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Effect of vacuum packaging on the chemical and microbial qualities of beef during storage.

Author(s) : DUSHYANTHAN K., VENKATARAMANUJAM V., SHANMUGAM A. M.

Type of article: Article

Summary

The effects of vacuum packaging on chemical qualities, i.e. extract release volume (ERV), thiobarbituric acid (TBA) number and tyrosine value (TV) and the microbial qualities - total viable counts (TVC) of beef packed under two methods, in four packaging materials and stored at different periods under refrigeration and frozen conditions - were studied. Beef packed under vacuum and stored at both chiller and freezer temperatures revealed higher ERV and lower TBA number, TV and TVC Polyester/polyethylene (PET/PE) and multilayer material were reported to be the most suitable materials for packaging beef under vacuum and storing at both chiller and freezing temperatures.

Details

  • Original title: Effect of vacuum packaging on the chemical and microbial qualities of beef during storage.
  • Record ID : 2001-1463
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 37 - n. 1
  • Publication date: 2000/01
  • Document available for consultation in the library of the IIR headquarters only.

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