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1. The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef

Author:
Ayhan Duran; Halil Ibrahim Kahve
Source:
Meat science 2020 v.162 pp. 107961
ISSN:
0309-1740
Subject:
aerobes; animals; antioxidant activity; beef; biopreservatives; chitosan; coatings; edible films; lactic acid bacteria; livestock and meat industry; markets; nutrient content; shelf life; thiobarbituric acid; total volatile basic nitrogen; vacuum packaging
Abstract:
... Beef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan coating with vacuum packaging (CC + VP). For this purp ...
DOI:
10.1016/j.meatsci.2019.107961