Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebra, and scapula1

2006 ◽  
Vol 84 (3) ◽  
pp. 694-701 ◽  
Author(s):  
J. P. Grobbel ◽  
M. E. Dikeman ◽  
J. S. Smith ◽  
D. H. Kropf ◽  
G. A. Milliken
Keyword(s):  
Bone Marrow ◽  
Polyvinyl Chloride ◽  
Modified Atmosphere Packaging ◽  
Thoracic Vertebra ◽  
High Oxygen ◽  
Modified Atmosphere ◽  
Low Oxygen

Spoilage and Safety Characteristics of Ground Beef Packaged in Traditional and Modified Atmosphere Packages

2008 ◽  
Vol 71 (2) ◽  
pp. 293-301 ◽  
Author(s):  
J. C. BROOKS ◽  
M. ALVARADO ◽  
T. P. STEPHENS ◽  
J. D. KELLERMEIER ◽  
A. W. TITTOR ◽  
...  
Keyword(s):  
Carbon Monoxide ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
High Oxygen ◽  
Aerobic Bacteria ◽  
Rosemary Extract ◽  
Modified Atmosphere ◽  
Low Oxygen ◽  
Beef Patties ◽  
Changes Over Time

Two separate studies, one with pathogen-inoculated product and one with noninoculated product, were conducted to determine the safety and spoilage characteristics of modified atmosphere packaging (MAP) and traditional packaging of ground beef patties. Ground beef patties were allotted to five packaging treatments (i) control (foam tray with film overwrap; traditional), (ii) high-oxygen MAP (80% O2, 20% CO2), (iii) high-oxygen MAP with added rosemary extract, (iv) low-oxygen carbon monoxide MAP (0.4% CO, 30% CO2, 69.6% N2), and (v) low-oxygen carbon monoxide MAP with added rosemary extract. Beef patties were evaluated for changes over time (0, 1, 3, 5, 7, 14, and 21 days) during lighted display. Results indicated low-oxygen carbon monoxide gas flush had a stabilizing effect on meat color after the formation of carboxymyoglobin and was effective for preventing the development of surface discoloration. Consumers indicated that beef patties packaged in atmospheres containing carbon monoxide were more likely to smell fresh at 7, 14, and 21 days of display, but the majority would probably not consume these products after 14 days of display because of their odor. MAP suppressed the growth of psychrophilic aerobic bacteria when compared with control packages. Generally, control packages had significantly higher total aerobic bacteria and Lactobacillus counts than did modified atmosphere packages. In the inoculated ground beef (approximately 105 CFU/g) in MAP, Escherichia coli O157 populations ranged from 4.51 to 4.73 log CFU/g with no differences among the various packages, but the total E. coli O157:H7 in the ground beef in the control packages was significantly higher at 5.61 log CFU/g after 21 days of storage. On days 14 and 21, the total Salmonella in the ground beef in control packages was at 5.29 and 5.27 log CFU/g, respectively, which was significantly higher than counts in the modified atmosphere packages (3.99 to 4.31 log CFU/g on day 14 and 3.76 to 4.02 log CFU/g on day 21). Data from these studies indicate that MAP suppresses pathogen growth compared with controls and that spoilage characteristics developed in MAP packages.

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

Study on High-Oxygen Modified Atmosphere Packaging for Chilled Fresh Pork

2012 ◽  
Vol 200 ◽  
pp. 474-477
Author(s):  
Su Fen Zhao ◽  
Xin Fang Li ◽  
Xiao Yan Liu
Keyword(s):  
Lactic Acid ◽  
Oxygen Concentration ◽  
Modified Atmosphere Packaging ◽  
High Oxygen ◽  
Modified Atmosphere ◽  
Ph Changes ◽  
Period 2 ◽  
Protective Gas

Modified atmosphere packaging (MAP) is used CO2, O2, N2and other protective gas which have different effects to extend the preservation period. 2% salt and 0.3% lactic acid preservative-treated chilled fresh pork are placed controlled group, 45%, 55%, 65%, 75%, 85% of six different concentrations of oxygen with modified atmosphere packaging to test TVB-N and pH changes during storage. The results show that their fresh-keeping are followed by 75%> 65%> 55%> 85%> 45%> CK, and 75% group has the best fresh-keeping effect, and if we continued to increase the oxygen concentration, the fresh-keeping had been worse.

scholarly journals Influence of Oxygen and Temperature on the Respiration Rate of Fresh-cut Cantaloupe and Implications for Modified Atmosphere Packaging

HortScience ◽  
2012 ◽  
Vol 47 (8) ◽  
pp. 1113-1116 ◽  
Author(s):  
M. Helena Gomes ◽  
Randolph M. Beaudry ◽  
Domingos P.F. Almeida
Keyword(s):  
Steady State ◽  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Low Oxygen ◽  
Fundamental Information ◽  
Respiratory Behavior ◽  
Fresh Cut

The respiratory behavior of fresh-cut melon under modified atmosphere packaging at various temperatures was characterized to assess the potential for shelf life extension through low-oxygen and to generate information for the development of appropriate packaging conditions. Cantaloupe melon (Cucumis melo var. cantalupensis ‘Olympic Gold’) cubes were packaged and stored at 0, 5, 10, and 15 °C. Packages attained gas equilibrium after 5 days at 10 °C, 6 days at 5 °C, and 10 days at 0 °C. In cubes stored at 15 °C, decay started before steady-state gas levels were reached. Respiration rates were measured and respiratory quotient calculated once steady-state O2 and CO2 partial pressures were achieved inside the packages. O2 uptake increased with temperature and O2 partial pressure (pO2 pkg), according to a Michaelis-Menten kinetics described by = [( × pO2 pkg)/( + pO2 pkg)]. Respiratory parameters were modeled as an exponential function of temperature: = {[1.34 × 10−17 × e(0.131 × T) × pO2 pkg]/[1.15 × 10−24 × e(0.193 × T) + pO2 pkg]} (R2 = 0.95), Q10 = 3.7, and Ea = 84 kJ·mol−1. A good fit to the experimental data was also obtained considering as constant: RO2 = {[4.36 × 10−14 × e(0.102 × T) × pO2 pkg]/[0.358 + pO2 pkg]} (R2 = 0.93), Q10 = 2.8, and Ea = 66 kJ·mol−1. These results provide fundamental information to predict package permeability and steady-state pO2 pkg required to prevent anaerobic conditions and maximize shelf life of fresh-cut cantaloupe. The kinetics of respiration as a function of pO2 suggests that no significant reductions in respiration rate of fresh-cut cantaloupe can be achieved by lowering O2 levels.

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