Irradiation and Packaging of Fresh Meat and Poultry

1996 ◽  
Vol 59 (1) ◽  
pp. 62-72 ◽  
Author(s):  
MOOHA LEE ◽  
JOSEPH G. SEBRANEK ◽  
DENNIS G. OLSON ◽  
JAMES S. DICKSON
Keyword(s):  
Sensory Quality ◽  
Complete Information ◽  
Toxin Production ◽  
Fresh Meat ◽  
Modified Atmospheres ◽  
The Past ◽  
Combined Use ◽  
Ma Packaging ◽  
Irradiated Meat

Extensive research on the irradiation of fresh meat and poultry has been carried out during the past 40 years; yet there is a need for consideration of combined use with other technologies such as modified atmosphere (MA) packaging. Some of the past work has focused on spoilage microorganisms and pathogens, whereas other reports emphasize the sensory quality of fresh meat and poultry. Reports published indicate that the effects of irradiation in conjunction with packaging vary depending upon the kind of meat and poultry and the atmosphere composition in the package. Irradiation may result in off-flavor and/or odor and discoloration of fresh meat and poultry in packages containing air (oxygen). One concern is that pathogens may grow and/or produce toxins in irradiated meat or poultry packaged using modified atmospheres because of a lack of competing organisms. This is of even greater concern if spoilage is suppressed and does not provide the usual warning signals. On the other hand, even though there is some evidence of the growth of pathogens in temperature-abuse conditions, most reports have indicated that spoilage preceded toxin production. Therefore, considering the sensory quality and concerns for safety, the effects of irradiation in combination with vacuum or MA packaging of fresh meat and poultry should be studied further. More complete information is needed to ensure the appropriate use of vacuum or MA packaging in combination with irradiation for the safety of fresh meat and poultry.

Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Pandalus borealis)

2006 ◽  
Vol 12 (5) ◽  
pp. 445-454 ◽  
Author(s):  
M. Sivertsvik ◽  
S. Birkeland
Keyword(s):  
Volume Ratio ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Modified Atmosphere ◽  
Pandalus Borealis ◽  
Modified Atmospheres ◽  
Ma Packaging ◽  
Product Volume ◽  
Aerobic Plate Count

The effects of storage time, modified atmospheres (30% or 60% CO2), soluble gas stabilisation and gas to product volume ( g/ p) ratio were investigated on the microbiological and sensory characteristics of cooked, peeled and brined ready-to-eat (RTE) deep-water shrimps ( Pandalus borealis). Soluble gas stabilisation (SGS) treatment prior to packaging (2h) increased the CO2 content in the packaged shrimp and counteracted package collapse, even at low g/ p ratios (0.66). SGS treatment reduced significantly (P 0.01) the aerobic plate count and psychrotrophic count. The increase of CO2 levels during modified atmosphere (MA) packaging and the application of SGS significantly enhanced (P 0.01) the sensory quality of the shrimps. The exudates in the packages (%) were significantly reduced (P 0.01) when applying SGS treatment. Therefore, SGS treatment in combination with MA packaging can be used successfully on RTE shrimps to reduce the package volume and to improve the microbiological and sensory characteristics.

Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products

1996 ◽  
Vol 1996 ◽  
pp. 29-29
Author(s):  
M.J. Van Oeckel ◽  
N. Wamants
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sensory Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Unhealthy Food ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fresh Meat

Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

scholarly journals Correlations among Quality Characteristics of Green Asparagus Affected by the Application Methods of Elevated CO₂ Combined with MA Packaging

Horticulturae ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 103
Author(s):  
Li-Xia Wang ◽  
In-Lee Choi ◽  
Ho-Min Kang
Keyword(s):  
Sensory Quality ◽  
Phenolic Content ◽  
Visual Quality ◽  
Quality Characteristics ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Modified Atmosphere ◽  
Ma Packaging ◽  
Phenolic And Flavonoid

This research investigated the effects of continuous elevated CO₂ (20%, (v/v)) application or a 3 day CO₂ pretreatment followed by modified atmosphere (MA) or micro-perforated (MP) packaging on the postharvest quality of asparagus. The combination of CO₂ pretreatment with MA packaging (Pre-MA) inhibited the yellowing of asparagus and fresh weight loss (FWL), whereas stem firmness slightly increased with all elevated CO₂ treatments. CO₂ pretreatments increased antioxidant activity in the stem, but not in the tip, in contrast to the continuous flow CO₂ (Flow-CO₂) treatment. The phenolic and flavonoid contents increased in the elevated CO₂ pretreatments and Flow-CO₂ treatment. The elevated CO₂ treatments, especially Flow-CO₂, inhibited the development of microorganisms, and the treated asparagus did not decay. Pre-MA and Flow-CO₂ treatments were more effective in maintaining the visual quality and retarding the off-odor of asparagus. Furthermore, significant correlations between sensory quality characteristics and physiological-biochemical attributes were recognized; three principal components were extracted and they explained 86.4% of asparagus characteristics. The results confirmed the importance of visual quality, off-odor, firmness, color parameters, SSC and total phenolic content. In conclusion, elevated CO₂ pretreatment followed by MA packaging (Pre-MA) was beneficial for extending asparagus cold storage shelf life, and Flow-CO₂ was the best treatment for inhibiting postharvest decay.

Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment

2012 ◽  
Vol 75 (12) ◽  
pp. 2179-2189 ◽  
Author(s):  
IRENE GARCÍA-MÁRQUEZ ◽  
MARÍA I. CAMBERO ◽  
JUAN A. ORDÓÑEZ ◽  
MARÍA C. CABEZA
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Product Distribution ◽  
Point Of View ◽  
Life Extension ◽  
Rheological Characteristics ◽  
Beam Irradiation ◽  
Pork Loin ◽  
Irradiated Meat

The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.

Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products

1996 ◽  
Vol 1996 ◽  
pp. 29-29
Author(s):  
M.J. Van Oeckel ◽  
N. Wamants
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sensory Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Unhealthy Food ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fresh Meat

Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

scholarly journals From history to haecceity

2012 ◽  
pp. 60-75
Author(s):  
Elise  Wortel
Keyword(s):  
Sensory Quality ◽  
Cultural Hegemony ◽  
Time And Space ◽  
The Past ◽  
Film Image ◽  
The Senses ◽  
Classical Knowledge ◽  
Spatiotemporal Relations

This article investigates the transformation of history into haecceities that allow us to grasp history through a nonlinear, cinematic sensation of pure past. Here, cinema merges classical knowledge of historical facts with the lived reality of the unrecorded past. Experiments with spatial reframings of the past in The Lady and the Duke, The King's Daughters, The White Ribbon and Coco Before Chanel are discussed to create nonlinear sensations of duration that link with Deleuze and Guattari's notions of affect and haecceity, which transform history into cinematic sets of speed, movement, and texture. Furthermore, the article analyses how the traditionally linear narrative of history is transposed into the abstract sensation of time through haecceity as pure past, where time and space come together to put the sensory quality of memory to the fore. Shifting the perspective from the linear account of history to the multilinear effects of affect and haecceity this analysis challenges the cultural hegemony of representation that favours a homogeneous image of thought. Focussing on the material and performative quality of the film image, the article analyses the spatiotemporal relations that create an analytical perception through the senses.

Immunoferritin localization of intracellular antigens in positively stained frozen sections

1978 ◽  
Vol 36 (2) ◽  
pp. 168-169
Author(s):  
K. T. Tokuyasu
Keyword(s):  
Surface Tension ◽  
Water Surface ◽  
Thin Layers ◽  
The Other ◽  
Positive Staining ◽  
Frozen Sections ◽  
The Past ◽  
Ultrathin Frozen Sections ◽  
Definition Of

During the past investigations of immunoferritin localization of intracellular antigens in ultrathin frozen sections, we found that the degree of negative staining required to delineate u1trastructural details was often too dense for the recognition of ferritin particles. The quality of positive staining of ultrathin frozen sections, on the other hand, has generally been far inferior to that attainable in conventional plastic embedded sections, particularly in the definition of membranes. As we discussed before, a main cause of this difficulty seemed to be the vulnerability of frozen sections to the damaging effects of air-water surface tension at the time of drying of the sections.Indeed, we found that the quality of positive staining is greatly improved when positively stained frozen sections are protected against the effects of surface tension by embedding them in thin layers of mechanically stable materials at the time of drying (unpublished).

Exercise Capacity in Chronic Heart Failure

2012 ◽  
Vol 9 (1) ◽  
pp. 57-60 ◽  
Author(s):  
Gina G Mentzer ◽  
Alex J Auseon
Keyword(s):  
Quality Of Life ◽  
Heart Failure ◽  
Exercise Training ◽  
Exercise Capacity ◽  
Positive Impact ◽  
Pharmacologic Therapy ◽  
The Past ◽  
Diagnosis And Prognosis ◽  
Future Therapy

Heart failure (HF) affects more than 5 million people and has an increasing incidence and cost burden. Patients note symptoms of dyspnea and fatigue that result in a decreased quality of life, which has not drastically improved over the past decades despite advances in therapies. The assessment of exercise capacity can provide information regarding patient diagnosis and prognosis, while doubling as a potential future therapy. clinically, there is acceptance that exercise is safe in hf and can have a positive impact on morbidity and quality of life, although evidence for improvement in mortality is still lacking. specific prescriptions for exercise training have not been developed because many variables and confounding factors have prevented research trials from demonstrating an ideal regimen. Physicians are becoming more aware of the indices and goals for hf patients in exercise testing and therapy to provide comprehensive cardiac care. it is further postulated that a combination of exercise training and pharmacologic therapy may eventually provide the most benefits to those suffering from hf.

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