東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Effect of packaging during storage t...

Luzardo, Santiago.

Linked to FindBook

Google Book

Amazon

博客來

Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems./
Author:	Luzardo, Santiago.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2016,
Description:	139 p.
Notes:	Source: Dissertation Abstracts International, Volume: 78-01(E), Section: B.
Contained By:	Dissertation Abstracts International78-01B(E).
Subject:	Animal sciences. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10137958
ISBN:	9781339935690

Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems.
Luzardo, Santiago.

Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems. - Ann Arbor : ProQuest Dissertations & Theses, 2016 - 139 p.

Source: Dissertation Abstracts International, Volume: 78-01(E), Section: B.

Thesis (Ph.D.)--Colorado State University, 2016.

The objective of this study was to evaluate the influence of packaging during storage of strip loins (to simulate export shipment) from steers fattened on intensive grazing systems (Uruguay; UR) or on high concentrate diet (United States; US) on retail display life color, microbial growth, fatty acids profile, lipid peroxidation and vitamin E content. Four different packaging treatments were applied to UR and US strip loins or steaks during 35 d storage; treatments were applied 7 d following slaughter. After 35 d storage, the samples were evaluated during simulated retail display for 6 d. In block 1, the treatments were: vacuum packaging (VP); low-oxygen modified atmosphere packaging (MAP) with nitrogen (N2) and CO2 (MAP/CO2); low oxygen MAP with N2 plus CO2 and carbon monoxide (CO); VP plus an application of peroxyacetic acid (VP/PAA). In block 2, the treatments were: VP, MAP/CO and VP with ethyl-N-lauroyl-L arginate HCl (LAE) incorporated into the film as an antimicrobial agent (VP/AM). In block 3, the treatments were: VP, MAP/CO2, MAP/CO and VP/AM. Regardless of production system and packaging treatment, mesophilic and psychrotrophic counts of 6.9 to 7.8 log10 CFU/cm2, and 6.7 to 7.7 log10 CFU/cm2, respectively, were obtained at the end of retail display, except for US samples in blocks 2 and 3 (5.5 to 6.3 log10 CFU/cm2). The UR strip loins packaged with MAP/CO had greater (P < 0.05) a* values than product packaged in VP/PA and MAP/CO2 following 6 d of display. For US beef, the MAP/CO treatment resulted in the reddest lean color (P < 0.05) compared to the other three packaging treatments in block 1. In blocks 2 and 3, the UR strip loin steaks packaged in MAP/CO also had the greatest a* values compared to the other three treatments, but no differences (P > 0.05) were detected among the VP treatments and the MAP/CO in the US steaks at the end of retail display. Only system (in block 1, and blocks 2 and 3), and time (in block 1) affected (P < 0.005) lightness (L*). In all blocks, US samples had greater L* values than UR samples (32.6 vs. 28.5; P = 0.0015, for block 1; and 33.4 vs. 31.1; P < 0.0001 for blocks 2 and 3). Vitamin E content in UR steaks, regardless of packaging treatment, was greater (P 0.05) was observed by country of origin at the different display times in block 1, but UR beef displayed for 0 d from the MAP/CO2 treatment had greater ( P < 0.05) vitamin E content than beef from the other three packaging treatments in blocks 2 and 3. Packaging x system, system x time and packaging x system x time interactions were not significant for any of the fatty acids analyzed on this study. Beef from UR had lower (P < 0.05) SFA and MUFA concentrations and greater (P < 0.05) PUFA, n-6 and n-3 concentrations than US beef when evaluated during retail display. Beef from UR developed more detectable (P < 0.05) oxidized odor than US samples while the latter exhibited a greater (P < 0.05) sour odor than UR grass-fed samples. Values from TBARS were influenced by significant packaging x system x time interaction in block 1 (P = 0.0027) and in blocks 2 and 3 (P = 0.0104). In block 1, UR beef had a greater (P < 0.001) TBARS values than US samples on d 0 of display, but TBARS values tended to decrease during retail display and differences almost disappear by the end of the display period. For blocks 2 and 3, TBARS value tended to increase between d 0 to d 6 of retail display in the UR and US samples. Complexity of fresh meat post-mortem chemistry warrants a more comprehensive and systemic approach to maximize shelf-life.

ISBN: 9781339935690Subjects--Topical Terms:

3174829
Animal sciences.

Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems.
LDR:04602nmm a2200313 4500 001 2154129
005 20180330130620.5
008 190424s2016 ||||||||||||||||| ||eng d
020 $a 9781339935690
035 $a (MiAaPQ)AAI10137958
035 $a (MiAaPQ)colostate:13433
035 $a AAI10137958
040 $a MiAaPQ $c MiAaPQ
100 1 $a Luzardo, Santiago. $3 3341852
245 1 0 $a Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2016
300 $a 139 p.
500 $a Source: Dissertation Abstracts International, Volume: 78-01(E), Section: B.
500 $a Adviser: Keith E. Belk.
502 $a Thesis (Ph.D.)--Colorado State University, 2016.
520 $a The objective of this study was to evaluate the influence of packaging during storage of strip loins (to simulate export shipment) from steers fattened on intensive grazing systems (Uruguay; UR) or on high concentrate diet (United States; US) on retail display life color, microbial growth, fatty acids profile, lipid peroxidation and vitamin E content. Four different packaging treatments were applied to UR and US strip loins or steaks during 35 d storage; treatments were applied 7 d following slaughter. After 35 d storage, the samples were evaluated during simulated retail display for 6 d. In block 1, the treatments were: vacuum packaging (VP); low-oxygen modified atmosphere packaging (MAP) with nitrogen (N2) and CO2 (MAP/CO2); low oxygen MAP with N2 plus CO2 and carbon monoxide (CO); VP plus an application of peroxyacetic acid (VP/PAA). In block 2, the treatments were: VP, MAP/CO and VP with ethyl-N-lauroyl-L arginate HCl (LAE) incorporated into the film as an antimicrobial agent (VP/AM). In block 3, the treatments were: VP, MAP/CO2, MAP/CO and VP/AM. Regardless of production system and packaging treatment, mesophilic and psychrotrophic counts of 6.9 to 7.8 log10 CFU/cm2, and 6.7 to 7.7 log10 CFU/cm2, respectively, were obtained at the end of retail display, except for US samples in blocks 2 and 3 (5.5 to 6.3 log10 CFU/cm2). The UR strip loins packaged with MAP/CO had greater (P < 0.05) a* values than product packaged in VP/PA and MAP/CO2 following 6 d of display. For US beef, the MAP/CO treatment resulted in the reddest lean color (P < 0.05) compared to the other three packaging treatments in block 1. In blocks 2 and 3, the UR strip loin steaks packaged in MAP/CO also had the greatest a* values compared to the other three treatments, but no differences (P > 0.05) were detected among the VP treatments and the MAP/CO in the US steaks at the end of retail display. Only system (in block 1, and blocks 2 and 3), and time (in block 1) affected (P < 0.005) lightness (L*). In all blocks, US samples had greater L* values than UR samples (32.6 vs. 28.5; P = 0.0015, for block 1; and 33.4 vs. 31.1; P < 0.0001 for blocks 2 and 3). Vitamin E content in UR steaks, regardless of packaging treatment, was greater (P 0.05) was observed by country of origin at the different display times in block 1, but UR beef displayed for 0 d from the MAP/CO2 treatment had greater ( P < 0.05) vitamin E content than beef from the other three packaging treatments in blocks 2 and 3. Packaging x system, system x time and packaging x system x time interactions were not significant for any of the fatty acids analyzed on this study. Beef from UR had lower (P < 0.05) SFA and MUFA concentrations and greater (P < 0.05) PUFA, n-6 and n-3 concentrations than US beef when evaluated during retail display. Beef from UR developed more detectable (P < 0.05) oxidized odor than US samples while the latter exhibited a greater (P < 0.05) sour odor than UR grass-fed samples. Values from TBARS were influenced by significant packaging x system x time interaction in block 1 (P = 0.0027) and in blocks 2 and 3 (P = 0.0104). In block 1, UR beef had a greater (P < 0.001) TBARS values than US samples on d 0 of display, but TBARS values tended to decrease during retail display and differences almost disappear by the end of the display period. For blocks 2 and 3, TBARS value tended to increase between d 0 to d 6 of retail display in the UR and US samples. Complexity of fresh meat post-mortem chemistry warrants a more comprehensive and systemic approach to maximize shelf-life.
590 $a School code: 0053.
650 4 $a Animal sciences. $3 3174829
650 4 $a Food science. $3 3173303
650 4 $a Packaging. $3 585030
690 $a 0475
690 $a 0359
690 $a 0549
710 2 $a Colorado State University. $b Animal Sciences. $3 3174842
773 0 $t Dissertation Abstracts International $g 78-01B(E).
790 $a 0053
791 $a Ph.D.
792 $a 2016
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10137958