Effect of ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere on ground chicken meat quality

Ground chicken breast meat was prepared using combinations of the following treatments: ethanol rinse before grinding, inoculation with Lactobacillus fermentum after grinding, and modified atmosphere packaging in either 90% O and 10% CO or 90% N and 10% CO. Control treatments included water rinse and noninoculation with L. fermentum. Packaged meat was refrigerated and sampled for various shelf-life quality indices on d 0, 3, and 6. The inoculation with L. fermentum had little or no effect on ground meat shelf life. The ethanol-rinsed meat had lower off-odor scores and lower microbial growth compared to nonethanol rinsed meat. The high-N atmosphere maintained meat color better than the high-O packaging, but there was no effect on microbial growth. The combination of ethanol rinsing and high-N packaging extended ground chicken quality compared with meat rinsed in water and packaged in high O

Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere

Four commercial rosemary oleoresin preparations were added to ground chicken thigh meat at the recommended levels of the manufacturer then packaged in 80% O-20% CO modified atmosphere trays. The rosemary preparations differed in oil and water solubility, dispersion properties, or both. Addition of rosemary to ground chicken had an overall positive effect on raw meat appearance during storage and cooked meat flavor. No effect on bacterial growth was observed due to rosemary addition. However, oxidation was slowed in meat with added rosemary as indicated by lower TBA values, lower hexanal concentrations, and sensory scores. Color (redness) was more stable in meat with added rosemary compared with meat without rosemary, as reflected in redness (a*) values, hue angles, and visual scores. Of the 4 rosemary preparations tested, the oil-soluble, most concentrated preparation (HT-O) was most effective in maintaining meat quality compared with the other 3 types tested

Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review

This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poultry products. This type of packaging results in shelf-life prolongation by inhibiting microbial growth and promoting oxidative stability, compared to those packaged aerobically. High O 2 modified atmosphere packaging results in the desirable red colour, but it also enhances both lipid and pigment oxidation and promotes the growth of aerobic spoilage microorganisms. The presence of high levels of CO 2 in modified atmosphere packages inhibits microbial growth but can also cause meat discoloration through oxidation. Low O 2 MAP atmospheres limit microbial growth but change the colour of meat to purple. The use of CO gives promising results due to its positive effects on colour and microorganism growth inhibitions which result in shelf-life prolongation during wider distribution of case-ready products. The use of MAP can lead to an effective growth reduction of pathogenic microorganisms like Listeria sp. and Salmonella sp. The combination of MAP and vacuum with other treatments can be an effective tool in delivering safe minimally processed foodstuffs. In response to the changes in consumer demand and market trends, the area of active and intelligent/smart packaging is becoming more and more important. These relatively new technologies are capable of providing better results regarding product safety and shelf-life prolongation as well as communicating information on several quality characteristics of packaged food during transportation and storage. © 2012 Springer Science+Business Media, LLC