Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum‐packaged beef

Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum‐packaged beef

The application of bacterial cellulose (BC) as a wrapping material for vacuum‐packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low‐field nuclear magnetic resonance, ph...

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Veröffentlicht in:Journal of food science 2020-07, Vol.85 (7), p.2153-2163
Hauptverfasser: Gedarawatte, Shamika T. G., Ravensdale, Joshua T., Johns, Michael L., Azizi, Azlinda, Al‐Salami, Hani, Dykes, Gary A., Coorey, Ranil
Format: Artikel
Sprache:eng
Schlagworte:
Accumulation
Bacteria
Bacterial cellulose
Beef
Cellulose
Colorimetry
Exudation
Lactic acid
Lactic acid bacteria
Lipid peroxidation
Lipids
low‐field nuclear magnetic resonance
Meat
microbiological analysis
NMR
Nuclear magnetic resonance
Odor
Odors
Oxidation
purge accumulation
Scanning electron microscopy
Sensory evaluation
Sensory properties
Swelling ratio
Vacuum
vacuum packaged beef
Weight loss
wrapping material
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Zusammenfassung:The application of bacterial cellulose (BC) as a wrapping material for vacuum‐packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low‐field nuclear magnetic resonance, physicochemical, microbiological, and sensorial evaluations. The BC wrap significantly (P
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15178