Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef

Barbosa-Pereira, Letricia; Aurrekoetxea, G.; Angulo, I.; Paseiro-Losada, P.; Cruz, J.M.

doi:10.1016/j.meatsci.2014.02.006

Cited by 111 publications

(64 citation statements)

References 30 publications

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“…Beef products Rojas and Brewer, 128 Ahn et al, 92 Colindres and Brewer, 101 Mohamed et al, 152 Trindade et al, 134 Trindade et al, 135 Barbosa-Pereira et al 183 …”

Section: Rosemary Extractmentioning

confidence: 99%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

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“…Beef products Rojas and Brewer, 128 Ahn et al, 92 Colindres and Brewer, 101 Mohamed et al, 152 Trindade et al, 134 Trindade et al, 135 Barbosa-Pereira et al 183 …”

Section: Rosemary Extractmentioning

confidence: 99%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

View full text Add to dashboard Cite

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“…Different types of flavonoids [91], tocopherols and tocotrienols [92] are applied as stabilizers in food, while curcumin is a natural colorant with additional stabilizing effect [93]. Natural antioxidants can be applied in the food itself, or in the packaging material wrapped around the product [94][95][96].…”

Section: Flavonoids and Other Polyphenol Compoundsmentioning

confidence: 99%

Natural antioxidants as stabilizers for polymers

Kirschweng

Tátraaljai

Földes

et al. 2017

Polymer Degradation and Stability

165

126

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“…The root cause of this issue lies in the packaging of beef products. They might not be packed properly at abattoir and processor, the packaging might be damaged at some stage in the supply chain and inappropriate packaging method might be used causing premature oxidisation of the beef products (Barbosa-Pereira et al 2014;Brooks 2007). Regular maintenance of packaging machines, random sampling of beef products and use of modern packaging technology, which delays oxidisation of beef products like Vacuum Skin Packaging (Cunningham 2008) could assist in mitigating this issue at abattoir and processor end.…”

Section: Root Cause Identification and Waste Mitigation Strategymentioning

confidence: 99%

Use of twitter data for waste minimisation in beef supply chain

2016

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Approximately one third of the food produced is discarded or lost, which accounts for 1.3 billion tons per annum. The waste is being generated throughout the supply chain viz. farmers, wholesalers/processors, logistics, retailers and consumers. The majority of waste occurs at the interface of retailers and consumers. Many global retailers are making efforts to extract intelligence from customer's complaints left at retail store to backtrack their supply chain to mitigate the waste. However, majority of the customers don't leave the complaints in the store because of various reasons like inconvenience, lack of time, distance, ignorance etc. In current digital world, consumers are active on social media and express their sentiments, thoughts, and opinions about a particular product freely. For example, on an average, 45,000 tweets are tweeted daily related to beef products to express their likes and dislikes. These tweets are large in volume, scattered and unstructured in nature. In this study, twitter data is utilised to develop waste minimization strategies by backtracking the supply chain. The execution process of proposed framework is demonstrated for beef supply chain. The proposed model is generic enough and can be applied to other domains as well.

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Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef

Cited by 111 publications

References 30 publications

ω-3 in meat products: benefits and effects on lipid oxidative stability

ω-3 in meat products: benefits and effects on lipid oxidative stability

Natural antioxidants as stabilizers for polymers

Use of twitter data for waste minimisation in beef supply chain

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