Critical Reviews in Food Science and Nutrition, 2010
Different factors lead to the end of shelf-life for fresh meat products. The factors depend upon ... more Different factors lead to the end of shelf-life for fresh meat products. The factors depend upon the animal including breed difference and muscle fiber type, external influences such as diet and stress, and post-harvest storage conditions including time, temperature, and packaging atmosphere. The characteristics that indicate the end of shelf-life for fresh meat products include water loss/purge accumulation, color deterioration due to myoglobin oxidation, rancidity due to lipid oxidation, and microbial spoilage. The characteristics can be measured and studied in the laboratory. Meat shelf-life is extended with the application of a surface coating because it provides a water and oxygen barrier. Collagen and gelatin coatings are used as a barrier on meat products to reduce purge, color deterioration, aroma deterioration, and spoilage, improve sensory scores, and act as an antioxidant.
The end of shelf life for fresh meat is determined by unacceptable aroma, appearance, and color, ... more The end of shelf life for fresh meat is determined by unacceptable aroma, appearance, and color, which appear before unacceptable microbial counts. Addition of a bovine gelatin coating to fresh meat may extend its shelf life. This study utilized a 20% bovine gelatin solution that was spray-coated onto beef tenderloins, pork loins, salmon fillets, and chicken breasts which were packaged in an 80% O(2) and 20% CO(2) modified atmosphere and stored under fluorescent light at 4 degrees C for 2 wk. All of the gelatin-coated fresh meat products showed a reduction in purge. The gelatin reduced purge by acting as a barrier to water loss. There was a reduction in color deterioration for gelatin-coated beef, a slight reduction of color deterioration for gelatin-coated pork, and no reduction in color deterioration for salmon and chicken. The gelatin coat reduced color deterioration by acting as a barrier to oxygen, but also had a negative effect on color due to its own color deterioration. No change in lipid oxidation was seen with any of the gelatin-coated meat products. The gelatin coat was not an effective barrier for lipid oxidation at refrigeration temperatures. Sensory analysis of beef tenderloins confirmed that color deterioration was reduced, and flavor was not affected by the application of a gelatin coat. The gelatin coat was equally effective during light and dark storage. It was more effective on vacuum packaged products than on modified atmosphere packaged products.
Critical Reviews in Food Science and Nutrition, 2010
Different factors lead to the end of shelf-life for fresh meat products. The factors depend upon ... more Different factors lead to the end of shelf-life for fresh meat products. The factors depend upon the animal including breed difference and muscle fiber type, external influences such as diet and stress, and post-harvest storage conditions including time, temperature, and packaging atmosphere. The characteristics that indicate the end of shelf-life for fresh meat products include water loss/purge accumulation, color deterioration due to myoglobin oxidation, rancidity due to lipid oxidation, and microbial spoilage. The characteristics can be measured and studied in the laboratory. Meat shelf-life is extended with the application of a surface coating because it provides a water and oxygen barrier. Collagen and gelatin coatings are used as a barrier on meat products to reduce purge, color deterioration, aroma deterioration, and spoilage, improve sensory scores, and act as an antioxidant.
The end of shelf life for fresh meat is determined by unacceptable aroma, appearance, and color, ... more The end of shelf life for fresh meat is determined by unacceptable aroma, appearance, and color, which appear before unacceptable microbial counts. Addition of a bovine gelatin coating to fresh meat may extend its shelf life. This study utilized a 20% bovine gelatin solution that was spray-coated onto beef tenderloins, pork loins, salmon fillets, and chicken breasts which were packaged in an 80% O(2) and 20% CO(2) modified atmosphere and stored under fluorescent light at 4 degrees C for 2 wk. All of the gelatin-coated fresh meat products showed a reduction in purge. The gelatin reduced purge by acting as a barrier to water loss. There was a reduction in color deterioration for gelatin-coated beef, a slight reduction of color deterioration for gelatin-coated pork, and no reduction in color deterioration for salmon and chicken. The gelatin coat reduced color deterioration by acting as a barrier to oxygen, but also had a negative effect on color due to its own color deterioration. No change in lipid oxidation was seen with any of the gelatin-coated meat products. The gelatin coat was not an effective barrier for lipid oxidation at refrigeration temperatures. Sensory analysis of beef tenderloins confirmed that color deterioration was reduced, and flavor was not affected by the application of a gelatin coat. The gelatin coat was equally effective during light and dark storage. It was more effective on vacuum packaged products than on modified atmosphere packaged products.
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