Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses

dc.contributorUniversidade Federal Fluminense (UFF)
dc.contributorUniversidade Estadual de Campinas (UNICAMP)
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUNIFEB
dc.contributorUniversidade Federal de Uberlândia (UFU)
dc.creatorSampaio, Guilherme S. L.
dc.creatorPflanzer-Junior, Sergio B.
dc.creatorRoca, Roberto De O. [UNESP]
dc.creatorCasagrande, Leandro
dc.creatorBedeschi, Elaine A.
dc.creatorPadovani, Carlos Roberto [UNESP]
dc.creatorMiguel, Giulianna Z. [UNESP]
dc.creatorSantos, Carolina T. [UNESP]
dc.creatorGirao, Lucio V. C.
dc.creatorMiranda, Zander B.
dc.creatorFranco, Robson M.
dc.date2015-10-21T20:40:46Z
dc.date2015-10-21T20:40:46Z
dc.date2015-02-01
dc.date.accessioned2023-09-12T06:51:14Z
dc.date.available2023-09-12T06:51:14Z
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0309174014004665
dc.identifierMeat Science, v. 100, p. 164-170, 2015.
dc.identifier0309-1740
dc.identifierhttp://hdl.handle.net/11449/129245
dc.identifier10.1016/j.meatsci.2014.10.018
dc.identifierWOS:000347765700023
dc.identifier8727897080522289
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8778585
dc.descriptionThe present study evaluated the use of polyethylene film wrapping of beef half carcasses and its effects on cooler shrink, cooling characteristics and microbial status of the half carcasses. Film wrapping reduced cooler shrink by 55.2%, 43.1%, 36.0% and 30% after 24, 48, 72 and 96 h of cooling, respectively, compared to the unwrapped half carcasses, whereas the surface water activity showed no significant differences among the time periods. The wrapped half carcasses had a lower cooling rate and higher surface and internal temperatures. The highest values of the aerobic mesophiles, Staphylococcus aureus and Enterobacteriaceae were found in the half carcasses wrapped in film. No significant differences were found in the values of Escherichia con. The polyethylene film was effective in reducing cooler shrink; however, it caused a delay in cooling, thereby enabling greater microbial occurrences and counts and impairing the hygienic and sanitary conditions of the carcasses, which may be an impediment to the practical application of this technology. (C) 2014 Elsevier Ltd. All rights reserved.
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionUFF, Fac Vet, BR-24230340 Rio De Janeiro, Brazil
dc.descriptionUniv Estadual Campinas, Univ Estadual Campinas, FEA, BR-13083862 Sao Paulo, Brazil
dc.descriptionUniv Estadual Paulista, Univ Estadual Paulista, FCA, BR-18610307 Sao Paulo, Brazil
dc.descriptionUNIFEB, Ctr Univ Fundacao Educac Barretos, Fac Engn Alimentos, BR-14783226 Sao Paulo, Brazil
dc.descriptionUniv Estadual Paulista, Univ Estadual Paulista, Inst Biosci, BR-18618970 Sao Paulo, Brazil
dc.descriptionUNESP, Univ Estadual Paulista, FMVZ, BR-18618970 Silo Paulo, Brazil
dc.descriptionUFU, FAMEV, Fac Med Vet, BR-38400902 Minas Gerais, Brazil
dc.descriptionUniv Estadual Paulista, Univ Estadual Paulista, Departamento de Economia, Sociologia e Tecnologia, Faculdade de Ciências Agronômicas (FCA), BR-18610307 Sao Paulo, Brazil
dc.descriptionUniv Estadual Paulista, Univ Estadual Paulista, Departamento de Bioestatística, Inst Biosci, BR-18618970 Sao Paulo, Brazil
dc.descriptionUNESP, Univ Estadual Paulista, FMVZ, BR-18618970 Silo Paulo, Brazil
dc.format164-170
dc.languageeng
dc.publisherElsevier B.V.
dc.relationMeat Science
dc.relation2.821
dc.relation1,643
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectBos indicus
dc.subjectCarcass chilling
dc.subjectPlastic film covering
dc.subjectWeight loss
dc.subjectHygiene indicators
dc.subjectPetrifilm
dc.titleEffects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses
dc.typeArtigo


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