Influence of Skin Packaging on Raw Beef Quality: A Review
A detailed revision of several aspects related to the application of skin packaging to raw beef was considered. Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/7464578 |
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| author | S. Stella C. Bernardi E. Tirloni |
| author_facet | S. Stella C. Bernardi E. Tirloni |
| author_sort | S. Stella |
| collection | DOAJ |
| description | A detailed revision of several aspects related to the application of skin packaging to raw beef was considered. Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all, the influence of this typology of packaging on the microbial population of raw meat was studied, with particular attention to total viable count, aerobic spoilage bacteria, anaerobic bacteria, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria. Moreover, the effect on acidification by LAB was also deepened. As colour is the main characteristic influencing purchase decisions at the point of sale, the effect of skin packaging on this parameter was evaluated for raw meat but also for cooked meat. Tenderness, juiciness, and the ability to hold liquid of raw meat when packed in skin conditions were also considered. Furthermore, odour and flavour were considered as sensorial parameters possibly affected by skin packaging. Finally, acceptability by consumer was also investigated. In the studies considered, results showed that skin packaging is advantageous in terms of maintenance of meat quality and for prolonging shelf-life, improving the stability of the products. |
| format | Article |
| id | doaj-art-80c15bc0104846d5853817ed60b85609 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-80c15bc0104846d5853817ed60b856092025-02-03T06:47:55ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/74645787464578Influence of Skin Packaging on Raw Beef Quality: A ReviewS. Stella0C. Bernardi1E. Tirloni2Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, ItalyDepartment of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, ItalyDepartment of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, ItalyA detailed revision of several aspects related to the application of skin packaging to raw beef was considered. Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all, the influence of this typology of packaging on the microbial population of raw meat was studied, with particular attention to total viable count, aerobic spoilage bacteria, anaerobic bacteria, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria. Moreover, the effect on acidification by LAB was also deepened. As colour is the main characteristic influencing purchase decisions at the point of sale, the effect of skin packaging on this parameter was evaluated for raw meat but also for cooked meat. Tenderness, juiciness, and the ability to hold liquid of raw meat when packed in skin conditions were also considered. Furthermore, odour and flavour were considered as sensorial parameters possibly affected by skin packaging. Finally, acceptability by consumer was also investigated. In the studies considered, results showed that skin packaging is advantageous in terms of maintenance of meat quality and for prolonging shelf-life, improving the stability of the products.http://dx.doi.org/10.1155/2018/7464578 |
| spellingShingle | S. Stella C. Bernardi E. Tirloni Influence of Skin Packaging on Raw Beef Quality: A Review Journal of Food Quality |
| title | Influence of Skin Packaging on Raw Beef Quality: A Review |
| title_full | Influence of Skin Packaging on Raw Beef Quality: A Review |
| title_fullStr | Influence of Skin Packaging on Raw Beef Quality: A Review |
| title_full_unstemmed | Influence of Skin Packaging on Raw Beef Quality: A Review |
| title_short | Influence of Skin Packaging on Raw Beef Quality: A Review |
| title_sort | influence of skin packaging on raw beef quality a review |
| url | http://dx.doi.org/10.1155/2018/7464578 |
| work_keys_str_mv | AT sstella influenceofskinpackagingonrawbeefqualityareview AT cbernardi influenceofskinpackagingonrawbeefqualityareview AT etirloni influenceofskinpackagingonrawbeefqualityareview |