This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both muscul...

The objective of this study was to determine the effect of electron-beam irradiation on the oxidation of cholesterol in raw and cooked chicken meats with different packaging and storage times. Patties were prepared with skinless chicken breasts and legs. Half of the patties were used for raw meat study and the other half for cooked meat work. For cooked samples, patties were cooked in an electr...

The present work was carried out to study the effect of vacuum packaging and pomegranate peel extract (PE) treatments on the quality of pacific white shrimp (Peneous vannamei) during refrigerated storage. Changes in pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), trimethylamine (TMA), aerobic plate counts, psychrophilic, lactic acid bacteria and enterobacteriaceae counts, m...

The aim of the study was to evaluate the effects of gamma irradiation and vacuum packaging as combined process for improvement of ostrich meat shelf life. Ostrich meat was vacuum-packaged and irradiated at 0, 1 and 3.0 kGy. Bacterial growth and sensory quality were determined at 1, 7, 14 and 21 days. Microbial analysis indicated that the combined use of vacuum packaging and irradiation had a si...

E€ects of irradiation on lipid oxidation, color and volatiles production in pork sausages with di€erent fat content and packaging were determined. Sausages (with 4.7, 10.5 and 15.8% fat content) were sliced and vacuum-packaged either in oxygen-permeable or impermeable bags, irradiated (0 or 4.5 kGy) and stored at 4 C for 7 days. Lipid oxidation, color and volatiles productions were analyzed at ...

In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their ‘fresh-like’ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (‘Désirée’ variety) st...

The addition of gallate, sesamol, trolox, and tocopherol was effective, but sesamol, sesamol + tocopherol, and gallate + tocopherol were among the most effective antioxidants in reducing thiobarbituric acid reactive substances, volatile production, and off-odor intensity in turkey breast homogenates. Also, these 3 antioxidant treatments were effective in controlling lipid oxidation and off-odor...

the present study evaluated the effect of packaging (air, vacuum) with or without addition of sodium acetate (2% w/v) on shelf-life extension of rainbow trout (oncorhynchus mykiss) under refrigeration, for a period of 18 days. four different treatments were tested: cap: control air pack; saap: sodium acetate treated aerobic packaging; vp: vacuum packaging in the absence of sodium acetate; and s...