When Did the Ground Beef Shelf Life Guide Release
The Outcome of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef
by 1,2,3,4,* 
, 1,2,three , three , three , 3 , 5 and 3
1
Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-909, Brazil
2
Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-598, Brazil
three
Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil
4
Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz (FIOCRUZ), Rio de Janeiro 21040-900, Brazil
5
Instituto de Nutrição, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 27979-000, Brazil
*
Author to whom correspondence should be addressed.
Received: xi March 2020 / Revised: 6 April 2020 / Accustomed: 8 Apr 2020 / Published: 14 April 2020
(This article belongs to the Section Meat)
Abstract
The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beefiness samples were packaged as follows: AA (100% ambience air), 90O2:10CO2 (ninety% O2 and 10% CO2), 80O2:20CO2 (80% Otwo and xx% COtwo), 70Otwo:30CO2 (70% Oii and xxx% COii), 60O2:40CO2 (threescore% O2 and forty% CO2), 50O2:50CO2 (50% Otwo and 50% CO2), 100O2 (100% Oii), and VP (vacuum packaging). All treatments were analyzed daily for Oii and CO2 levels, pH, filtration fourth dimension, total volatile bones nitrogen (TVB-North), aerobic mesophilic heterotrophic bacteria (AMHB), and aerobic psychrotrophic heterotrophic bacteria (APHB) over xx days at two °C. All MAP systems had a decrease of O2 and an increase of CO2 levels during storage period (p < 0.05). Overall, the MAP systems were similarly able to decrease the pH and retard the increment of TVB-N and filtration fourth dimension over the storage flow (p > 0.05). Moreover, the MAP systems increased the lag stage and/or the generation fourth dimension of both AMHB and APHB, extending the shelf life by three (90O2:10COii), four (70O2:30CO2 and 100O2), and 5 days (80O2:20CO2, 60Otwo:40COtwo, 50Otwo:50CO2, and VP). All MAP systems were as constructive in retarding physicochemical deposition; still, 80O2:20CO2, 60O2:40CO2, 50O2:50COii, and VP were the well-nigh constructive in impairing bacterial growth and extending the shelf life of ground beef stored under refrigeration. View Full-Text
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MDPI and ACS Mode
Conte-Junior, C.A.; Monteiro, Grand.L.M.; Patrícia, R.; Mársico, E.T.; Lopes, 1000.Chiliad.; Alvares, T.S.; Mano, S.B. The Upshot of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef. Foods 2020, 9, 495. https://doi.org/10.3390/foods9040495
AMA Manner
Conte-Junior CA, Monteiro MLG, Patrícia R, Mársico ET, Lopes MM, Alvares TS, Mano SB. The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef. Foods. 2020; 9(4):495. https://doi.org/ten.3390/foods9040495
Chicago/Turabian Way
Conte-Inferior, Carlos A., Maria L.G. Monteiro, Renata Patrícia, Eliane T. Mársico, Márcia M. Lopes, Thiago South. Alvares, and Sérgio B. Mano. 2020. "The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef" Foods 9, no. 4: 495. https://doi.org/x.3390/foods9040495
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Source: https://www.mdpi.com/2304-8158/9/4/495
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