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dc.contributor.CRUESPUniversidade Estadual de Campinaspt
dc.typeArtigo de periódicopt
dc.titleThe effects of residual oxygen on the storage life of retail-ready fresh beef steaks masterpackaged under a Co-2 atmospherept
dc.contributor.authorVenturini, ACpt
dc.contributor.authorContreras, CJCpt
dc.contributor.authorSarantopoulos, CIGLpt
dc.contributor.authorVillanueva, NDMpt
unicamp.author.emailanna_venturini@yahoo.compt
unicamp.authorUniv Nacl Estadual Sao Paulo, Dept Agroind Food & Nutr, BR-01405 Sao Paulo, Brazil Inst Food Technol, Packaging Technol Ctr, BR-13070178 Campinas, SP, Brazil Univ Estadual Campinas, Dept Food Technol, BR-13801970 Campinas, SP, Brazilpt
dc.subjectbeefsteakspt
dc.subjectmasterpackpt
dc.subjectmeat colorpt
dc.subjectmodified atmosphere packagingpt
dc.subjectoxygen scavengerspt
dc.subjectrebloomingpt
dc.subject.wosCarbon-monoxidept
dc.subject.wosColor Stabilitypt
dc.subject.wosDioxidept
dc.subject.wosVacuumpt
dc.description.abstractRetail-packed rump (Gluteus medius, GM) and striploins (Longissiumus dorsi, LD) steaks were masterpacked under carbon dioxide (CO2) and stored at 1 degrees C +/- 1 degrees C for 14, 28, 35, and 42 d. A commercial oxygen (O-2) scavanger (ATCO HV1000 (R), Standa Industrie, Caen, France) was used in the masterpacks to achieve an O-2 free atmosphere. Similar packages without O-2 Scavangers were also prepared. At each storage time, 2 masterpacks of each treatment were opened and the retail trays were placed in a display case at 4 degrees C +/- 2 degrees C for 1 and 48h for microbiological and sensorial evaluations. The low growth rate of aerobic psychrotophic flora on the stored beefsteaks demonstrated the bacteriostatic effect of CO2 during storage. The maximum level of psychrotrophic aerobic bacteria reached during storage was approximately 10(6) CFU/g. The steaks stored in masterpacks with scavengers bloomed to the desirable red color associated with freshly cut meat in the display case for all of the storage periods, except in the case of GM steaks, which showed a cycle of transient discoloration. GM and LD steaks were well accepted (65% and 82%, respectively) after 42 d under CO2 at 1 degrees C +/- 1 degrees C. The GM and LD steaks stored without the O-2 scavenger showed variable fractions of discoloration that significantly detracted from the appearance of the samples.pt
dc.relation.ispartofJournal Of Food Sciencept_BR
dc.relation.ispartofabbreviationJ. Food Sci.pt
dc.publisher.cityOxfordpt
dc.publisher.countryInglaterrapt
dc.publisherBlackwell Publishingpt
dc.date.issued2006pt
dc.date.monthofcirculationSEPpt
dc.identifier.citationJournal Of Food Science. Blackwell Publishing, v. 71, n. 7, n. S560, n. S566, 2006.pt
dc.language.isoenpt
dc.description.volume71pt
dc.description.issuenumber7pt
dc.description.initialpageS560pt
dc.description.lastpageS566pt
dc.rightsfechadopt
dc.sourceWeb of Sciencept
dc.identifier.issn0022-1147pt
dc.identifier.wosidWOS:000240939000031pt
dc.identifier.doi10.1111/j.1750-3841.2006.00126.xpt
dc.date.available2014-11-20T00:37:04Z
dc.date.available2015-11-26T18:08:16Z-
dc.date.accessioned2014-11-20T00:37:04Z
dc.date.accessioned2015-11-26T18:08:16Z-
dc.description.provenanceMade available in DSpace on 2014-11-20T00:37:04Z (GMT). No. of bitstreams: 1 WOS000240939000031.pdf: 209742 bytes, checksum: 55864fe8284ed6590795d81c52391735 (MD5) Previous issue date: 2006en
dc.description.provenanceMade available in DSpace on 2015-11-26T18:08:16Z (GMT). No. of bitstreams: 2 WOS000240939000031.pdf: 209742 bytes, checksum: 55864fe8284ed6590795d81c52391735 (MD5) WOS000240939000031.pdf.txt: 42616 bytes, checksum: 557a2e549fb08ea47a807e4b5b995c6e (MD5) Previous issue date: 2006en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/73820pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/73820
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/73820-
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