| Autor: |
Simone Stella, Daniela Garavaglia, Giorgia Francini, Valeria Viganò, Cristian Bernardi, Erica Tirloni |
| Jazyk: |
English<br />Italian |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
Italian Journal of Food Safety, Vol 8, Iss 4 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
2239-7132 |
| DOI: |
10.4081/ijfs.2019.8111 |
| 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In the present study, 25 cuts of shank form adult cattle coming from the same slaughtering batch, were withdrawn just after manual sectioning/deboning, and each divided into two pieces (Prox and Dist) of approximately the same weight, that were vacuum packaged by using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: |
Directory of Open Access Journals |
| Externí odkaz: |
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