Abstract Nugget is one of the processed meat products made from meat, adhesives, spices and ice cubes. Processing into nuggets way to extend shelf life save nutritional value taste because nutrients in are generally easily damaged during storage distribution. Making with tempeh flour substitution aims determine effect on water holding capacity, fat content, protein content organoleptic beef res...

considering the potential benefits of edible coatings and films for storage of food materials, effect of edible calcium alginate film on shelf life of frozen lamb muscles was studied in the present research. microbial analyses including total microorganisms count and psychrophilic bacteria count and chemical analyses such as total volatile nitrogen (tvn) and moisture content determination were ...

Life cycle analyses of novel food packaging materials do not often account for the environmental impact a change in shelf-life, which can result misleading comparisons. This paper established methodology comparative life analyses, whereby direct effects lidding films were compared whilst ensuring indirect wasted portion remained stable. Global warming potential and non-renewable energy use anal...

The effect of moderate pressure at subzero temperature on natural microflora of minced cod, salmon, pork and beef meat was studied. Pressure of 193 MPa at –20 °C caused the reduction of total bacterial count in pork and beef meat by 1.1 and 0.6 log cycles, respectively, and by about 1.5 log cycles in fish meat. Under these conditions the psychrophilic and psychrotrophic bacteria were below the ...

Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacte...