Shelf life of sun-dried meat through the use of modified atmosphere

Authors

DOI:

https://doi.org/10.33448/rsd-v9i9.8301

Keywords:

Meat; Shelf life; Packaging; Quality; Gas modification

Abstract

The objective was to evaluate the effects of different modified atmospheres on the packaging of sun-dried meat and their influence on the useful life. To this end, beef steaks of the hard topside type (Bíceps femoris) were cut, salted with 2.5% NaCl and packed in the following atmospheres: atmospheric air (CE-Ar); vacuum (CE-V); 100% CO2 (CE-ATM1); 50% CO2+ 50% N2 (CE-ATM2); 70% CO2+ 30% N2 (CE-ATM3); 30% CO2 + 70% N2 (CE-ATM4). The samples were evaluated for microbiological and physico-chemical quality. Meat packed in atmospheres with different CO2and N2 ratios had a useful life of up to 12 days, without significant variations between treatments, as to microbiological quality. Regarding the physicochemical characteristics, despite increasing the lipid oxidation in the meat, the atmospheres with different mixtures of CO2 and N2 used for packaging the meats presented the best quality characteristics. Therefore, according to this study, atmospheres modified with CO2 and N2 can be recommended as better alternatives to prolong the life of sun-dried meat.

References

Amsa. (2012). Meat color measurement guidelines. American Meat Science Association. USA, 2, 100-101.

Association of Official Analytical Chemists - AOAC. Official methods of analysis of the Association. 18 ed. Gaithersburg: Maryland; 2005.

Belew, J. B., Brooks, J. C., Mckenna, D. R. & Savell, J. W. (2003). Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Science, 64, 507- 512.

Bolognesi, V. J., Carvalho, P.R.R.M., Ville, G.M.F.C., Masson, M. L., Barreira, S. M. W. & Rocha Garcia, C. E. (2015). Nitrite, oxidation and color during shelf life of jerked beef. African Journal of Pharmacy and Pharmacology. 9(34) 856-860.

Chen, J., & Brody, A. L. (2013)Use of active packaging structures to control the microbial quality of a ready-toeat meat product. Food Control , 30, 306-310.

Costa, E. L. & Silva, J. A. (2001). Microbiological evaluation of sun-dried meat elaborated with low levels of sodium chloride. Food Science and Technology, 21, 149- 153.

Downes, F. P. & Ito, H. (2001). Compedium of methods for the microbiological examination os foods. 4 ed. Washington: American Public Health Association, 676.

Ferreira, D. F. (2011). Sisvar: a computer system of statistical analysis. Ciência e Agrotecnologia, 35(6), 1039-1042.

Gram, L., Ravn, L., Rasch, M., Bruhn, J.B., Christensen, A.B. & Givskov, M. (2002). Food spoilage-interactions between food spoilage bacteria. International Journal of Food Microbiology. 78, 79–97.

Hamm, R. (1960). Biochemistry of meat hydratation: advances in food research. Cleveland, 10, 335-443.

Ishihara, Y. M. & Madruga, M. S. (2013). Indicators of softness in salted and dried meats: a review. Semina: Agricultural Sciences, Londrina, 34(6), 3721-3738.

Jakobsen, M. & Bertelsen, G. (2004). Predicting the amount of carbon dioxide absorbed in 2 meat. Meat Science 68, 603-610.

Lan, Y., Shang, Y., Song, Y. & Dong, Q. (2016). Changes in the quality of superchilled rabbit meat stored at different temperatures. Meat Science.

Mohan, A. & Singh, R. K. (2016). Functional properties of carrageenan on color stability and sensory characteristics of beef steaks. Food Bioscience. http://dx.doi.org/10.1016/j.fbio.2016.05.006.

Nair, D., Sharma, C. S., Nannapaneni, R., Kiess, A. & Schilling, W. (2014). Reduction of 5 Salmonella on turkey breast cutlets by plant derived compounds. Foodborne Pathogens 6 and Disease 11: 981-987.

Osório, J.C.S., Osório, M.T.M., Jardim, P.O.C., Pimentel, M.A., Pouey, J.L.O. & Lüder, W.E. (1998). Methods for evaluation of sheep meat "in vivo", in carcass and in meat. UFPEL, 107.

Salviano, A. T. M., Moreira, R. T., Carvalho, R. J., Ishihara, Y. M. & Madruga, M. S. (2015). Effect of maturation on the quality of sun-dried meat. Revista Brasileira de Produtos Agroindustriais, Campina Grande, 17(3), 215-224.

Spanos, D., Torngren, M. A., Christensen, M. & Baron, C. P. (2014). Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP). International Journal of Food Microbiology, 171, 32–40.

Storia, A. L., Ferrocino, I., Torrieri, E., Monaco, R. D., Mauriello, G.,Villani, F. & Ercolini, D. (2012). A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature. International Journal of Food Microbiology 158, 186–194.

Vergara, & Gallego (2001). Effect of gas composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb. Journal of the Science of Food and Agriculture, 81, 1353–1357.

Zakrys-Waliwander. Pi., O'sullivan Mg, Walsh H, Allen P & Kerry Jp. (2011). Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks. Meat Science. 88(1):198-202. doi: 10.1016/j.meatsci.2010.12.027.

Downloads

Published

14/09/2020

How to Cite

CAMPÊLO, M. C. da S. .; MEDEIROS, J. M. S. de; REBOUÇAS , L. de O. S. .; FIGUEIROA, L. V. A. .; ROCHA, M. de O. C. .; OLIVEIRA, P. V. C. de .; LIMA, P. de O. .; SILVA, J. B. A. da . Shelf life of sun-dried meat through the use of modified atmosphere. Research, Society and Development, [S. l.], v. 9, n. 9, p. e976998301, 2020. DOI: 10.33448/rsd-v9i9.8301. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/8301. Acesso em: 19 apr. 2024.

Issue

Vol. 9 No. 9

Section

Agrarian and Biological Sciences

License

Copyright (c) 2020 Maria Carla da Silva Campêlo; Jovilma Maria Soares de Medeiros; Lucas de Oliveira Soares Rebouças ; Luciana Veras Aquino Figueiroa; Manuella de Oliveira Cabral Rocha; Palloma Vitória Carlos de oliveira; Patrícia de Oliveira Lima; Jean Berg Alves da Silva

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.