Vacuum skin packaging and its effect on selected properties of beef and pork meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43872880" target="_blank" >RIV/62157124:16270/14:43872880 - isvavai.cz</a>

Alternative codes found

RIV/62157124:16810/14:43872880

Result on the web

<a href="http://link.springer.com/article/10.1007/s00217-014-2233-9/fulltext.html" target="_blank" >http://link.springer.com/article/10.1007/s00217-014-2233-9/fulltext.html</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-014-2233-9" target="_blank" >10.1007/s00217-014-2233-9</a>

Result language

angličtina

Original language name

Vacuum skin packaging and its effect on selected properties of beef and pork meat

Original language description

Physicochemical, instrumental and microbiological examinations of steaks of beef and pork (m. longissimus lumborum) in vacuum skin packaging (VSP), conventional vakuum packing (CVP) and modified atmosphere packaging (MAP) were performed. Samples were stored at 2 +- 0.5 °C for 3 (pork) or 5 (beef) weeks. No statistically signifiant changes in pH values were recorded. Statistically significant (p { 0.001) changes in the thiobarbituric reactive substances content in modified atmosphere packed beef samples,and differences between samples in MAP and VSP or CVP were found from week 2 of the experiment onwards. The biggest changes in colour parameters were found in beef samples in MAP. The lowest and highest purgeloss was recorded in samples in VSP and CVP,respectively. Vacuum packing enhanced the growth of lactic acid bacteria (LAB). At the end of the experiment, thein numbers ranged from 4.31 log10 cfu g?1 (pork in CVP) to 5.14 log10 cfu g?1 (beef in VSP). LAB populations reached 2 log10

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: Central european institute of technology</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

European Food Research and Technology

ISSN

1438-2377

e-ISSN

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Volume of the periodical

239

Issue of the periodical within the volume

3

Country of publishing house

DE - GERMANY

Number of pages

8

Pages from-to

395-402

UT code for WoS article

000340587400005

EID of the result in the Scopus database

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