Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/85247
Type: Artigo de periódico
Title: Effects Of Polyethylene Film Wrap On Cooler Shrink And The Microbial Status Of Beef Carcasses
Author: Sampaio G.S.L.
Pflanzer-Junior S.B.
Roca R.D.O.
Casagrande L.
Bedeschi E.A.
Padovani C.R.
Miguel G.Z.
Santos C.T.
Girao L.V.C.
Miranda Z.B.
Franco R.M.
Abstract: The present study evaluated the use of polyethylene film wrapping of beef half carcasses and its effects on cooler shrink, cooling characteristics and microbial status of the half carcasses. Film wrapping reduced cooler shrink by 55.2%, 43.1%, 36.0% and 30% after 24, 48, 72 and 96. h of cooling, respectively, compared to the unwrapped half carcasses, whereas the surface water activity showed no significant differences among the time periods. The wrapped half carcasses had a lower cooling rate and higher surface and internal temperatures. The highest values of the aerobic mesophiles, Staphylococcus aureus and Enterobacteriaceae were found in the half carcasses wrapped in film. No significant differences were found in the values of Escherichia coli. The polyethylene film was effective in reducing cooler shrink; however, it caused a delay in cooling, thereby enabling greater microbial occurrences and counts and impairing the hygienic and sanitary conditions of the carcasses, which may be an impediment to the practical application of this technology.
Editor: Elsevier Ltd
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2014.10.018
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84908582406&partnerID=40&md5=fd21519f581d3073cd5663e6371e14a0
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-84908582406.pdf354.8 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.