Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing Systems
The commercially-available optical oxygen-sensing system Optech-O2 Platinum was applied to nondestructively assess the in situ performance of bulk, vacuum-packaged raw beef in three ~300 kg containers. Twenty sensors were attached to the inner surface of the standard bin-contained laminate bag (10 o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-05-01
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| Series: | Sensors |
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| Online Access: | http://www.mdpi.com/1424-8220/18/5/1395 |
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| author | Caroline A. Kelly Malco Cruz-Romero Joseph P. Kerry Dmitri P. Papkovsky |
| author_facet | Caroline A. Kelly Malco Cruz-Romero Joseph P. Kerry Dmitri P. Papkovsky |
| author_sort | Caroline A. Kelly |
| collection | DOAJ |
| description | The commercially-available optical oxygen-sensing system Optech-O2 Platinum was applied to nondestructively assess the in situ performance of bulk, vacuum-packaged raw beef in three ~300 kg containers. Twenty sensors were attached to the inner surface of the standard bin-contained laminate bag (10 on the front and back sides), such that after filling with meat and sealing under vacuum, the sensors were accessible for optical interrogation with the external reader device. After filling and sealing each bag, the sensors were measured repetitively and nondestructively over a 15-day storage period at 1 °C, thus tracking residual oxygen distribution in the bag and changes during storage. The sensors revealed a number of unidentified meat quality and processing issues, and helped to improve the packaging process by pouring flakes of dry ice into the bag. Sensor utility in mapping the distribution of residual O2 in sealed bulk containers and optimising and improving the packaging process, including handling and storage of bulk vacuum-packaged meat bins, was evident. |
| first_indexed | 2024-04-11T22:04:57Z |
| format | Article |
| id | doaj.art-3a2a1bbc05934f06aa4db0efbf139268 |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-04-11T22:04:57Z |
| publishDate | 2018-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Sensors |
| spelling | doaj.art-3a2a1bbc05934f06aa4db0efbf1392682022-12-22T04:00:45ZengMDPI AGSensors1424-82202018-05-01185139510.3390/s18051395s18051395Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing SystemsCaroline A. Kelly0Malco Cruz-Romero1Joseph P. Kerry2Dmitri P. Papkovsky3School of Biochemistry and Cell Biology, University College Cork, Cavanagh Pharmacy Building, College Road, Cork T12 K8AF, IrelandFood Packaging Group, School of Food and Nutritional Sciences, University College Cork, Food Science Building, College Road, Cork T12 K8AF, IrelandFood Packaging Group, School of Food and Nutritional Sciences, University College Cork, Food Science Building, College Road, Cork T12 K8AF, IrelandSchool of Biochemistry and Cell Biology, University College Cork, Cavanagh Pharmacy Building, College Road, Cork T12 K8AF, IrelandThe commercially-available optical oxygen-sensing system Optech-O2 Platinum was applied to nondestructively assess the in situ performance of bulk, vacuum-packaged raw beef in three ~300 kg containers. Twenty sensors were attached to the inner surface of the standard bin-contained laminate bag (10 on the front and back sides), such that after filling with meat and sealing under vacuum, the sensors were accessible for optical interrogation with the external reader device. After filling and sealing each bag, the sensors were measured repetitively and nondestructively over a 15-day storage period at 1 °C, thus tracking residual oxygen distribution in the bag and changes during storage. The sensors revealed a number of unidentified meat quality and processing issues, and helped to improve the packaging process by pouring flakes of dry ice into the bag. Sensor utility in mapping the distribution of residual O2 in sealed bulk containers and optimising and improving the packaging process, including handling and storage of bulk vacuum-packaged meat bins, was evident.http://www.mdpi.com/1424-8220/18/5/1395packaged raw meatbulk vacuum packagingnondestructive assessmentresidual oxygenphosphorescent oxygen sensorQC/QAfood safety and process optimisation |
| spellingShingle | Caroline A. Kelly Malco Cruz-Romero Joseph P. Kerry Dmitri P. Papkovsky Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing Systems Sensors packaged raw meat bulk vacuum packaging nondestructive assessment residual oxygen phosphorescent oxygen sensor QC/QA food safety and process optimisation |
| title | Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing Systems |
| title_full | Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing Systems |
| title_fullStr | Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing Systems |
| title_full_unstemmed | Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing Systems |
| title_short | Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing Systems |
| title_sort | assessment of performance of the industrial process of bulk vacuum packaging of raw meat with nondestructive optical oxygen sensing systems |
| topic | packaged raw meat bulk vacuum packaging nondestructive assessment residual oxygen phosphorescent oxygen sensor QC/QA food safety and process optimisation |
| url | http://www.mdpi.com/1424-8220/18/5/1395 |
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