The effects of non-vacuum packaging systems on drip loss from chilled beef
This study investigated drip loss in chilled beef (hot-boned m. longissimus lumborum (LL)) under conventional packaging systems, in which a vacuum is applied, and non-vacuum packaging systems. The use of vacuum during the packaging process (vacuum packaging, CO 2 atmosphere packaging) was associated...
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| Veröffentlicht in: | Meat science 1998-07, Vol.49 (3), p.277-287 |
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| creator | Payne, Steven R. Durham, Cedric J. Scott, Sheryl M. Devine, Carrick E. |
| description | This study investigated drip loss in chilled beef (hot-boned
m. longissimus lumborum (LL)) under conventional packaging systems, in which a vacuum is applied, and non-vacuum packaging systems. The use of vacuum during the packaging process (vacuum packaging, CO
2 atmosphere packaging) was associated with increased drip. Drip was lower in heat-shrunk vacuum packaging than in non-shrunk vacuum packaging. A slow vacuum onset had no effect on drip formation, or may have increased it. The extent of pressure reduction (vacuum; range 0–1 atm) did not significantly affect drip formation, although the standard vacuum pressure (0 atm) tended to cause more drip loss than higher pressures. The three non-vacuum anaerobic packaging systems tested were: flushed with carbon dioxide without the pressure being reduced below atmospheric (Flush), or the same system with no CO
2 flush but a proprietary oxygen absorber added (Scavenger), or a combination of both (Flush/Scavenger). Storage was at —1.5 °C for up to 20 weeks. The Flush and Flush/Scavenger systems had considerably lower drip loss than the CAP standard system (6.4%, 6.5%, and 9.1% respectively); the Scavenger system had the lowest drip loss (5.2%). Drip losses generally increased with storage period, irrespective of packaging system. All non-vacuum packaging systems except the Flush system had very low oxygen levels ( |
| doi_str_mv | 10.1016/S0309-1740(97)00135-6 |
| format | Article |
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m. longissimus lumborum (LL)) under conventional packaging systems, in which a vacuum is applied, and non-vacuum packaging systems. The use of vacuum during the packaging process (vacuum packaging, CO
2 atmosphere packaging) was associated with increased drip. Drip was lower in heat-shrunk vacuum packaging than in non-shrunk vacuum packaging. A slow vacuum onset had no effect on drip formation, or may have increased it. The extent of pressure reduction (vacuum; range 0–1 atm) did not significantly affect drip formation, although the standard vacuum pressure (0 atm) tended to cause more drip loss than higher pressures. The three non-vacuum anaerobic packaging systems tested were: flushed with carbon dioxide without the pressure being reduced below atmospheric (Flush), or the same system with no CO
2 flush but a proprietary oxygen absorber added (Scavenger), or a combination of both (Flush/Scavenger). Storage was at —1.5 °C for up to 20 weeks. The Flush and Flush/Scavenger systems had considerably lower drip loss than the CAP standard system (6.4%, 6.5%, and 9.1% respectively); the Scavenger system had the lowest drip loss (5.2%). Drip losses generally increased with storage period, irrespective of packaging system. All non-vacuum packaging systems except the Flush system had very low oxygen levels (<0.l%
v
v
). The Flush system had considerably higher levels of oxygen (0.9%) with associated browning of meat samples. All packaging systems gave a hygienic shelf-life of at least 16 weeks. At 16 weeks, microbial numbers were highest (5 × 10
6) in the Scavenger system. The meat from all packaging systems was acceptable to taste panels even after 16 weeks of storage at —1.5 °C. There were no significant differences between any of the packaging systems for any of the sensory attributes tested. The packaging systems with the best all round performance were the Flush/Scavenger and the Scavenger systems, depending on the storage-life required.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/S0309-1740(97)00135-6</identifier><identifier>PMID: 22060578</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>adsorbents ; beef ; Biological and medical sciences ; browning ; carbon dioxide ; carbon dioxide atmosphere packaging ; cooling ; flavor ; food contamination ; Food industries ; food packaging ; Fundamental and applied biological sciences. Psychology ; heat-shrunk vacuum packaging ; liquids ; losses ; Meat and meat product industries ; microbial contamination ; non-shrunk vacuum packaging ; odors ; oxygen ; palatability ; plate count ; shelf life ; storage quality ; tenderness ; texture ; vacuum packaging</subject><ispartof>Meat science, 1998-07, Vol.49 (3), p.277-287</ispartof><rights>1998</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c415t-e8fa3c7fe0792de6efe4fb79817544a5972bc597d1f9e12b3403b3ce10bb1bbc3</citedby><cites>FETCH-LOGICAL-c415t-e8fa3c7fe0792de6efe4fb79817544a5972bc597d1f9e12b3403b3ce10bb1bbc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0309-1740(97)00135-6$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2310931$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22060578$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Payne, Steven R.</creatorcontrib><creatorcontrib>Durham, Cedric J.</creatorcontrib><creatorcontrib>Scott, Sheryl M.</creatorcontrib><creatorcontrib>Devine, Carrick E.</creatorcontrib><title>The effects of non-vacuum packaging systems on drip loss from chilled beef</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>This study investigated drip loss in chilled beef (hot-boned
m. longissimus lumborum (LL)) under conventional packaging systems, in which a vacuum is applied, and non-vacuum packaging systems. The use of vacuum during the packaging process (vacuum packaging, CO
2 atmosphere packaging) was associated with increased drip. Drip was lower in heat-shrunk vacuum packaging than in non-shrunk vacuum packaging. A slow vacuum onset had no effect on drip formation, or may have increased it. The extent of pressure reduction (vacuum; range 0–1 atm) did not significantly affect drip formation, although the standard vacuum pressure (0 atm) tended to cause more drip loss than higher pressures. The three non-vacuum anaerobic packaging systems tested were: flushed with carbon dioxide without the pressure being reduced below atmospheric (Flush), or the same system with no CO
2 flush but a proprietary oxygen absorber added (Scavenger), or a combination of both (Flush/Scavenger). Storage was at —1.5 °C for up to 20 weeks. The Flush and Flush/Scavenger systems had considerably lower drip loss than the CAP standard system (6.4%, 6.5%, and 9.1% respectively); the Scavenger system had the lowest drip loss (5.2%). Drip losses generally increased with storage period, irrespective of packaging system. All non-vacuum packaging systems except the Flush system had very low oxygen levels (<0.l%
v
v
). The Flush system had considerably higher levels of oxygen (0.9%) with associated browning of meat samples. All packaging systems gave a hygienic shelf-life of at least 16 weeks. At 16 weeks, microbial numbers were highest (5 × 10
6) in the Scavenger system. The meat from all packaging systems was acceptable to taste panels even after 16 weeks of storage at —1.5 °C. There were no significant differences between any of the packaging systems for any of the sensory attributes tested. The packaging systems with the best all round performance were the Flush/Scavenger and the Scavenger systems, depending on the storage-life required.</description><subject>adsorbents</subject><subject>beef</subject><subject>Biological and medical sciences</subject><subject>browning</subject><subject>carbon dioxide</subject><subject>carbon dioxide atmosphere packaging</subject><subject>cooling</subject><subject>flavor</subject><subject>food contamination</subject><subject>Food industries</subject><subject>food packaging</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>heat-shrunk vacuum packaging</subject><subject>liquids</subject><subject>losses</subject><subject>Meat and meat product industries</subject><subject>microbial contamination</subject><subject>non-shrunk vacuum packaging</subject><subject>odors</subject><subject>oxygen</subject><subject>palatability</subject><subject>plate count</subject><subject>shelf life</subject><subject>storage quality</subject><subject>tenderness</subject><subject>texture</subject><subject>vacuum packaging</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNqF0U1PGzEQBmALtYJA-QltfUACDlvG9u56faoQ4qNVpB4CZ8v2joPb_UjtLBL_HoekcOzFPvgZz-gdQj4z-MaA1RcLEKAKJks4U_IcgImqqPfIjDVSFCUTzQcyeyMH5DCl37BRvNknB5xDDZVsZuTn_SNS9B7dOtHR02EciifjpqmnK-P-mGUYljQ9pzX2-X2gbQwr2o0pUR_HnrrH0HXYUovoP5GP3nQJj3f3EXm4ub6_uivmv25_XF3OC1eyal1g441w0iNIxVus0WPprVQNk1VZmkpJbl0-W-YVMm5FCcIKhwysZdY6cUROt_-u4vh3wrTWfUgOu84MOE5JK-AN1I2ssqy20sU8cUSvVzH0Jj5rBnqTon5NUW8i0krq1xR1neu-7DpMtsf2repfbBmc7IBJznQ-msGF9O4EAyVYZl-3zJtRm2XM5GHBc5M8oZLARRbftwJzYE8Bo04u4OCwDTGvRLdj-M-sL4q5lyw</recordid><startdate>19980701</startdate><enddate>19980701</enddate><creator>Payne, Steven R.</creator><creator>Durham, Cedric J.</creator><creator>Scott, Sheryl M.</creator><creator>Devine, Carrick E.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19980701</creationdate><title>The effects of non-vacuum packaging systems on drip loss from chilled beef</title><author>Payne, Steven R. ; Durham, Cedric J. ; Scott, Sheryl M. ; Devine, Carrick E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c415t-e8fa3c7fe0792de6efe4fb79817544a5972bc597d1f9e12b3403b3ce10bb1bbc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>adsorbents</topic><topic>beef</topic><topic>Biological and medical sciences</topic><topic>browning</topic><topic>carbon dioxide</topic><topic>carbon dioxide atmosphere packaging</topic><topic>cooling</topic><topic>flavor</topic><topic>food contamination</topic><topic>Food industries</topic><topic>food packaging</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>heat-shrunk vacuum packaging</topic><topic>liquids</topic><topic>losses</topic><topic>Meat and meat product industries</topic><topic>microbial contamination</topic><topic>non-shrunk vacuum packaging</topic><topic>odors</topic><topic>oxygen</topic><topic>palatability</topic><topic>plate count</topic><topic>shelf life</topic><topic>storage quality</topic><topic>tenderness</topic><topic>texture</topic><topic>vacuum packaging</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Payne, Steven R.</creatorcontrib><creatorcontrib>Durham, Cedric J.</creatorcontrib><creatorcontrib>Scott, Sheryl M.</creatorcontrib><creatorcontrib>Devine, Carrick E.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Payne, Steven R.</au><au>Durham, Cedric J.</au><au>Scott, Sheryl M.</au><au>Devine, Carrick E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effects of non-vacuum packaging systems on drip loss from chilled beef</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>1998-07-01</date><risdate>1998</risdate><volume>49</volume><issue>3</issue><spage>277</spage><epage>287</epage><pages>277-287</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>This study investigated drip loss in chilled beef (hot-boned
m. longissimus lumborum (LL)) under conventional packaging systems, in which a vacuum is applied, and non-vacuum packaging systems. The use of vacuum during the packaging process (vacuum packaging, CO
2 atmosphere packaging) was associated with increased drip. Drip was lower in heat-shrunk vacuum packaging than in non-shrunk vacuum packaging. A slow vacuum onset had no effect on drip formation, or may have increased it. The extent of pressure reduction (vacuum; range 0–1 atm) did not significantly affect drip formation, although the standard vacuum pressure (0 atm) tended to cause more drip loss than higher pressures. The three non-vacuum anaerobic packaging systems tested were: flushed with carbon dioxide without the pressure being reduced below atmospheric (Flush), or the same system with no CO
2 flush but a proprietary oxygen absorber added (Scavenger), or a combination of both (Flush/Scavenger). Storage was at —1.5 °C for up to 20 weeks. The Flush and Flush/Scavenger systems had considerably lower drip loss than the CAP standard system (6.4%, 6.5%, and 9.1% respectively); the Scavenger system had the lowest drip loss (5.2%). Drip losses generally increased with storage period, irrespective of packaging system. All non-vacuum packaging systems except the Flush system had very low oxygen levels (<0.l%
v
v
). The Flush system had considerably higher levels of oxygen (0.9%) with associated browning of meat samples. All packaging systems gave a hygienic shelf-life of at least 16 weeks. At 16 weeks, microbial numbers were highest (5 × 10
6) in the Scavenger system. The meat from all packaging systems was acceptable to taste panels even after 16 weeks of storage at —1.5 °C. There were no significant differences between any of the packaging systems for any of the sensory attributes tested. The packaging systems with the best all round performance were the Flush/Scavenger and the Scavenger systems, depending on the storage-life required.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22060578</pmid><doi>10.1016/S0309-1740(97)00135-6</doi><tpages>11</tpages></addata></record> |
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| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | adsorbents beef Biological and medical sciences browning carbon dioxide carbon dioxide atmosphere packaging cooling flavor food contamination Food industries food packaging Fundamental and applied biological sciences. Psychology heat-shrunk vacuum packaging liquids losses Meat and meat product industries microbial contamination non-shrunk vacuum packaging odors oxygen palatability plate count shelf life storage quality tenderness texture vacuum packaging |
| title | The effects of non-vacuum packaging systems on drip loss from chilled beef |
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