https://doi.org/10.4081/ijfs.2022.10038

Effect of packaging and storage conditions on some quality traits of bovine meat

Vol. 11 No. 2 (2022)
Submitted: 14 August 2021
Accepted: 24 January 2022
Published: 21 June 2022
Beef, Modified atmosphere packaging (MAP), Vacuum packaging (VP), quality.
Abstract Views: 733
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Authors

Luca Grispoldi
grisluca@outlook.it
Food Safety and Inspection, Department of Veterinary Medicine, University of Perugia, Italy.
Athanasios Chalias
Food Safety and Inspection, Department of Veterinary Medicine, University of Perugia; European Food Safety Authority, EU-FORA Programme, Parma, Italy.
Eleonora Barzi
Food Safety and Inspection, Department of Veterinary Medicine, University of Perugia, Italy.
Laura Pecorari
Food Safety and Inspection, Department of Veterinary Medicine, University of Perugia, Italy.
Marco Tassinari
Department of Veterinary Medical Sciences, University of Bologna, Italy.
Cristina Saraiva
Veterinary and Animal Research Centre, University of Trás-os-Montes e Alto Douro, Vila Real; Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trásos- Montes e Alto Douro, Vila Real, Portugal.
Juan García-Díez
Veterinary and Animal Research Centre, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal.
Musafiri Karama
Department of Paraclinical Sciences, Faculty of Veterinary Science, University of Pretoria, South Africa.
Saeed El-Ashram
School of Life Science and Engineering, Foshan University, Foshan, China; Faculty of Science, Kafrelsheikh University, Kafr el-Sheikh, Egypt.
Giovanna Traina
Department of Pharmaceutical Sciences, University of Perugia, Italy.
Beniamino T. Cenci-Goga
Food Safety and Inspection, Department of Veterinary Medicine, University of Perugia, Italy; Department of Paraclinical Sciences, Faculty of Veterinary Science, University of Pretoria, South Africa.

Packaging is considered one of the most interesting technological aspects of food production and is a constantly evolving subject in food production. The type of packaging is important for the quality and safety of the product and for the visual appearance of the product to be immediately evaluated by consumers. The purpose of this study was to investigate the effect of four different types of modified atmosphere packaging (ATM) and vacuum packaging (VP) currently used by a company in central Italy, on the main qualitative characteristics of beef. For these two traditional and two new solutions with reduced environmental impact and compostable were evaluated. For each type of packaging, two different products were analyzed: steaks and hamburgers. The samples, immediately after production, were transported to the laboratory in refrigerated containers. Several parameters (color, pH, water holding capacity, drip loss, and microbiological characteristics) were evaluated at time 0 and after 7 (T7), 14 (T14) and 21 days (T21) of storage in the dark and at refrigeration temperature (+4°C . 2°C). The results showed that the two types of packaging have very similar effects on the water-retaining capacity of the steaks. More noticeable differences were recorded by the colorimetric analysis: for both steaks and hamburgers, the products packaged in the traditional packaging appeared brighter and redder than those packaged in the new alternatives. The microbiological analysis of the steaks showed higher values in the “new” packaging. The formation of abundant ropy slime was observed in one of the samples in the “new” modified atmosphere package at T21. The results of this study showed that the technological characteristics (in particular, the color) and the microbiological characteristics of the steaks and hamburgers were better in “old” packaging, with a better appearance and a longer shelf life. The results obtained show how the research for eco-sustainable products for packaging must be addressed, taking into account the effect of the materials on the qualitative and hygienic-sanitary characteristics of the meat.

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How to Cite

1.
Grispoldi L, Chalias A, Barzi E, Pecorari L, Tassinari M, Saraiva C, García-Díez J, Karama M, El-Ashram S, Traina G, Cenci-Goga BT. Effect of packaging and storage conditions on some quality traits of bovine meat. Ital J Food Safety [Internet]. 2022 Jun. 21 [cited 2024 Dec. 26];11(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/10038

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