Effect of Non-Meat Ingredients as an Aid to Shelf-Life
نویسنده
چکیده
Throughout history, the meat industry has utilized nonmeat ingredients to extend or aid in the shelf-life of products. The classic use of salt and/or nitrites to control and limit microbiological growth and to provide flavor stability during storage has provided needed “insurance” for meat product shelf-life. Currently, consumers’ concern for food safety continues to make methods of extending meat product shelf-life a high priority throughout the meat industry. As a result, the examination of new ingredients to aid in extending meat product shelf-life is an on-going, evolving area of research. The objective of this paper is to present new information on non-meat ingredients that are being examined to extend shelf-life in meat products.
منابع مشابه
Antimicrobial Interventions in Poultry Processing to Improve Shelf Life and Safety of Poultry Meat: A Review with Special Attention to Salmonella spp.
Poultry meat is one of the most popularly consumed meats worldwide. With the increased consumption, the poultry industry is also facing major challenges in maintaining of safety and shelf life of the poultry meat. Microbial concerns related to poultry meat comprise of meat safety and shelf life as poultry meat is prone to contamination with spoilage as well as pathogenic microorganisms. Poultry...
متن کاملComparison the effect of carboxymethyle cellulose films containing Thymus vulgaris and Zataria multiflura on shelf life of chicken meat
Poultry meat is one of the perishable foods. The growth of pathogenic microorganisms may occur in chicken meat during refrigerated storage. Microbial growth causes serious hazard in food safety consumer. The aim of this study was to compare antimicrobial properties of Thymus vulgaris (TEO) and Zataria multiflora essential oil (ZEO) and the effect of carboxymethyl cellulose (CMC) films containin...
متن کاملAntioxidant and Antibacterial Effect of Protein Hydrolysis of Yellowfin Tuna Waste on Flesh Quality Parameters of Minced Silver Carp
In this study, hydrolyzed protein as a natural preservative for increasing the shelf life of minced meat of silver carp (Hypophthalmichthys molitrix) was used in a refrigerator for 12 days. Hydrolyzed protein was added to the minced meat of fish, at 0.5, 1 and 1.5% concentration. In this regard, microbial, chemical and sensory tests were carried out during the period of storage at intervals of ...
متن کاملA survey of growth performance, intestinal micro-flora and meat shelf-life in rainbow trout fed with Pistacia atlantica kurdica essential oil
In this study, the essential oil (EO) of Pistacia atlantica subsp. kurdica was added at the rate of 10 g/kg of daily diet of rainbow trout and its effect on gut microbiota (Enterobacteriaceae, Lactobacillus spp., total count), growth performance and antioxidant status of rainbow trout fillet was investigated. Sixty apparently healthy rainbow trout with an approximate weight of 150 g ±3.5 were r...
متن کاملUtilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of Taftoon bread
Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study the effect of concentrate of smoked and sun dried raisin at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread were investigated. Results showed that addition of smoked and sun dried raisin improved quality and...
متن کامل