Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano ( L.) active film under high O.

Beef (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1 °C. The obtained beefsteaks were packaged in high oxygen (Hi-O) with active packaging (AP) during 13-21 days at 1 ± 1 °C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed.

Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract.

Fresh beef steaks were packaged with a new antioxidant active system containing increasing concentrations (0.5, 1, 2 and 4%) of an oregano extract. Control samples were packaged without the active film.

Daily practice management of myelodysplastic syndromes in France: data from 907 patients in a one-week cross-sectional study by the Groupe Francophone des Myelodysplasies.

Background: There is little published information on the everyday clinical management of myelodysplastic syndromes in real world practice.

Design And Methods: We conducted a cross-sectional study of all patients with myelodysplastic syndromes attending 74 French centers in a 1-week period for inpatient admission, day-hospital care or outpatient visits.

Results: Nine hundred and seven patients were included; 67.

Extension of the display life of lamb with an antioxidant active packaging.

Fresh lamb steaks were treated with three different preparations of natural antioxidants: one group was packaged with a rosemary active film, the second group was packaged with an oregano active film, and the third group was sprayed on the meat surface with a rosemary extract before packaging in a high-oxygen atmosphere. Samples were stored under illumination at 1±1°C for 13days. Metmyoglobin formation, lipid oxidation (TBARS), instrumental colour (CIE a(∗)), psychrotrophic bacterial counts (PCA), sensory discolouration and off-odour were determined.

Stabilization of beef meat by a new active packaging containing natural antioxidants.

A new antioxidant active packaging material for food has been designed and developed, consisting of a polypropylene film in which some natural antioxidants have been immobilized. The antioxidant properties of the new material have been tested by using both pure myoglobin and fresh beef steaks. Two different cell configurations (glass vial and Petri dish) and four different myoglobin concentrations-according to the common content of this compound in fresh meat and meat derivatives (1080, 1995, 3332, and 4414 microg g(-1), respectively)-have been evaluated in oxidation studies.