Artículos de revistas
Shelf Life Of Fresh Beef Stored In Master Packages With Carbon Monoxide And High Levels Of Carbon Dioxide
Registro en:
Packaging Technology And Science. , v. 27, n. 1, p. 29 - 35, 2014.
8943214
10.1002/pts.1999
2-s2.0-84890548446
Autor
Venturini A.C.
Faria J.A.F.
Olinda R.A.
Contreras-Castillo C.J.
Institución
Resumen
Beef steaks from Gluteus medius, Longissimus dorsi, Psoas major and ground beef from Triceps brachii were packed in master packages containing expanded polystyrene trays overwrapped with polyvinyl chloride film under an anoxic atmosphere containing 0.2% CO, 60.0% CO2 and 39.8% N2 (T1) or 0.2% CO/99.8% CO2 plus oxygen scavengers. After 28 days of storage at 1 and 4°C, the meat quality was evaluated. The visual and instrumental colour of the beef steaks and ground beef were similar to that of fresh meat. Pathogenic bacteria were not detected, and psychrotrophic bacterial counts were lower than 7.5 log CFU/g. Copyright © 2012 John Wiley & Sons, Ltd. 27 1 29 35 Venturini, A.C., Castillo, C.J.C., Faria, J.A.F., A review: Modified atmosphere packaging systems for fresh beef (2009) Brazilian Journal of Food Technology, 12 (2), pp. 128-137. , DOI: 10.4260/BJFT20095508 Venturini, A.C., Cavenaghi, A.D., Contreras Castillo, C.J., Quiñones, E.M., Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content (2011) Ciência e Tecnologia de Alimentos, 31 (3), pp. 629-634 Venturini, A.C., Contreras, C.J.C., Sarantopoulos, C., Villanueva, N.D.M., The effects of residual oxygen on the storage life of retail-ready fresh beef steaks master packaged under a CO2 atmosphere (2006) Journal of Food Science, 71 (7), pp. S560-S566. , DOI: 10.1111/j.1750-3841.2006.00126.x Venturini, A.C., Contreras-Castillo, C.J., Fonseca, J.A.F., Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration (2010) Packaging Technology and Science, 23 (6), pp. 327-338. , DOI: 10.1002/pts.902 Belcher, J.N., Industrial packaging developments for the global meat market (2006) Meat Science, 74 (1), pp. 143-148. , DOI: 10.1016/j.meatsci.2006.04.031 Hunt, M.C., Mancini, R.A., Hachmeister, D.H., Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef (2004) Journal of Food Science, 69 (1), pp. 45-52 Downes, F.P., Ito, K., (2001) Compendium of Methods for the Microbiological Examination of Foods, p. 676. , 4 ed. American Public Health Association: Washington, D.C Meilgaard, M., Civille, G.V., Carr, B.T., (1999) Sensory Evaluation Techniques, p. 388. , 3rd ed. CRC Press: Boca Raton, Fla Luño, M., Béltran, J., Roncalés, P., Shelf-life extension and colour stabilisation of beef packaged in a low O-2 atmosphere containing CO: Loin steaks and ground meat (1998) Meat Science, 48 (1), pp. 75-84. , DOI: 10.1016/S0309-1740(97)00078-8 Aspé, E., Roeckel, M., Marti, M.C., Jimenez, R., Effect of pre-treatment with carbon monoxide and film properties on the quality of vacuum packaging of beef chops (2008) Packaging Technology and Science, 21 (7), pp. 395-404. , DOI: 10.1002/pts.819 Tewari, G., Jeremiah, L.E., Jayas, D.S., Digvir, S., Holley, R.A., Improved use of oxygen scavengers to stabilize the colour of retail-ready meat cuts stored in modified atmospheres (2002) International Journal of Food Science and Technology, 37 (2), pp. 199-207. , DOI: 10.1046/j.1365-2621.2002.00557.x Jeong, J.Y., Claus, J.R., Color stability and reversion in carbon monoxide packaged ground beef (2010) Meat Science, 85 (3), pp. 525-530. , DOI: 10.1016/j.meatsci.2010.02.027