Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat

Jaberi, Rahimeh; Kaban, Güzin; Kaya, Mükerrem

doi:10.5713/ajas.18.0391

Cited by 12 publications

(4 citation statements)

References 34 publications

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“…Since the surface area is increased by chopping and slicing the meat, microorganisms penetrate the internal tissues more easily and quickly, and show a faster logarithmic growth. Therefore, the shelf life of unedged and unsliced meat is longer [53,54]. According to the results of the research, 41.5% of the participants stated that they disagreed with the relevant statement and did not purchase pre-chopped-sliced meat products, while 19% stated that they were uncertain about this issue.…”

Section: Purchase and Transportationmentioning

confidence: 96%

Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home

2021

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This study is conducted to determine the meat purchase, storage, handling or preparation, and personal hygiene practices of consumers living in Istanbul and their level of knowledge on food safety practices. A questionnaire was sent to 830 consumers, who were responsible for primary shopping and cooking in their households. Participants achieved a certain score with their responses to the statements in the questionnaire. The difference between the sociodemographic characteristics of the participants and their scores was determined by independent samples t-test and one-way ANOVA. A significant difference was observed in participants' knowledge scores about meat purchasing and carrying, storage and preparation practices and gender (p<0.05). In addition, participants' meat purchase and carrying practices information scores were significantly influenced by monthly income while storage and preparation information scores were significantly affected by the age of participants (p<0.05). An insignificant difference between the personal hygiene and socio-demographic parameters was observed (p>0.05). By considering these results, it is recommended to prepare questionnaires and interviews to reveal the status of applications for measuring food safety information of consumers in other regions of Turkey, and planning preventive measures to eliminate risks in future studies.

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Section: Purchase and Transportationmentioning

confidence: 96%

Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home

2021

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“…These results show that the use of modified atmosphere packaging exerts effective inhibitory action, due to the addition of active concentrations of carbon dioxide (at least 20%), which results in acidification of the substrate (with formation of carbonic acid), to which enteric bacteria are particularly sensitive. The lower quantity of CO 2 in Low-Ox-MAP may explain the faster bacterial growth [ 25 , 26 ].…”

Section: Resultsmentioning

confidence: 99%

Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork

Arias

Sierra

Prado

et al. 2022

Foods

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Real-time monitoring of meat quality requires fast, accurate, low-cost, and non-destructive analytical methods that can be used throughout the entire production chain, including the packaged product. The aim of this work was to evaluate the potential of a portable near-infrared (NIR) spectroscopy tool for the on-site detection of freshness of pork loin fillets in modified atmosphere packaging (MAP) stored on display counters. Pork loin slices were sealed in MAP trays under two proportions of O2/CO2/N2: High-Ox-MAP (30/40/30) and Low-Ox-MAP (5/20/75). Changes in pH, color, thiobarbituric acid reactive substances (TBARS), Warner–Bratzler shear force (WBSF), and microbiology (total viable counts, Enteriobacteriaceae, and lactic acid bacteria) were monitored over 15 days post-mortem at 4 °C. VIS-NIR spectra were collected from pork fillets before (through the film cover) and after opening the trays (directly on the meat surface) with a portable LABSPEC 5000 NIR system in diffuse reflectance mode (350–2500 nm). Quantitative NIR models by partial least squares regression (PLSR) showed a promising prediction ability for meat color (L*, a*, C*, and h*) and microbiological variables (R2VAL > 0.72 and RPDVAL > 2). In addition, qualitative models using PLS discriminant analysis obtained good accuracy (over 90%) for classifying pork samples as fresh (acceptable for consumption) or spoiled (not acceptable) based on their microbiological counts. VIS-NIR spectroscopy allows rapid evaluation of product quality and shelf life and could be used for on-site control of pork quality.

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“…The pH values of the meat ranged between 5.65 and 5.75. The measured values of our samples are slightly more acidic, but the difference is not significant, and the values correspond to used kind of meat cuts [ 26 ]. Cheng et al investigated how repeated freezing and thawing affects meat quality in terms of water quantity and distribution.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing

et al. 2022

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Freezing is one of the oldest and most-often-used traditional methods to prolong the shelf life of meat. However, the negative phenomenon of this process is the weight loss of water that occurs after the meat is thawed. Together with the water that escapes from the meat during thawing, there are large weight losses in this valuable raw material. Another negative aspect is that mineral and extractive substances, vitamins, etc. also leave the meat, resulting in irreversible nutritional losses of nutrients in the meat, which are subsequently missing for use by the consumer of the meat. The main goal of this work is to reduce these losses by using gelatin coatings. Gelatin was prepared from chicken paws according to a patented biotechnological procedure, which uses the very gentle principle of obtaining gelatin with the usage of enzymes. This unique method is friendly to the environment and innocuous for the product itself. At the same time, it ensures that the required principles achieve a circular economy with the use of the so far very-little-used slaughter byproducts, which in most parts of the world end up in uneconomic disposal by burning or landfilling without using this unique potential source of nutrients. Gelatin coatings on the surface of the beef steak were created by immersing the meat in a solution based on gelatin of different composition. A coating containing 3%, 5% or 8% gelatin with 10% or 20% glycerol (by weight of gelatin) and 1% glutaraldehyde crosslinker (by weight of gelatin) has proved to be effective. The amount of glutaraldehyde added to the coating is guaranteed not to exceed the permitted EU/U.S. legislative limits. In addition to weight loss, meat pH, color and texture were also measured. Freezing was done in two ways; some samples were frozen at a normal freezing temperature of −18 °C and the other part of the experiment at deep (shock) freezing at −80 °C. Defrosting took place in two ways, in the refrigerator and in the microwave oven, in order to use the common defrosting methods used in gastronomy. A positive effect of this coating on weight loss was observed for each group of samples. The most pronounced effect of coating was found for the least gentle method of freezing (−18 °C) and thawing (microwave), with the average weight loss of the coated samples differing by more than 2% from that of the uncoated sample. No negative effect of the coating was observed for other meat properties tested, such as pH, Warner-Bratzler Shear Force (WBSF) or color. Gelatin-based coating has a positive effect on reducing the weight loss of meat after thawing. Chicken gelatin prepared by a biotechnological process has a new application in improving the quality of meat due to the retention of water and nutrients in frozen and subsequently thawed beef, which can contribute to the better quality of the subsequently gastronomically prepared dish, while maintaining the weight and nutritional quality. This also results in economic savings in the preparation of highly-valued parts of beef.

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Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat

Abstract: The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation has adversely affected the a* value. On the other hand, similar results were obtained in terms of microbiological in both packing methods.

Cited by 12 publications

References 34 publications

Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home

Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home

Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork

The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing

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