scholarly journals Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 162
Author(s):  
Tristan M. Reyes ◽  
Hunter R. Smith ◽  
Madison P. Wagoner ◽  
Barney S. Wilborn ◽  
Tom Bonner ◽  
...  
Keyword(s):  
Meat Products ◽  
Ground Beef ◽  
Barrier Properties ◽  
Vacuum Packaging ◽  
Meat Industry ◽  
Packaging Film ◽  
Surface Color ◽  
Packaging Films ◽  
Life Conditions ◽  
Retail Display

With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during the simulated display period (p < 0.05). By day 12 of the simulated retail display, the ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (p < 0.05). The current results suggest that barrier properties of vacuum packaging film for ground beef are pivotal for extending the surface color during fresh shelf-life conditions.

scholarly journals Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1923
Author(s):  
Hunter R. Smith ◽  
Barney S. Wilborn ◽  
Anna Grace Parnell ◽  
Tristan M. Reyes ◽  
Madison P. Wagoner ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Vacuum Packaging ◽  
Packaging Film ◽  
Surface Color ◽  
Visual Color ◽  
Hue Angle ◽  
Retail Display ◽  
Retail Setting

Fresh beef storage in the retail setting can be presented in a variety of packaging methods, and identifying an alternative such as vacuum packaging to current traditional methods could potentially increase shelf life and reduce meat waste. The objective of this study was to identify the influence of packaging film and lean trimming sources on fresh ground beef surface color during a simulated retail display period. There were no differences (p > 0.05) in surface color redness (a*), yellowness (b*), chroma, or hue angle regardless of packaging film or lean trimmings. However, thiobarbituric acid reactive substances (TBARS) were greater (p < 0.05) for packages containing a greater percentage of CULL beef trimmings regardless of packaging film. In addition, pH values of ground beef packages did not differ (p > 0.05) among packaging film or lean trimming blends. Visual color did not differ (p > 0.05) throughout the simulated retail display period regardless of beef trimmings or packaging film. Microbial spoilage organisms were greater (p < 0.05) after the simulated display period. These results suggest that ground beef presented in a simulated retail setting using an alternative packaging platform, such as vacuum packaging, is plausible.

scholarly journals Correlation Among Ground Beef Lipid Content, Color, and Lipid Oxidation Over a 7-Day Simulated Retail Display Period

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. M. Wang ◽  
S. Huang ◽  
S. Chalupa-Krebzdak ◽  
S. M. Vasquez Mejia ◽  
B. M. Bohrer
Keyword(s):  
Lipid Oxidation ◽  
Lipid Content ◽  
Pearson Correlation ◽  
Subcutaneous Fat ◽  
Meat Products ◽  
Ground Beef ◽  
Soxhlet Extraction ◽  
Color Temperature ◽  
Retail Display ◽  
Tbars Values

ObjectivesGround beef is more susceptible to lipid oxidation compared to whole muscle beef cuts. This is due to its smaller particle size and greater surface area, which makes the meat products more prone to be exposed to various environmental factors during production. The objective of this study was to determine the relationships among ground beef lipid content, instrumental color, visual discoloration, and lipid oxidation over a 7d simulated retail display period.Materials and MethodsBeef inside rounds (IMPS #168) from the right sides of steer carcasses (n = 63) were collected from a commercial processing facility and delivered to the U of Guelph Meat Science Laboratory for further analyses. Each inside round was trimmed of all subcutaneous fat and connective tissue, and then fabricated into ground beef patties (113 g/patty) at two targeted fat addition levels (no added fat and 25%). Lean ground beef (no added fat) was made by grinding cubes of inside round muscle through a Sirman Master 90 Y12 meat grinder (Sirman USA, Franklin Park, IL). Regular ground beef (25% added fat) was made by grinding cubed round muscle with an additional 25% subcutaneous fat that originated from the rib primal of the same carcass. For the simulated retail shelf life study, 2 crust frozen patties (crust frozen for 1 h to improve packaging ability) were placed on a Styrofoam meat tray with a soaker pad and overwrapped with PVC film. In total, there were 4 trays of patties per ID (2 trays/targeted fat level). Trays were placed under two LED lights (52 W, 1850 lumens, color temperature of 4000K, 1612.5 to 2152 lux) at 4°C and the locations on shelves were changed every 24 h. Minolta L*, a*, b* color and subjective surface discoloration were evaluated every 24 h for 7 d. Lipid peroxidation of patties before and after the retail display was estimated using thiobarbituric reactive substances (TBARS; mg MDA/g fat). Lipid content of patties was quantified using Soxhlet extraction with petroleum ether. Summary statistics and Pearson correlation coefficients were determined using the PROC CORR procedure of SAS. Correlations were regarded as weak at r < |0.35|, moderate at |0.36| ≤ r ≤ |0.67|, and strong at r ≥ |0.68|.ResultsLipid content in the 126 ground beef samples evaluated in this study ranged from 3.47% to 30.43% (16.30% ± 6.18%). A moderate and significant correlation was observed between lipid content and change in TBARS values (r = –0.59, P < 0.0001). Similarly, an increase in lipid content is moderately correlated with a decrease in a* values (r = –0.58, P < 0.0001) and an increase in surface discoloration after a 7d display period (r = 0.53, P < 0.0001). Δ TBARS values was weakly correlated with Δ L* (r = 0.24, P < 0.01), Δ a* (r = 0.11, P = 0.25), and visual discoloration (r = –0.16, P = 0.09). Finally, Δ a* was strongly correlated with surface discoloration values at d7 (r = –0.76, P < 0.0001).ConclusionAn increase of lipid content in ground beef had a moderate association with decreased redness, greater surface discoloration, and less change in lipid oxidation over a 7d simulated retail display period. Color values were not great predictors of lipid oxidation values and trained technicians often equated visual discoloration in beef to a deviation from the desired cherry red color.

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

scholarly journals Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 438
Author(s):  
Micaela Álvarez ◽  
Alicia Rodríguez ◽  
Elena Bermúdez ◽  
Elia Roncero ◽  
María J. Andrade
Keyword(s):  
Antifungal Agents ◽  
Limit Of Detection ◽  
Meat Product ◽  
Meat Products ◽  
Ergosterol Biosynthesis ◽  
Array Detector ◽  
Meat Industry ◽  
Ergosterol Content ◽  
Validation Parameters ◽  
Toxigenic Moulds

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method’s suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals’ role in altering mould ergosterol biosynthesis before their application in real meat products.

scholarly journals Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

Metabolites ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 171
Author(s):  
Robert S. Barlow ◽  
Adam G. Fitzgerald ◽  
Joanne M. Hughes ◽  
Kate E. McMillan ◽  
Sean C. Moore ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Supply Chain ◽  
Ex Vivo ◽  
Meat Products ◽  
Red Meat ◽  
Ionization Mass ◽  
Meat Industry ◽  
Quality And Safety ◽  
Australian Context ◽  
Processing Plants

The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.

Mechanical and barrier properties of LLDPE/TPS/OMMT packaging film in the presence of POE-g-IA or POE-g-MA

2021 ◽  
Vol 28 (4) ◽  
Author(s):  
Amir Kazemi ◽  
Saied Nouri Khorasani ◽  
Mohammad Dinari ◽  
Shahla Khalili
Keyword(s):  
Barrier Properties ◽  
Packaging Film

scholarly journals The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2247
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Marta Chmiel
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Meat Industry ◽  
Industrial Practice ◽  
Yellow Color ◽  
Hue Angle ◽  
Canned Meat ◽  
Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

scholarly journals Starch–Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2588
Author(s):  
Mansuri M. Tosif ◽  
Agnieszka Najda ◽  
Aarti Bains ◽  
Grażyna Zawiślak ◽  
Grzegorz Maj ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Barrier Properties ◽  
Edible Films ◽  
Packaging Material ◽  
Polymer Materials ◽  
Synthesis Process ◽  
Packaging Materials ◽  
Packaging Film ◽  
Biodegradable Packaging ◽  
Effective Manner

In recent years, scientists have focused on research to replace petroleum-based components plastics, in an eco-friendly and cost-effective manner, with plant-derived biopolymers offering suitable mechanical properties. Moreover, due to high environmental pollution, global warming, and the foreseen shortage of oil supplies, the quest for the formulation of biobased, non-toxic, biocompatible, and biodegradable polymer films is still emerging. Several biopolymers from varied natural resources such as starch, cellulose, gums, agar, milk, cereal, and legume proteins have been used as eco-friendly packaging materials for the substitute of non-biodegradable petroleum-based plastic-based packaging materials. Among all biopolymers, starch is an edible carbohydrate complex, composed of a linear polymer, amylose, and amylopectin. They have usually been considered as a favorite choice of material for food packaging applications due to their excellent forming ability, low cost, and environmental compatibility. Although the film prepared from bio-polymer materials improves the shelf life of commodities by protecting them against interior and exterior factors, suitable barrier properties are impossible to attain with single polymeric packaging material. Therefore, the properties of edible films can be modified based on the hydrophobic–hydrophilic qualities of biomolecules. Certain chemical modifications of starch have been performed; however, the chemical residues may impart toxicity in the food commodity. Therefore, in such cases, several plant-derived polymeric combinations could be used as an effective binary blend of the polymer to improve the mechanical and barrier properties of packaging film. Recently, scientists have shown their great interest in underutilized plant-derived mucilage to synthesize biodegradable packaging material with desirable properties. Mucilage has a great potential to produce a stable polymeric network that confines starch granules that delay the release of amylose, improving the mechanical property of films. Therefore, the proposed review article is emphasized on the utilization of a blend of source and plant-derived mucilage for the synthesis of biodegradable packaging film. Herein, the synthesis process, characterization, mechanical properties, functional properties, and application of starch and mucilage-based film are discussed in detail.

scholarly journals Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

2014 ◽  
Vol 2014 ◽  
pp. 1-18 ◽  
Author(s):  
Irais Sánchez-Ortega ◽  
Blanca E. García-Almendárez ◽  
Eva María Santos-López ◽  
Aldo Amaro-Reyes ◽  
J. Eleazar Barboza-Corona ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Edible Films ◽  
Animal Origin ◽  
Chemical Additives ◽  
Processed Meats ◽  
Physicochemical Changes ◽  
Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

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