Effectiveness of gelatine and chitosan spray coating for extending shelf life of vacuum‐packaged beef

2021 ◽  
Author(s):  
Shamika T.G. Gedarawatte ◽  
Joshua T. Ravensdale ◽  
Michael L. Johns ◽  
Azlinda Azizi ◽  
Hani Al‐Salami ◽  
...  
Keyword(s):  
Shelf Life ◽  
Spray Coating ◽  
Packaged Beef

SOME EFFECTS OF SODIUM LACTATE ON SHELF-LIFE, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM-PACKAGED BEEF BOLOGNA

1992 ◽  
Vol 15 (5) ◽  
pp. 369-382 ◽  
Author(s):  
M. SUSAN BREWER ◽  
FLOYD McKEITH ◽  
SCOTT E. MARTIN ◽  
ANTHONY W. DALLMIER ◽  
S. Y. WU
Keyword(s):  
Shelf Life ◽  
Sodium Lactate ◽  
Physical Characteristics ◽  
Packaged Beef

Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically – Packaged beef steaks during refrigerated storage

Meat Science ◽  
2021 ◽  
pp. 108696
Author(s):  
Van-Ba Hoa ◽  
Dong-Heon Song ◽  
Kuk-Hwan Seol ◽  
Sun-Moon Kang ◽  
Hyun-Wook Kim ◽  
...  
Keyword(s):  
Shelf Life ◽  
Lauric Acid ◽  
Refrigerated Storage ◽  
Beef Steaks ◽  
Packaged Beef

Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds

Meat Science ◽  
1999 ◽  
Vol 53 (1) ◽  
pp. 23-29 ◽  
Author(s):  
J.V. Maca ◽  
R.K. Miller ◽  
M.E. Bigner ◽  
L.M. Lucia ◽  
G.R. Acuff
Keyword(s):  
Shelf Life ◽  
Temperature Effects ◽  
Storage Temperature ◽  
Sodium Lactate ◽  
Packaged Beef ◽  
And Storage

scholarly journals Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1403
Author(s):  
Diego E. Casas ◽  
Rosine Manishimwe ◽  
Savannah J. Forgey ◽  
Keelyn E. Hanlon ◽  
Markus F. Miller ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hot Water ◽  
Cold Chain ◽  
Prolonged Storage ◽  
Refrigerated Storage ◽  
Indicator Organisms ◽  
Sample Collection ◽  
Significant Difference ◽  
Packaged Beef ◽  
The Impact

As the global meat market moves to never frozen alternatives, meat processors seek opportunities for increasing the shelf life of fresh meats by combinations of proper cold chain management, barrier technologies, and antimicrobial interventions. The objective of this study was to determine the impact of spray and dry chilling combined with hot water carcass treatments on the levels of microbial indicator organisms during the long-term refrigerated storage of beef cuts. Samples were taken using EZ-Reach™ sponge samplers with 25 mL buffered peptone water over a 100 cm2 area of the striploin. Sample collection was conducted before the hot carcass wash, after wash, and after the 24 h carcass chilling. Chilled striploins were cut into four sections, individually vacuum packaged, and stored to be sampled at 0, 45, 70, and 135 days (n = 200) of refrigerated storage and distribution. Aerobic plate counts, enterobacteria, Escherichia coli, coliforms, and psychrotroph counts were evaluated for each sample. Not enough evidence (p > 0.05) was found indicating the hot water wash intervention reduced bacterial concentration on the carcass surface. E. coli was below detection limits (<0.25 CFU/cm2) in most of the samples taken. No significant difference (p > 0.05) was found between coliform counts throughout the sampling dates. Feed type did not seem to influence the (p > 0.25) microbial load of the treatments. Even though no immediate effect was seen when comparing spray or dry chilling of the samples at day 0, as the product aged, a significantly lower (p < 0.05) concentration of aerobic and psychrotrophic organisms in dry-chilled samples could be observed when compared to their spray-chilled counterparts. Data collected can be used to select alternative chilling systems to maximize shelf life in vacuum packaged beef kept over prolonged storage periods.

Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets

2018 ◽  
Vol 24 (8) ◽  
pp. 688-698
Author(s):  
Shafrina Azlin-Hasim ◽  
Malco C Cruz-Romero ◽  
Michael A Morris ◽  
Enda Cummins ◽  
Joseph P Kerry
Keyword(s):  
Antimicrobial Activity ◽  
Block Copolymer ◽  
Shelf Life ◽  
Film Surface ◽  
Spray Coating ◽  
Low Density Polyethylene ◽  
Chicken Breast ◽  
Low Density ◽  
Coating Application ◽  
Polyethylene Films

Antimicrobial coated films were produced by an innovative method that allowed surface modification of commercial low-density polyethylene films so that well-defined antimicrobial surfaces could be prepared. A Pluronic™ surfactant and a polystyrene-polyethylene oxide block copolymer were employed to develop modified materials. The Pluronic™ surfactant provided a more readily functionalised film surface, while block copolymer provided a reactive interface which was important in providing a route to silver nanoparticles that were well adhered to the surface. Antimicrobial films containing silver were manufactured using a spray coater and the amount of silver used for coating purposes varied by the concentration of the silver precursor (silver nitrate) or the number of silver coatings applied. Potential antimicrobial activity of manufactured silver-coated low-density polyethylene films was tested against Pseudomonas fluorescens, Staphylococcus aureus and microflora isolated from raw chicken. The microbiological and physicochemical quality of chicken breast fillets wrapped with silver-coated low-density polyethylene films followed by vacuum skin packaging was also assessed during storage. Antimicrobial activity of developed silver-coated low-density polyethylene films was dependent ( p < 0.05) upon the concentrations of silver precursor and the number of silver coatings used. Better antimicrobial activity against P. fluorescens, S. aureus and chicken microflora was observed when the concentration of silver precursor was 3% and the spray coating deposition of silver was repeated four times. Use of silver-coated low-density polyethylene films extended ( p < 0.05) shelf life of chicken breast fillets and enhanced ( p < 0.05) oxidative stability compared to control films. Results indicated that silver-coated low-density polyethylene films could potentially be used as antimicrobial packaging for food applications.

scholarly journals Behavior of spoilage bacteria and Salmonella enterica subspecies enterica O:4,5 in vacuum-packaged beef during refrigeration

2020 ◽  
Vol 50 (7) ◽  
Author(s):  
Jorge Luiz da Silva ◽  
Vasco Augusto Pilão Cadavez ◽  
Maxsueli Aparecida Moura Machado ◽  
Brendo da Conceição Lima Dias ◽  
Adelino da Cunha-Neto ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Salmonella Enterica ◽  
Growth Curves ◽  
Reference Value ◽  
Multidrug Resistant ◽  
Separate Experiment ◽  
Spoilage Bacteria ◽  
Standard Values ◽  
Packaged Beef

ABSTRACT: In this study, the kinetic parameters of mesophilic, psychrotrophic and lactic acid bacteria in vacuum-packed beef at 1 °C and 4 °C were estimated from experimental growth curves produced by samples stored during 21 and 60 days, respectively. In a separate experiment, the survival of multidrug resistant (MDR) Salmonella enterica O:4,5 at 1°C was also characterized. The shelf-life of vacuum-packed beef stored at 4 °C was estimated at 16.1 days (95% CI: 14.8 - 17.3 days), whereas at 1 °C it was longer than 21 days because the mesophiles count estimated towards the end of the experiment was 12.5 ln CFU.g-1 (95% CI: 11.8 - 13.3 ln CFU.g-1) which is lower than the shelf-life reference value. At 1 °C, inoculated Salmonella was reduced in 6.61 ln CFU.g-1 (2.87 log CFU.g-1). These results demonstrated the importance of establishing in legislation, especially in Brazil, standard values of deteriorating microorganisms in beef for maintaining product quality.

Low-temperature sprayed SnOx nanocomposite films with enhanced hole blocking for efficient large area perovskite solar cells

2021 ◽  
Author(s):  
Jinbao Zhang ◽  
Yichuan Ding ◽  
Guochen Jiang ◽  
Austin C. Flick ◽  
Ziyi Pan ◽  
...  
Keyword(s):  
Solar Cells ◽  
Low Temperature ◽  
Shelf Life ◽  
Perovskite Solar Cells ◽  
Spray Coating ◽  
Nanocomposite Films ◽  
Large Area ◽  
Blocking High ◽  
Ultrasonic Spray ◽  
Shelf Life Stability

Open-air, low temperature ultrasonic spray coating of SnO2/SnOx is demonstrated to fabricate large area PSCs and modules. The optimized SnO2/SnOx nanocomposite exhibits significantly enhanced hole-blocking, high efficiencies, as well as good shelf-life stability.

Quality Characteristics of Vacuum Packaged Beef as Affected by Postmortem Chill, Storage Temperature, and Storage Interval

1976 ◽  
Vol 39 (9) ◽  
pp. 592-599 ◽  
Author(s):  
Z. L. CARPENTER ◽  
S. D. BEEBE ◽  
G. C. SMITH ◽  
K. E. HOKE ◽  
C. VANDERZANT
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Quality Characteristics ◽  
Taste Panel ◽  
Visual Appearance ◽  
Beef Carcasses ◽  
Packaged Beef ◽  
And Storage ◽  
Storage Temperatures

Sirloin butts from beef carcasses chilled to 1 or 7.2 C were vacuum packaged and stored at either 0 or 5.5 C for intervals of 7, 14, 21, 28, or 35 days. Following storage, steaks were obtained for retail caselife studies and taste panel evaluations. Evaluation of primal cuts revealed significant differences in total desirability (primarily visual appearance) among storage intervals and between storage temperatures. Initial carcass temperature at fabrication influenced quality of cuts less than did storage temperature over extended storage intervals. Storage of vacuum packaged cuts at 0 C consistently enhanced shelf-life compared to storage at 5.5 C.

Sign in / Sign up

Export Citation Format

Share Document