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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62157124:16810/14:43872880

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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

Návaznosti

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

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

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Svazek periodika

239

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

8

Strana od-do

395-402

Kód UT WoS článku

000340587400005

EID výsledku v databázi Scopus

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