Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause 'blown pack' spoilage in chilled vacuum-packaged beef

dc.creatorSilva, Alessandra R.
dc.creatorTahara, Ana Claudia C.
dc.creatorChaves, Rafael D.
dc.creatorSant'Ana, Anderson S.
dc.creatorFaria, Jose de Assis F.
dc.creatorMassaguer, Pilar R.
dc.date2012
dc.date2013-09-19T18:06:37Z
dc.date2016-06-30T18:50:24Z
dc.date2013-09-19T18:06:37Z
dc.date2016-06-30T18:50:24Z
dc.date.accessioned2018-03-29T01:53:05Z
dc.date.available2018-03-29T01:53:05Z
dc.identifierMeat Science. Elsevier, v.92, n.4, p.498-505, 2012
dc.identifier0309-1740
dc.identifierWOS:000309085800027
dc.identifier10.1016/j.meatsci.2012.05.017
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/2310
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/2310
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1308317
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThis study determined the ability of psychrotrophic Clostridium strains isolated from vacuum-packaged beefs and abattoir environments to cause 'blown-pack' spoilage of vacuum-packaged beef stored at 2 and 15 degrees C. The influence of shrinking temperatures (83, 84 and 87 degrees C) and vacuum pressure (6 and 9 mbar) on the occurrence of such spoilage as well as the effects of simulated transportation (500 km) on the integrity of packages was determined. At 15 degrees C and 2 degrees C, twelve and six strains caused 'blown-pack' spoilage, respectively. The combination of vacuum pressure (9 mbar) combined with shrinking temperature (87 degrees C) retarded the occurrence of spoilage. The simulated transportation under the experimental conditions did not affect the integrity of packages. More studies that assess the factors that may contribute for the occurrence of 'blown-pack' spoilage should be performed to avoid the occurrence of such spoilage during its shelf-life. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description92
dc.description4
dc.description498
dc.description505
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageeng
dc.publisherElsevier
dc.publisherOxford
dc.relationMeat Science
dc.rightsfechado
dc.sourceWOS
dc.subjectBlown pack' spoilage
dc.subjectPsychrotrophic Clostridium
dc.subjectShrinking temperature
dc.subjectVacuum
dc.subjectPackaging
dc.subjectMeat spoilage
dc.subjectDEEP TISSUE SPOILAGE
dc.subjectPOLYMORPHISM ANALYSIS
dc.subjectMEATS
dc.subjectPSYCHROTOLERANT
dc.subjectESTERTHETICUM
dc.subjectHEAT
dc.subjectSPP.
dc.subjectLAMB
dc.subjectALGIDICARNIS
dc.subjectINVOLVEMENT
dc.titleInfluence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause 'blown pack' spoilage in chilled vacuum-packaged beef
dc.typeArtículos de revistas


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