rier for a variety of edible antimicrobial agents. Technologies designed to pasteurize processed meats after final packaging have received copious attention. Post pasteurization of vacuum packaged cooked products consists of hot water or steam immersion followed by immediate chilling. Irradiation (gamma, electron beam or X-ray) of cooked vacuum or MAP packaged products can produce very acceptab...

A novel MEMS electret energy harvester charged with UV light after sealed in a vacuum package is proposed. By 265 nm UV irradiation, electrons are generated inside the package through the photoelectric effect. Uniform surface potential on sidewalls of the comb drives has been obtained. With a MEMS electret generator in a 60 Pa package, 2.28 μW has been obtained at 1 g and 740 Hz, which is 10 ti...

The resonant shells of vibratory cylinder gyroscopes are commonly packaged in metallic caps. In order to lower the production cost, a portion of vibratory cylinder gyroscopes do not employ vacuum packaging. However, under non-vacuum packaging conditions there can be internal acoustic noise leading to considerable acoustic pressure which is exerted on the resonant shell. Based on the theory of t...

Pork sausages were prepared with backfat or commercial soybean oil enriched with vitamin E to determine the effect of irradiation on lipid oxidation and volatile production during storage. The sausages prepared with soybean oil had significantly higher amount of linoleic acid than the control. Lipid oxidation was increased by irradiation at Day 0 in aerobically packaged sausages prepared with b...

Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated ...

Proximate analysis, expressible water(EP), water holding capacity (WHC), pH value, total acidity, free fatty acids (FFA), thiobarbituric acid values (TBA), and microbiological examination were determined in order to evaluate the effect of packaging materials and treatments in addition to spice extracts on the shelf life of buffalo meat product stored for nine months under frozen condition. The ...

The modern food processing industry began in 1810 when Nicolas Appert invented the canning process. This was followed by the invention of a mechanical ammonia refrigeration system in 1875. In the 1860s Louis Pasteur had discovered the connection between the micro-organism and food spoilage, this put the development of food processing and preservation techniques on a firm scientific foundation. ...

INTRODUCTION Meat and processed meats, depending on the animal species and anatomical element from which they were obtained, exhibit a varied fat content (most typically from 10% to 80% dry matter). Fats are relatively unstable food components. The aim of this study was to determine the effect of an addition of model brines on lipid oxidation rate in the selected beef element stored under aerob...