Meat Products Packaging

Maheswarappa, Naveena B.; Kiran, M.; Jagadeesh, Deepak S.

doi:10.1016/b978-0-08-100596-5.03221-2

Cited by 6 publications

(4 citation statements)

References 74 publications

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“…Over the same period began to utilize the atmosphere saturated with CO2 gas. In the transport of chilled beef meat in New Zealand and Australia, in 1950 by PV (Maheswarappa et al, 2016). In the seventies and eighties of the last century, using O2 in MAP was studied to accomplish a charming colour of meat.…”

Section: A Brief History Of Packagingmentioning

confidence: 99%

“…Lei et al (2023) stated that the sensory properties were improved by using MAP for packaging chicken meat and increased shelf life. The importance of meat packaging includes improving meat colour, increasing storage time, reducing moisture loss, improving sensory qualities, preventing flavor loss, and providing information (production history, expiry, additives, and product information (Maheswarappa et al, 2016). The review aimed to investigate the application of MAP in poultry meat and its effect on qualitative qualities during freezing storage, analyzing colour compounds and comparing them with packaging under vacuum packaging.…”

Section: Introductionmentioning

confidence: 99%

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Comprehensive Review of Modified Atmosphere Packaging for Poultry Meat: Effects on the Qualitative Characteristics and Shelf-Life Stability

Al-Hilphy,

Al-Asadi,

Khalaf

et al. 2024

Basrah J. Agric. Sci.

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The aim of this article is to review applications of modified atmosphere packaging (MAP) in poultry meat. As well as, its effects on the qualitative characteristics and shelf-life stability. Packaging is a harmonized rule of preparing the product for transportation, dissemination, retail, and end-use to ensure safe delivery. MAP is modern packaging that includes air removal (78% N2, 21% O2, and 3% CO2 gas) from inside the casings and replacing them with a single gas or a mixture of gases. The atmosphere with a high concentration of O2 by 80 % leads to off-oxygenating the dye and keeps it from deteriorating on the surface of the meat. O2 causes oxidation of fat and protein, and decreases the quality of meat. The CO2 gas concentration and the casings composition significantly affect the change in the meat pH value. The decrease in oxygen in the packaging alters the meat colour from red to purple to convert the Oxymyoglobin to Deoxymyoglobin. Moreover, the consumer rejects this type of meat with a myoglobin tint. The colour stability using MAP has improved, and the Metmyoglobin configuration rate has decreased. MAP gave less moisture loss. The total and psychrophile bacterial populations in the poultry meat treated with MAP decreased and increased with the progress of storage periods. The TBA value, the peroxide value, and the fatty acid percentage decreased by using the MAP. MAP can be a part of Hurdle's technique to prolong the chicken meat shelf life.

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Section: A Brief History Of Packagingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comprehensive Review of Modified Atmosphere Packaging for Poultry Meat: Effects on the Qualitative Characteristics and Shelf-Life Stability

Al-Hilphy,

Al-Asadi,

Khalaf

et al. 2024

Basrah J. Agric. Sci.

View full text Add to dashboard Cite

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“…All the samples have manifested non-significant changes in the moisture content during the experimental period which indicates that vacuum sealed bag provides good protection against moisture loss compared to sealed plastic bag. It's because vacuum packaging involves the use of a low O2 permeable package and sealing after air evacuation [32].…”

Section: Changes In Moisture Content During Storagementioning

confidence: 99%

Evaluation of Moisture Content and Sensory Properties of Colored and Non-Colored Fish (Silver Carp, Hypophthalmichthys molitrix) Noodles during Storage

Shikha,

Jahan,

Hossain

et al. 2023

AJFAR

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The study was done to evaluate moisture content and sensory properties of colored and non-colored noodles incorporated with different amount of fish (Silver carp, Hypophthalmichthys molitrix) mince during storage at room temperature (30-35○C) in two types of packaging conditions (sealed polyethylene packet and vacuum sealed packet). In addition, proximate composition, cooking time, and water absorption capacity were also investigated at initial stage. Boiled fish mince was incorporated with wheat flour and spices to prepare eight different samples namely CN (without fish mince, colorless), CC (without fish mince, colored), S1N (25% fish mince, colorless), S1C (25% fish mince, colored) S2N (30% fish mince, colorless), S2C (30% fish mince, colored) and S3N (35% fish mince, colorless) and S3C (35% fish mince, colored). No significant change in the moisture content of colored and non-colored fish noodles was found but moisture, protein, and fat content rose significantly with the increment of added amount of fish mince in the noodles. A significant decreasing trend was observed in the moisture content of the samples stored in sealed polyethylene packets during the 305 days of storage period whereas the moisture content of all the samples packed in vacuum sealed packets witnessed a non-significant change for the storage of 360 days. The color, flavor and texture of the products were acceptable up to 305 days in sealed polyethylene packets and 360 days in vacuum sealed packets. Food color had no remarkable effect on proximate composition, cooking time, water absorption capacity, and sensory characteristics of prepared noodles. Colorless noodles containing 35% fish mince was preferred by the panelists. So, both colored and non-colored fish noodles prepared with fish mince (up to 35%) can be stored at room temperature (30-35○C) in both sealed polyethylene packets and vacuum sealed packets for at least 10 months with acceptable moisture content and sensory properties. Vacuum sealed packaging provided the products with better protection against moisture loss throughout the storage period.

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“…Also, it delays the growth of bacteria which cause diseases, damages, and chemical reactions and maintains the sensory and ideal qualities and specific characteristics of the product (Han, 2005). Packaging importance contains the improvement of meats 'colour, raising of storage age, reducing of humidity lost, improvement of sensory qualities, preventing of losing taste and providing information like the expiration date and additions (Maheswarappa et al, 2016). Modified atmosphere packaging is a modern one which includes the vacuum of air from the canes and replacement with one gas or mix of gases (Parry, 1993).…”

Section: Introductionmentioning

confidence: 99%

Influence of Modified Atmosphere Packaging and Frozen-Storage Period in the Colour Characteristics of Poultry Meat

Khalaf

Al-Asadi

Al‐Hilphy

2019

Basrah J. Agric. Sci.

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This study was carried out to investigate the effect of modified atmosphere packaging and frozen storage period in the colour characteristics of chick thigh meat. The treatments were 70%CO2+15%N2+15%O2, 70%CO2 +30%N2, 70%CO2+ 30% O2 ,50%N2+50%O2, vacuumand clove oil at different frozen storage periods (1, 30, 60,and 90 days at -18 C). An 84 chick thigh meat pieces were utilized in this study. Polyethylene bags were used in packaging meat under vacuum, then filled with different gases. Colour parameters such as lightness (L*), redness/greenness (a*), yellowness/blueness (b*), Chroma (?C), the total colour difference (?E), and hue angle (h) were studied. The results demonstration that the modified atmosphere packaging treatments have a significant (P<0.05) effect on L*, a*, h values, but b*, ?C, and ?E parameter were not significantly affected by the treatments. Furthermore, the frozen storage periods have a significant (P<0.05) effect on L*, a*, b*, h, ?C, and ?E values. The result clarified that the effect of the interference between the modified atmosphere packaging treatments and frozen storage periods on a*, ?E, ?C, and h values was not significant, but its effect on L* and b* was significant (P<0.05). The results also showed that the highest L* value was 54.12 by using vacuumed packaging treatment on 30 days of frozen storage period. a* value was increased by using modified atmosphere packaging treatments but decreased with the increase of frozen storage period. b* value was ranged between 0.70 by control to 16.65 by using 70%CO2+15%N2+15%O2. The lowest ?E, ?C, and h values were 4.96, 2.70 and 0.53 by using70%CO2+30%N2, 70%CO2+30%N2 and clove oil on 30, 1 and 1 days of frozen storage period respectively.

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Meat Products Packaging

Cited by 6 publications

References 74 publications

Comprehensive Review of Modified Atmosphere Packaging for Poultry Meat: Effects on the Qualitative Characteristics and Shelf-Life Stability

Comprehensive Review of Modified Atmosphere Packaging for Poultry Meat: Effects on the Qualitative Characteristics and Shelf-Life Stability

Evaluation of Moisture Content and Sensory Properties of Colored and Non-Colored Fish (Silver Carp, Hypophthalmichthys molitrix) Noodles during Storage

Influence of Modified Atmosphere Packaging and Frozen-Storage Period in the Colour Characteristics of Poultry Meat

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