Hydrolytic and oxidative changes of unpacked and packed beef
2012
Vranić, Danijela (Institute for Meat Hygiene and Technology, Belgrade (Serbia)) | Turubatović, Lazar (Institute for Meat Hygiene and Technology, Belgrade (Serbia)) | Lilić, Slobodan (Institute for Meat Hygiene and Technology, Belgrade (Serbia)) | Petrović, Zoran (Institute for Meat Hygiene and Technology, Belgrade (Serbia)) | Milijasević, Milan (Institute for Meat Hygiene and Technology, Belgrade (Serbia)) | Petronijević, Radivoj (Institute for Meat Hygiene and Technology, Belgrade (Serbia)) | Trbović, Dejana (Institute of Meat Hygiene and Technology, Belgrade (Serbia))
Parameters examined in this experiment (acid number, peroxide value and TBARs) are very important factors for shelf life of fresh meat and show lipid changes in meat during the storage. Even at low temperature, tissue enzymes from meat as well as microbial enzymes stay active and cause hydrolytic and oxidative rancidity that are one of essential parameters significant for shelf life of meat. Rancidity of meat depends on temperature, light and duration of storage. Material in this experiment was beef meat obtained from beef carcasses that were after chilling cut into main parts and for examination is used m. quadriceps femoris. Meat was divided into two groups and stored at temperature of 0-4°C. Beef from the first group (unpacked meat) was not packed than just covered by plastic foil and meat from the second group (packed meat) was packed under vacuum conditions in multilayered combined biaxially oriented thermoshrinkalbe polimer foil. During the storage acid number determined by standard method SRPS EN ISO 660:2011 [11], peroxide value by standard method SRPS EN ISO 3960:2011 [12] and TBARs by method according to [13] and [4]. Examinations were performed each 7 days. Unpacked meat was shelf stable for 15 days, while meat packed under vacuum conditions was shelf stable for 21 days.
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