scholarly journals Shelf life of sun-dried meat through the use of modified atmosphere

2020 ◽  
Vol 9 (9) ◽  
pp. e976998301
Author(s):  
Maria Carla da Silva Campêlo ◽  
Jovilma Maria Soares de Medeiros ◽  
Lucas de Oliveira Soares Rebouças ◽  
Luciana Veras Aquino Figueiroa ◽  
Manuella de Oliveira Cabral Rocha ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Biceps Femoris ◽  
Physicochemical Characteristics ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Chemical Quality ◽  
Modified Atmospheres ◽  
Physico Chemical ◽  
Beef Steaks ◽  
Useful Life

The objective was to evaluate the effects of different modified atmospheres on the packaging of sun-dried meat and their influence on the useful life. To this end, beef steaks of the hard topside type (Bíceps femoris) were cut, salted with 2.5% NaCl and packed in the following atmospheres: atmospheric air (CE-Ar); vacuum (CE-V); 100% CO2 (CE-ATM1); 50% CO2+ 50% N2 (CE-ATM2); 70% CO2+ 30% N2 (CE-ATM3); 30% CO2 + 70% N2 (CE-ATM4). The samples were evaluated for microbiological and physico-chemical quality. Meat packed in atmospheres with different CO2and N2 ratios had a useful life of up to 12 days, without significant variations between treatments, as to microbiological quality. Regarding the physicochemical characteristics, despite increasing the lipid oxidation in the meat, the atmospheres with different mixtures of CO2 and N2 used for packaging the meats presented the best quality characteristics. Therefore, according to this study, atmospheres modified with CO2 and N2 can be recommended as better alternatives to prolong the life of sun-dried meat.

Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

2010 ◽  
Vol 16 (3) ◽  
pp. 259-265 ◽  
Author(s):  
I. Yilmaz ◽  
M. Demirci
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Physicochemical Changes ◽  
Negative Factors ◽  
And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

Potential Use of Monsoon Rainwater for Drinking Purpose in Bangladesh

2008 ◽  
Vol 3 (3) ◽  
Author(s):  
M.G. Mostafa ◽  
S.M. Shafiuzzaman
Keyword(s):  
Particulate Matter ◽  
Rainwater Harvesting ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Physico Chemical ◽  
Treatment Technologies ◽  
Almost All ◽  
The City ◽  
Domestic Purpose

This study investigates the feasibility of the utilization of monsoon rainwater for domestic purpose in Bangladesh. A survey was done in Rajshahi city in Bangladesh about the prospect and possibilities of rainwater harvesting (RWH). RWH system was not found in any individual or commercial apartment in the city. But, however, in rainy season, women about 46% houses used to collect rainwater from their roofs for domestic uses at least once in a year. In this study, a numbers of rainwater samples were collected from open atmosphere and through two different roof catchments (galvanized iron and concrete) and analysed the physico-chemical quality. pH of all the samples ranges from 6.3 to 7.7. The results showed the physico-chemical quality of the samples were found within the limits of WHO's standard of drinking water except the particulate matter in rainwater. The study recommend that the rainwater would be allowed to stand for 6-10 hours to settle more than 90% of the particulate matter and a 3-4 folds fine thin clothes could be used as filter to remove almost all particulate matter from the water. Moreover, the study observed that the microbial treatment technologies such as chlorination, solar or UV radiations would be technically feasible and economically sound to destroy micrograms in stored rainwater. Further research is imperative on potential indicators of both microbiological quality and health risk to minimize contamination of roof-collected rainwater.

scholarly journals Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks

2015 ◽  
Vol 54 (2) ◽  
pp. 79-86
Author(s):  
Joanna Łopacka ◽  
Katarzyna Żontała ◽  
Jacek Pietras ◽  
Andrzej Półtorak ◽  
Agnieszka Wierzbicka
Keyword(s):  
Shear Force ◽  
Considerable Increase ◽  
Physicochemical Characteristics ◽  
Cooking Loss ◽  
Consumer Acceptability ◽  
Modified Atmosphere ◽  
Short Term ◽  
Beef Steaks ◽  
Modified Atmosphere Storage ◽  
Atmosphere Storage

Abstract The objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days. Steak samples from forequarter muscles Infraspinatus and Supraspinatus were stored at 2°C and tested for colour, Warner–Bratzler shear force (WBSF), storage/cooking loss, and consumer acceptability. Overall consumer acceptability at the beginning of modified atmosphere display was higher for aged Infraspinatus samples, however at the end of display samples from both treatments were equally rated by consumers. No impact of aging was observed in terms of storage loss, while cooking loss was slightly affected by aging, resulting in higher losses in aged samples at the end of modified atmosphere storage. Inclusion of an aging process prior to modified atmosphere display improved the tenderness of Infraspinatus muscle at the 8th day of display and led to a considerable increase in redness of both muscles.

scholarly journals Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Alessandra F. Rosa ◽  
Mirele D. Poleti ◽  
Julio C.C. Balieiro ◽  
Marcelo C. César ◽  
Paulo J.A. Sobral
Keyword(s):  
Storage Time ◽  
Quality Characteristics ◽  
Point Of View ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Significant Treatment ◽  
Modified Atmospheres ◽  
Life Traits ◽  
Pork Loin ◽  
Tbars Values

The objective of this research was to study the effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts. Cuts of pork loin were packaged in trays, covered with poly(vinyl chloride) film. The trays were placed in a masterpack (MP), containing three gas compositions:  A) 75% O2 : 25% CO2, B) 50% O2 : 50% CO2 or C) 100% CO2, and stored at 2 °C. Samples were taken after 1, 8, 15, and 22 days of storage, and evaluated for numerous shelf life traits. The development of Psychrotrophic aerobic bacteria and Pseudomonas spp. was found from the 15th day of storage. There was a significant treatment effect for some of the considered parameters, such as pH (P < 0.05) and color [L* (P < 0.07), a* (P < 0.07) and b* (P < 0.01)]. There was a significant interaction (P < 0.01) for the TBARS values. It can be concluded, from the microbiological point of view, that the use of modified atmospheres containing 25% to 100% CO2 promotes the conservation of meat for up to 15 days of storage under refrigeration. From the point of view of color, atmospheres containing 75% O2 : 25% CO2 and 50% O2 : 50% CO2 ensure the color of packaged pork meat when stored at 2 °C for up to 15 days. From the point of view of lipid oxidation, packages with 100% CO2 are recommended for storage periods of more than 15 days, whereas those with 75% O2 : 25% CO2 are recommended for storage periods of up to 8 days.

scholarly journals Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

Coatings ◽  
2015 ◽  
Vol 5 (4) ◽  
pp. 931-961 ◽  
Author(s):  
Maria Corbo ◽  
Daniela Campaniello ◽  
Barbara Speranza ◽  
Antonio Bevilacqua ◽  
Milena Sinigaglia
Keyword(s):  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Special Focus ◽  
Modified Atmosphere ◽  
Modified Atmospheres ◽  
Physico Chemical ◽  
High O2 ◽  
Fresh Cut

The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating.

scholarly journals Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Alessandra F. Rosa ◽  
Mirele D. Poleti ◽  
Julio C.C. Balieiro ◽  
Marcelo C. César ◽  
Paulo J.A. Sobral
Keyword(s):  
Storage Time ◽  
Quality Characteristics ◽  
Point Of View ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Significant Treatment ◽  
Modified Atmospheres ◽  
Life Traits ◽  
Pork Loin ◽  
Tbars Values

The objective of this research was to study the effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts. Cuts of pork loin were packaged in trays, covered with poly(vinyl chloride) film. The trays were placed in a masterpack (MP), containing three gas compositions:  A) 75% O2 : 25% CO2, B) 50% O2 : 50% CO2 or C) 100% CO2, and stored at 2 °C. Samples were taken after 1, 8, 15, and 22 days of storage, and evaluated for numerous shelf life traits. The development of Psychrotrophic aerobic bacteria and Pseudomonas spp. was found from the 15th day of storage. There was a significant treatment effect for some of the considered parameters, such as pH (P < 0.05) and color [L* (P < 0.07), a* (P < 0.07) and b* (P < 0.01)]. There was a significant interaction (P < 0.01) for the TBARS values. It can be concluded, from the microbiological point of view, that the use of modified atmospheres containing 25% to 100% CO2 promotes the conservation of meat for up to 15 days of storage under refrigeration. From the point of view of color, atmospheres containing 75% O2 : 25% CO2 and 50% O2 : 50% CO2 ensure the color of packaged pork meat when stored at 2 °C for up to 15 days. From the point of view of lipid oxidation, packages with 100% CO2 are recommended for storage periods of more than 15 days, whereas those with 75% O2 : 25% CO2 are recommended for storage periods of up to 8 days.

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