Fresh beef storage in the retail setting can be presented in a variety of packaging methods, and identifying an alternative such as vacuum packaging to current traditional methods could potentially increase shelf life and reduce meat waste. The objective of this study was to identify the influence of packaging film and lean trimming sources on fresh ground beef surface color during a simulated retail display period. There were no differences ( 0.05) in surface color redness (a*), yellowness (b*), chroma, or hue angle regardless of packaging film or lean trimmings. However, thiobarbituric acid reactive substances (TBARS) were greater ( 0.05) for packages containing a greater percentage of CULL beef trimmings regardless of packaging film. In addition, pH values of ground beef packages did not differ ( 0.05) among packaging film or lean trimming blends. Visual color did not differ ( 0.05) throughout the simulated retail display period regardless of beef trimmings or packaging film. Microbial spoilage organisms were greater ( 0.05) after the simulated display period. These results suggest that ground beef presented in a simulated retail setting using an alternative packaging platform, such as vacuum packaging, is plausible.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394221 | PMC |
| http://dx.doi.org/10.3390/foods10081923 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
A sulfonated and nitrated polyether ether ketone/polyvinyl chloride modified atmosphere packaging delays the deterioration of grapes.
J Sci Food Agric
January 2025
College of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Background: Polyether ether ketone (PEEK) was modified by a sulfuric and nitric acid mixed system to improve the solubility of the material and the gas selective permeability of the film. SN1 and SN5, synthesized from mixed acid systems (with ratios of nitric acid and sulfuric acid of 1:1 and 1:5, respectively) were chosen because they had comparable nitro groups but differing sulfonyl groups. To investigate the impact of the type and content of sulfonated and nitrated polyether ether ketone (SNPEEK) on the structure and physicochemical properties of the films, SN1/polyvinyl chloride (PVC) and SN5/polyvinyl chloride films were made by adding varying amounts of SN1 and SN5 (0.
View Article and Find Full Text PDFDevelopment of heat sealable film from tapioca and potato starch for application in edible packaging.
J Food Sci Technol
February 2025
Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, 44150 Thailand.
This study aimed to fabricate edible films from tapioca (T) and potato (P) starch, assessing their physicochemical properties and biodegradation across different ratios (T100P0, T70P30, T50P50, and T30P70). The films underwent evaluation for moisture content, thickness, water vapor permeability, and color values. T100P0 and T30P70 formulations exhibited the highest film transparency at 43.
View Article and Find Full Text PDFChitosan research progress for smart packaging applications: a literature review.
J Food Sci Technol
February 2025
Department of Physics, Hasanuddin University, Makassar, 90245 Indonesia.
The environmental crisis was brought on by composites made of synthetic materials that are not biodegradable. Eco-friendly replacement materials for non-biodegradable composites is biodegradable composites. The poisonous remnants are avoided because of how the environment breaks them down.
View Article and Find Full Text PDFThe increasing demand for sustainable food packaging has driven the development of films based on biopolymers. However, enhancing their functional properties remains a challenge. In the current study, potato starch-pectin (PSP) composite films were fabricated and enriched with juniper berry essential oil (JBEO) to improve their physicochemical properties.
View Article and Find Full Text PDFValorization of raw papaya () and citrus peels for development of antimicrobial and biodegradable edible film.
Food Chem X
January 2025
Department of Botany, University of Lucknow, Lucknow 226007, Uttar Pradesh, India.
Most of the food packaging materials used in the market are petroleum-based plastics; such materials are neither biodegradable nor environmentally friendly and require years to decompose. To overcome these problems, biodegradable and edible materials are encouraged to be used because such materials degrade quickly due to the actions of bacteria, fungi, and other environmental effects. The present study examined that starch can be effectively used as raw material to develop biodegradable, edible films.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!