Evaluation of the effectiveness of non-irradiated and chlorine-free packaging for fresh beef preservation

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• 作者：José ; B.M. Rodrigues^a ; Claire I.G.L. Sarantó ; poulos^b ; Renata Bromberg^b ; ^{renatab@ital.sp.gov.br} ; Juliana C. Andrade^b ; ¹ ; Kleber Brunelli^a ; Luciana Miyagusku^b ; ² ; Miriam G. Marquezini^b ; Eunice A. Yamada^b
• 关键词：Oxygen barrier shrink film ; Vacuum packaging ; Shelf life ; Meat
• 刊名：Meat Science
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：125
• 期：Complete
• 页码：30-36
• 全文大小：270 K
• 卷排序：125

文摘

This study evaluates the potential of using non-irradiated barrier-shrink bags containing ethylene-vinyl alcohol copolymer (EVOH), polyamide (PA) and ethylene ionomer in their structures to preserve vacuum-packaged fresh beef as an alternative to traditional gamma-ray cross-linked bags containing polyvinylidene chloride (PVDC). Boneless beef rib eye roll cuts were vacuum-packed in an industrial processing plant using EVOH 44% mol, EVOH 32% mol and a control PVDC barrier shrink bags. The cuts were evaluated during storage at 0.5 °C. The EVOH films presented similar performance compared to control PVDC barrier shrink bags related to bacteria growth and purge loss. Packages with EVOH 32% mol film presented better performance than control bag with respect to the meat sensorial attributes, including fewer bubbles and better adhesion. EVOH 44% mol bags presented the highest rate of colour loss. The EVOH 32% mol non-irradiated and chlorine-free film is as effective for the preservation of fresh beef as traditional PVDC-irradiated shrink bags.