8 research outputs found
First evaluation of alkylpyrazine application as a novel method to decrease microbial contaminations in processed meat products
The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs
Determination of Ethylenediaminetetraacetic Acid from Swine Organs, Feces, Urine, and Plasma by Liquid Chromatography Tandem Mass Spectrometry
Changes in biogenic amines and microbial loads in the muscle of orange-spotted grouper, Epinephelus coioides (Hamilton, 1822) during ice storage
Effects of storage temperatures, vacuum packaging, and high hydrostatic pressure treatment on the formation of biogenic amines in Gwamegi
Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage
Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review
This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poultry products. This type of packaging results in shelf-life prolongation by inhibiting microbial growth and promoting oxidative stability, compared to those packaged aerobically. High O 2 modified atmosphere packaging results in the desirable red colour, but it also enhances both lipid and pigment oxidation and promotes the growth of aerobic spoilage microorganisms. The presence of high levels of CO 2 in modified atmosphere packages inhibits microbial growth but can also cause meat discoloration through oxidation. Low O 2 MAP atmospheres limit microbial growth but change the colour of meat to purple. The use of CO gives promising results due to its positive effects on colour and microorganism growth inhibitions which result in shelf-life prolongation during wider distribution of case-ready products. The use of MAP can lead to an effective growth reduction of pathogenic microorganisms like Listeria sp. and Salmonella sp. The combination of MAP and vacuum with other treatments can be an effective tool in delivering safe minimally processed foodstuffs. In response to the changes in consumer demand and market trends, the area of active and intelligent/smart packaging is becoming more and more important. These relatively new technologies are capable of providing better results regarding product safety and shelf-life prolongation as well as communicating information on several quality characteristics of packaged food during transportation and storage. © 2012 Springer Science+Business Media, LLC