scholarly journals Airborne Particulate Contaminants During Refrigeration of Meat in Controled Medium

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
C. JIANU ◽  
Ileana COCAN ◽  
A. RIVIT ◽  
Monica NEGREA ◽  
Corina MISCĂ ◽  
...  
Keyword(s):  
Potassium Dichromate ◽  
Meat Products ◽  
Processing System ◽  
Ethanol Solution ◽  
Modified Atmosphere ◽  
Airborne Particulate ◽  
Air Contamination ◽  
Volatile Metabolites ◽  
Major Interest ◽  
Particulate Contaminants

The transfer of contamination through the airborne route is one of the most significant areas of high-care food production. The food industry specially the manufacturing of the chilled meat products strive for lower levels of the air contamination, therefore lot of experimental and numerical studies considers the concentration of airborne particulate contaminants, such as different species of food spoilage microorganism. In a food processing system concerned with efficient and duration preservation of primary agricultural produce post-harvesting/post-slaughtering, low carbonylic compounds as potential volatile metabolites generated by the micro flora present in the modified atmosphere CO2/O2; N2/O2, etc. of refrigeration areas for wholesale or pre-packaged fresh meat are of major interest together with other risk factors of consumer food safety. Some low aliphatic ketones with high volatility can be seized by smelling even at freezing temperatures in an advanced stage of accumulation. In this paper we suggest a guick method for the measurement of their concentration expressed as MEK starting with values of 1 μg/m3 atmosphere (refrigeration environment) through periodical and/or continuous sampling through aspiration from the proximity of meat surface both pre-packed and stored in standard cells in modified atmosphere (25% CO2; 75% O2) (25% N2; 75% O2) in an ethanol solution of salicylaldehyde 10% (CAS 90-02-8) when it makes up a colorimetrable yellow-orange compound. Assessment can be done continuously in parallel with comparing the colour with a potassium dichromate scale (qualitatively) and also by reporting it to a sampling curve previously prepared (quantitatively). The specificity of the method is affected only by the presence in the refrigeration atmosphere of other toxic volatile metabolites of ketonic nature (acetone, acetoin, 2,3-butane dione).

Research on Modified Atmosphere Packaging in Fresh Red Meat Product Marketing

2012 ◽  
Vol 200 ◽  
pp. 351-355
Author(s):  
Peng Zhao ◽  
Lei Cao
Keyword(s):  
Storage Temperature ◽  
Operation Mode ◽  
Meat Product ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Red Meat ◽  
Modified Atmosphere ◽  
Mixed Gas ◽  
Gas Barrier ◽  
Barrier Materials

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.

Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham

2020 ◽  
Vol 35 (4) ◽  
Author(s):  
Alberto Ortiz ◽  
David Tejerina ◽  
Carlos Díaz‐Caro ◽  
Ahmed Elghannam ◽  
Susana García‐Torres ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Dry Cured Ham

scholarly journals Analysis of contemporary meat and meat products’ processing methods

2019 ◽  
Vol 5 (2) ◽  
pp. 31-38
Author(s):  
K. O. Rodionova ◽  
A. P. Paliy
Keyword(s):  
Ultraviolet Irradiation ◽  
Meat Products ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Ionizing Irradiation ◽  
Advantages And Disadvantages ◽  
Atmosphere System ◽  
Physical Chemical ◽  
Modern Methods ◽  
Aseptic Packaging

For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.

scholarly journals Characterization and Antimicrobial-Resistance Profile of Escherichia coli O157 and O157: H7 Isolated from Modified Atmosphere Packaged Meat Samples

2017 ◽  
Vol 5 (10) ◽  
pp. 1142
Author(s):  
Özgür Çadırcı ◽  
Ali Gücükoğlu ◽  
Göknur Terzi Güzel ◽  
Tolga Uyanık ◽  
Abdulaziz Abdulahi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Ground Beef ◽  
Inhibitory Effect ◽  
Modified Atmosphere ◽  
O157 Strain ◽  
E Coli ◽  
O157 Isolate ◽  
Meat Samples

Shiga-like toxin producing Escherichia coli is still an important public issue which causes extremely dangerous health problems. This study was planned in order to examine the inhibitory effect of Modified Atmosphere Packaging application on E. coli O157 and O157: H7. The purposes of the present study were to detect E. coli O157 and O157: H7 strains from ground and cubed beef. A total of 100 MAP cattle meat products (50 minced meat, 50 meat cubes) were collected from the markets and butchers in Samsun province between May and October 2013. According to results, 1(1/50-2%) E. coli O157 and 1(1/50-2%) E. coli O157: H7 strains isolated from 50 ground beef samples, while 1 (1/50-2%) E. coli O157 strain was identified from 50 cubed beef samples. It was determined that E. coli O157 isolate obtained from the MAP ground beef carried stx1, stx2 genes; E. coli O157: H7 isolate carried stx1, stx2, eaeA and hylA genes while E. coli O157 isolate obtained from the MAP cubed meat only carried the stx2 gene. In antibiogram test, both E. coli O157 isolates were resistant to streptomycin and one E. coli O157: H7 isolate was resistant to streptomycin, cephalothin and tetracycline. As a consequence; in order to protect public health, products should be kept in proper hygienic and technical conditions during sale and storage and use of uncontrolled antibiotics should be avoided.

Cfd Modeling of the Distribution of Airborne Particulate Contaminants Inside Data Center Hardware

2021 ◽  
Author(s):  
Kaustubh Adsul ◽  
Satyam Saini ◽  
Pardeep Shahi ◽  
Amirreza Niazmand ◽  
Pratik Bansode ◽  
...  
Keyword(s):  
Data Center ◽  
Cfd Modeling ◽  
Airborne Particulate ◽  
Particulate Contaminants

Cfd Investigation of the Distribution and Dispersion of Airborne Particulate Contaminants Inside Data Center Hardware

2021 ◽  
Author(s):  
Satyam Saini ◽  
Kaustubh Adsul ◽  
Pardeep Shahi ◽  
Pratik Bansode ◽  
Amirreza Niazmand ◽  
...  
Keyword(s):  
Data Center ◽  
Airborne Particulate ◽  
Particulate Contaminants

scholarly journals Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

2021 ◽  
Vol 9 (7) ◽  
pp. 1384
Author(s):  
Elena Gonzalez-Fandos ◽  
Maria Vazquez de Vazquez de Castro ◽  
Alba Martinez-Laorden ◽  
Iratxe Perez-Arnedo
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Potential Risk ◽  
Meat Product ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Microbial Counts ◽  
Modified Atmospheres ◽  
Contamination Levels

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C.

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