentalization of cell organelles and denaturation of sarcoplasmic and myofibrillar proteins. Subcooling provides better quality preservation and an increase in the expiration date of meat raw materials and finished meat products compared to cooling. To ensure a stable supercooled state of products at a subcryoscopic temperature, studies of the influence of abiotic and anabiotic factors on the limiting temperature of supercooling (nucleation) of a product are of great importance. The article presents the results of studies on the impact of quality meat groups, packaging and the temperature of the cooling medium on the stability indicators of the supercooled state of raw materials and finished products. It is shown that the temperature of the cooling medium, providing a stable state of the product undercooling, lies between its cryoscopic and the limiting temperature of the supercooling, experimentally determined for each type of product.

Download Full-text

Biogenic Amine Formation in Fresh Vacuum-Packaged Beef Stored at −2°C and 2°C for 100 Days

Journal of Food Protection ◽

10.4315/0362-028x-58.3.284 ◽

1995 ◽

Vol 58 (3) ◽

pp. 284-288 ◽

Cited By ~ 14

Author(s):

ANGELIA R. KRIZEK ◽

J. SCOTT SMITH ◽

RANDALL K. PHEBUS

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biogenic Amine ◽

Storage Temperature ◽

Tap Water ◽

Meat Products ◽

Treatment Groups ◽

Colony Forming Units ◽

Plate Counts ◽

Packaged Beef

When fresh, vacuum-packaged, meat products are stored for extended periods of time, undesirable changes, due to naturally occurring microbial flora present during packaging occur. Lactobacillus spp. are known to form amines through the decarboxylation of free amino acids. Tyramine and histamine can cause intoxication in individuals taking monoamine oxidase-inhibiting drugs. This study determined 1) the effect of storage temperature on bacterial growth and biogenic amine production in vacuum-packaged beef subprimals, 2) the effect of washing subprimals with water to remove tyramine contamination, and 3) the penetration of tyramine from the surface of the subprimal. Inside rounds were vacuum packaged and stored at −2°C or 2°C. Samples were evaluated over 100 days for amine concentrations, total psychrotrophic counts and lactic acid bacteria. Tyramine, putrescine and cadaverine were detected in this study. Significant levels (15 μg/g) of tyramine were detected at 20 days of storage at 2°C and 40 days of storage at −2°C. Putrescine and cadaverine were detected first at 40 days of storage at 2°C and 60 days of storage at −2°C. Both treatment groups contained about 130 μg/g of tyramine at 100 days of storage. Psychrotrophic plate counts and lactic acid bacteria counts were initially 103 colony forming units (CFU)/cm2 and ranged from 106–107 CFU/cm2 at 100 days of storage. Even though tyramine was evident at a depth of 6 mm from the surface of the cut, one-third of the amine was removed by washing the subprimal with tap water.

Download Full-text

Inhibition of Nalidixic Acid–Resistant Salmonella on Marinated Chicken Skin†

Journal of Food Protection ◽

10.4315/0362-028x-73.11.2072 ◽

2010 ◽

Vol 73 (11) ◽

pp. 2072-2078 ◽

Cited By ~ 4

Author(s):

A. PATHANIA ◽

S. R. McKEE ◽

S. F. BILGILI ◽

M. SINGH

Keyword(s):

Nalidixic Acid ◽

Storage Temperature ◽

Meat Products ◽

Poultry Meat ◽

Poultry Products ◽

Chicken Skin ◽

Serovar Typhimurium ◽

Series Of Experiments ◽

Multiple Strains ◽

The Impact

Marination is widely used to enhance flavor and increase consumer acceptability of meat and poultry products. The impact of such marination on the safety and shelf life of poultry meat was evaluated in this study. A series of experiments were conducted to determine the efficacy of teriyaki and lemon pepper marinades against multiple strains of nalidixic acid (NAL)–resistant Salmonella. NAL-resistant Salmonella serovar (Typhimurium, Heidelberg, and Senftenberg) cultures were inoculated onto chicken skin at 0.6 to 3.14 log CFU/g in a 12-well titer plate. Inoculated chicken skin was exposed to teriyaki or lemon pepper marinades for up to 32 h and stored at 4 or 25°C to determine the prevalence of Salmonella. To determine Salmonella survival, a three-strain cocktail of Salmonella was inoculated at low (ca. 4 log CFU/g) and high (8 log CFU/g) levels onto chicken skin that was then marinated with either teriyaki or lemon pepper marinade for up to 32 h and stored at 4 or 25°C. Prevalence of Salmonella was significantly reduced (P ≤ 0.05) by teriyaki marinade at all levels of contamination regardless of storage temperature. Lemon pepper marinade reduced Salmonella prevalence (P ≤ 0.05) at low levels of contamination (101 and 102 CFU/g), whereas no significant effect (P > 0.05) was observed at higher levels of contamination. Marination of chicken skin with teriyaki marinade greatly reduced Salmonella prevalence and survival (P ≤ 0.05) regardless of the storage temperature, indicating the antimicrobial potential of this marinade for poultry and meat products.

Download Full-text

Edible film-forming coating with CO2-extracts of plants for meat products

Food Science and Technology ◽

10.15673/fst.v12i3.1039 ◽

2018 ◽

Vol 12 (3) ◽

Author(s):

A. Soletska ◽

K. Nistor ◽

V. Hevryk

Keyword(s):

Storage Temperature ◽

Meat Products ◽

Chemical Properties ◽

Fat Content ◽

Acid Number ◽

Free Oxygen Radicals ◽

Pork Meat ◽

Citrus Pectin ◽

Film Forming ◽

Meat Samples

In this work, a film-forming coating for natural semi-finished pork meat has been developed, which has barrier properties against microbial flora and free oxygen radicals. Polysaccharides such as agar, gelatin, cornstarch, and citrus pectin were used as components of a film-forming coating, as well as CO2-extracts of parsley and ginger. It has been found that the most effective is a coating with the following composition: agar – 0.25%, citrus pectin – 0.5%, citric acid – 0.5%, CO2-extract of parsley or CO2-extract of ginger – 0.1%. This coating prolongs the shelf life of natural semi-finished pork meat at a storage temperature (–1…+1)°С for 2 days compared with the traditional technology.Studying the effect of the film-forming coating developed on the organoleptic properties of meat has shown that on the 7th day of storage at a temperature (–1…+1)°С, there were no signs of spoilage like putrid smell, greenish stain, and sliminess that were observed in the samples without coating. The study of the effect of the coating on the microbiological parameters of the meat has shown that the best microbiologcal stability that does not exceed the allowable values after 7 days of storage at a storage temperature (–1…+1)°C is that of the sample covered with the film-forming coating with a CO2-extract of parsley. The study of the effect of the film-forming coating on the physical and chemical properties of meat has shown that peroxide number of its fat content is lower by 0.007% of iodine, and the acid number of its fat content is 0.39 mg KOH/kg of fat lower compared to the values of these parameters in the meat samples without coating. Besides, during storage, the mass loss in the meat samples covered with the coating developed was about 6 % less, thus reducing drying loss.

Download Full-text

Quality and Safety Indicators Development of Smoked and Baked Turkey Meat Product

Food Industry ◽

10.29141/2500-1922-2020-5-1-5 ◽

2020 ◽

Vol 5 (1) ◽

pp. 44-49

Author(s):

Nataliya Moiseeva ◽

Oleg Motovilov

Keyword(s):

Heat Treatment ◽

Shelf Life ◽

Storage Temperature ◽

Raw Materials ◽

Research Result ◽

Meat Product ◽

Meat Products ◽

Turkey Meat ◽

Input Control ◽

Physical And Chemical

The article presents the recipe for a smoked and baked Turkey meat product including meat from the poultry carcass breast part, horseradish, seasoning “Herbs for Poultry”, ground ginger. The research considers production technology of smoked and baked fillet in stages: input control of raw materials and auxiliary materials; components preparation according to the recipe; meat cutting into oval-shaped thins; marinade and brine preparation; raw materials processing; heat treatment, cooling; quality control and product storage. Experimental samples evaluation included the indicator study: organoleptic (appearance, color in the section, smell, aroma, taste); physical and chemical (acidity, mass fraction of protein, fat, water, ash); microbiological (QMAFAnM, Coliform bacterias, E. coli, Salmonella, S. aureus, Clostridium). All the studied microbiological indicators met the requirements of the TR/TS 021 “On the Food Safety” and TR/TS 034 “On the Meat and Meat Products Safety”. The heat treatment methods used during the study allow to increase the shelf life of the finished product while maintaining microbiological purity. The quality characteristics of the finished product obtained during storage confirmed the stated shelf life. The research result established regulated indicators: the shelf life of smoked and baked Turkey meat product is no more than 7 days; the storage temperature is 4 ± 2 °C.

Download Full-text

Factors Influencing the Survival and Growth of Listeria monocytogenes on the Surface of Canadian Retail Wieners

Journal of Food Protection ◽

10.4315/0362-028x-57.5.387 ◽

1994 ◽

Vol 57 (5) ◽

pp. 387-392 ◽

Cited By ~ 24

Author(s):

ROBIN C. MCKELLAR ◽

ROBERT MOIR ◽

MILOSLAV KALAB

Keyword(s):

Listeria Monocytogenes ◽

Storage Temperature ◽

Health Hazard ◽

Meat Products ◽

Growth Conditions ◽

Stepwise Multiple Regression ◽

Dense Layer ◽

Potential Hazard ◽

Initial Ph ◽

Survival And Growth

A study of survival and growth of Listeria monocytogenes on Canadian retail wieners was undertaken to assess the potential hazard of this product. All-beef, poultry or beef/pork wieners from a total of six processing plants were surface-inoculated with a three-strain cocktail of L. monocytogenes, and stored under vacuum at 5°C for up to 28 days. Of a total of 61 samples tested, 40 (65.6%) supported growth of the pathogen. A model was derived for 35 samples with stepwise multiple regression analysis, which used initial pH (pH0), initial lactic acid bacteria counts (LAB0), and LAB after 14 days (LAB14) to explain 48.1% of the variation in the L monocytogenes counts after 14 days. The observed times to 1-log increase in counts for 25 samples in which growth occurred were compared to times predicted by the U. S. Dept. of Agriculture (USDA) Pathogen Modelling Program. The latter model, based on storage temperature, and initial pH, nitrite and salt concentrations, explained only 12.4% of the variation in the observed times. Scanning electron microscopy showed that the wiener surface was composed of a dense layer of coagulated protein. This may alter the ability of L. monocytogenes to develop relative to growth conditions in the meat formulation. These results suggest that retail wieners may support growth of L monocytogenes, which could present a health hazard to target groups of consumers if subjected to post-processing contamination. They also suggest that further work is needed to derive adequate models to allow an accurate prediction of the growth of L. monocytogenes on ready-to-eat meat products.

Download Full-text