Effect of packaging and storage conditions on some quality traits of bovine meat
Packaging is considered one of the most interesting technological aspects of food production and is a constantly evolving subject in food production. The type of packaging is important for the quality and safety of the product and for the visual appearance of the product to be immediately evaluated...
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| Format: | Article |
| Language: | English |
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PAGEPress Publications
2022-06-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | https://pagepressjournals.org/index.php/ijfs/article/view/10038 |
| _version_ | 1818235682779299840 |
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| author | Luca Grispoldi Athanasios Chalias Eleonora Barzi Laura Pecorari Marco Tassinari Cristina Saraiva Juan García-Díez Musafiri Karama Saeed El-Ashram Giovanna Traina Beniamino T. Cenci-Goga |
| author_facet | Luca Grispoldi Athanasios Chalias Eleonora Barzi Laura Pecorari Marco Tassinari Cristina Saraiva Juan García-Díez Musafiri Karama Saeed El-Ashram Giovanna Traina Beniamino T. Cenci-Goga |
| author_sort | Luca Grispoldi |
| collection | DOAJ |
| description |
Packaging is considered one of the most interesting technological aspects of food production and is a constantly evolving subject in food production. The type of packaging is important for the quality and safety of the product and for the visual appearance of the product to be immediately evaluated by consumers. The purpose of this study was to investigate the effect of four different types of modified atmosphere packaging (ATM) and vacuum packaging (VP) currently used by a company in central Italy, on the main qualitative characteristics of beef. For these two traditional and two new solutions with reduced environmental impact and compostable were evaluated. For each type of packaging, two different products were analyzed: steaks and hamburgers. The samples, immediately after production, were transported to the laboratory in refrigerated containers. Several parameters (color, pH, water holding capacity, drip loss, and microbiological characteristics) were evaluated at time 0 and after 7 (T7), 14 (T14) and 21 days (T21) of storage in the dark and at refrigeration temperature (+4°C . 2°C). The results showed that the two types of packaging have very similar effects on the water-retaining capacity of the steaks. More noticeable differences were recorded by the colorimetric analysis: for both steaks and hamburgers, the products packaged in the traditional packaging appeared brighter and redder than those packaged in the new alternatives. The microbiological analysis of the steaks showed higher values in the “new” packaging. The formation of abundant ropy slime was observed in one of the samples in the “new” modified atmosphere package at T21. The results of this study showed that the technological characteristics (in particular, the color) and the microbiological characteristics of the steaks and hamburgers were better in “old” packaging, with a better appearance and a longer shelf life. The results obtained show how the research for eco-sustainable products for packaging must be addressed, taking into account the effect of the materials on the qualitative and hygienic-sanitary characteristics of the meat.
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| first_indexed | 2024-12-12T11:57:51Z |
| format | Article |
| id | doaj.art-c37eb165c4b943b2b17e7f958d5fb7f1 |
| institution | Directory Open Access Journal |
| issn | 2239-7132 |
| language | English |
| last_indexed | 2024-12-12T11:57:51Z |
| publishDate | 2022-06-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj.art-c37eb165c4b943b2b17e7f958d5fb7f12022-12-22T00:25:10ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322022-06-0111210.4081/ijfs.2022.10038Effect of packaging and storage conditions on some quality traits of bovine meatLuca Grispoldi0Athanasios Chalias1Eleonora Barzi2Laura Pecorari3Marco Tassinari4Cristina Saraiva5Juan García-Díez6Musafiri Karama7Saeed El-Ashram8Giovanna Traina9Beniamino T. Cenci-Goga10Food Safety and Inspection, Department of Veterinary Medicine, University of PerugiaFood Safety and Inspection, Department of Veterinary Medicine, University of Perugia; European Food Safety Authority, EU-FORA Programme, ParmaFood Safety and Inspection, Department of Veterinary Medicine, University of PerugiaFood Safety and Inspection, Department of Veterinary Medicine, University of PerugiaDepartment of Veterinary Medical Sciences, University of BolognaVeterinary and Animal Research Centre, University of Trás-os-Montes e Alto Douro, Vila Real; Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trásos- Montes e Alto Douro, Vila RealVeterinary and Animal Research Centre, University of Trás-os-Montes e Alto Douro, Vila RealDepartment of Paraclinical Sciences, Faculty of Veterinary Science, University of PretoriaSchool of Life Science and Engineering, Foshan University, Foshan, China; Faculty of Science, Kafrelsheikh University, Kafr el-SheikhDepartment of Pharmaceutical Sciences, University of PerugiaFood Safety and Inspection, Department of Veterinary Medicine, University of Perugia, Italy; Department of Paraclinical Sciences, Faculty of Veterinary Science, University of Pretoria Packaging is considered one of the most interesting technological aspects of food production and is a constantly evolving subject in food production. The type of packaging is important for the quality and safety of the product and for the visual appearance of the product to be immediately evaluated by consumers. The purpose of this study was to investigate the effect of four different types of modified atmosphere packaging (ATM) and vacuum packaging (VP) currently used by a company in central Italy, on the main qualitative characteristics of beef. For these two traditional and two new solutions with reduced environmental impact and compostable were evaluated. For each type of packaging, two different products were analyzed: steaks and hamburgers. The samples, immediately after production, were transported to the laboratory in refrigerated containers. Several parameters (color, pH, water holding capacity, drip loss, and microbiological characteristics) were evaluated at time 0 and after 7 (T7), 14 (T14) and 21 days (T21) of storage in the dark and at refrigeration temperature (+4°C . 2°C). The results showed that the two types of packaging have very similar effects on the water-retaining capacity of the steaks. More noticeable differences were recorded by the colorimetric analysis: for both steaks and hamburgers, the products packaged in the traditional packaging appeared brighter and redder than those packaged in the new alternatives. The microbiological analysis of the steaks showed higher values in the “new” packaging. The formation of abundant ropy slime was observed in one of the samples in the “new” modified atmosphere package at T21. The results of this study showed that the technological characteristics (in particular, the color) and the microbiological characteristics of the steaks and hamburgers were better in “old” packaging, with a better appearance and a longer shelf life. The results obtained show how the research for eco-sustainable products for packaging must be addressed, taking into account the effect of the materials on the qualitative and hygienic-sanitary characteristics of the meat. https://pagepressjournals.org/index.php/ijfs/article/view/10038Beef, Modified atmosphere packaging (MAP), Vacuum packaging (VP), quality. |
| spellingShingle | Luca Grispoldi Athanasios Chalias Eleonora Barzi Laura Pecorari Marco Tassinari Cristina Saraiva Juan García-Díez Musafiri Karama Saeed El-Ashram Giovanna Traina Beniamino T. Cenci-Goga Effect of packaging and storage conditions on some quality traits of bovine meat Italian Journal of Food Safety Beef, Modified atmosphere packaging (MAP), Vacuum packaging (VP), quality. |
| title | Effect of packaging and storage conditions on some quality traits of bovine meat |
| title_full | Effect of packaging and storage conditions on some quality traits of bovine meat |
| title_fullStr | Effect of packaging and storage conditions on some quality traits of bovine meat |
| title_full_unstemmed | Effect of packaging and storage conditions on some quality traits of bovine meat |
| title_short | Effect of packaging and storage conditions on some quality traits of bovine meat |
| title_sort | effect of packaging and storage conditions on some quality traits of bovine meat |
| topic | Beef, Modified atmosphere packaging (MAP), Vacuum packaging (VP), quality. |
| url | https://pagepressjournals.org/index.php/ijfs/article/view/10038 |
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