Evaluation of the weight loss of raw beef cuts vacuumpackaged with two different techniques
| Autor: | Cristian Bernardi, Giorgia Francini, Simone Stella, Valeria Vigano, Erica Tirloni, Daniela Garavaglia |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Population
packaging drip loss raw beef packaging pH microbiology Article raw beef 03 medical and health sciences 0404 agricultural biotechnology Animal science Weight loss medicine Raw meat education 0303 health sciences education.field_of_study lcsh:TP368-456 030306 microbiology Chemistry pH microbiology Raw beef 04 agricultural and veterinary sciences Mechanical resistance 040401 food science lcsh:Food processing and manufacture drip loss Gradual increase medicine.symptom Food Science |
| Zdroj: | Italian Journal of Food Safety Italian Journal of Food Safety, Vol 8, Iss 4 (2019) |
| ISSN: | 2239-7132 |
| Popis: | In the present study, 25 cuts of shank form adult cattle coming from the same slaughtering batch, were withdrawn just after manual sectioning/deboning, and each divided into two pieces (Prox and Dist) of approximately the same weight, that were vacuum packaged by using two different packaging systems: vacuum chamber machine with a bag material and a thermoforming packaging machine with top and bottom webs named BAG and THF respectively. The packed cuts were stored at 2-3°C for 20 days. The drip loss was calculated at the end of the storage as the difference between drained weight and net. Internal muscle pH and pH of the exudate present in the package and microbiological analyses (by pooling the samples) were performed at T0 and at the end of the storage. The drip loss, was significantly lower with BAG packaging: this difference was evident after 20 days of storage (average ± STD BAG vs THF = 1.04±0.36% vs 1.71±0.42%; P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|