The effect of polyvinyl chloride packaging (PP), vacuum packaging (VP) and modified atmosphere packaging (MAP) (60% O2, 30% CO2, 10% N2) on some quality parameters and microbiological profile of beef was studied. Longissimus dorsi samples were examined at 7-day intervals during storage at 4C 2C, until 21 days. pH of PP beef increased during storage, whereas in VP and MAP beef remained stable. Superficial color darkened for PP samples, remaining stable until 7 and 21 days for VP and MAP samples, respectively; internal color was not significantly influenced by either storage time and packaging methods. Water-holding capacity was not affected by packaging methods, increasing from 7 to 21 days. VP showed lower lipid oxidation than MAP until 21 days and than PP until 14 days. Total mesophilic counts reached the threshold of 107 ufc/g after 7 days in PP and after 14 and 21 days in MAP and VP, respectively.

Effect of packaging and storage time on beef qualitative and microbial traits

NUVOLONI, ROBERTA;PEDONESE, FRANCESCA;RUSSO, CLAUDIA;D'ASCENZI, CARLO;PREZIUSO, GIOVANNA
2010

Abstract

The effect of polyvinyl chloride packaging (PP), vacuum packaging (VP) and modified atmosphere packaging (MAP) (60% O2, 30% CO2, 10% N2) on some quality parameters and microbiological profile of beef was studied. Longissimus dorsi samples were examined at 7-day intervals during storage at 4C 2C, until 21 days. pH of PP beef increased during storage, whereas in VP and MAP beef remained stable. Superficial color darkened for PP samples, remaining stable until 7 and 21 days for VP and MAP samples, respectively; internal color was not significantly influenced by either storage time and packaging methods. Water-holding capacity was not affected by packaging methods, increasing from 7 to 21 days. VP showed lower lipid oxidation than MAP until 21 days and than PP until 14 days. Total mesophilic counts reached the threshold of 107 ufc/g after 7 days in PP and after 14 and 21 days in MAP and VP, respectively.
D'AGATA MARIA, Chiara; Nuvoloni, Roberta; Pedonese, Francesca; Russo, Claudia; D'Ascenzi, Carlo; Preziuso, Giovanna
File in questo prodotto:
File Dimensione Formato  
J Food Qual 2010.pdf

solo utenti autorizzati

Tipologia: Versione finale editoriale
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 84.59 kB
Formato Adobe PDF
84.59 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11568/191918
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 7
  • ???jsp.display-item.citation.isi??? 7
social impact