The Effect of the Combination of Clean Label Ingredients and Packaging Conditions on the Shelf-Life and Microbiology of Meat

Conor Smyth; N.P. Brunton; J.L. Lyng; P. Whyte; J. Fagan; C. Fogarty; D.J. Bolton

The Effect of the Combination of Clean Label Ingredients and Packaging Conditions on the Shelf-Life and Microbiology of Meat

in 63rd International Congress of Meat Science and Technology

Autor:innen:

Conor Smyth

Conor Smyth ¹Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
²School of Agriculture and Food and Science, University College Dublin, Ireland

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N.P. Brunton

N.P. Brunton ²School of Agriculture and Food and Science, University College Dublin, Ireland

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J.L. Lyng

J.L. Lyng ²School of Agriculture and Food and Science, University College Dublin, Ireland

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P. Whyte

P. Whyte ³School of Veterinary Medicine, University College Dublin, Ireland

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J. Fagan

J. Fagan ⁴Bord Iascaigh Mhara, Clonakilty, Cork, Ireland; conor.smyth@teagasc.ie

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C. Fogarty

C. Fogarty ¹Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
³School of Veterinary Medicine, University College Dublin, Ireland

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, und

D.J. Bolton

D.J. Bolton ¹Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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Art:: Kapitel

Seiten:: 912–913

DOI:: https://doi.org/10.3920/9789086868605_409

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Meat has a relatively short shelf-life (9 days maximum) with microbial spoilage being the main limiting factor. The aim of this study was to investigate the antimicrobial effect and potential for shelf-life extension of essential oil component (EOC) solutions, citral (CIT), carvacrol (CAR), thymol (THY) and eugenol (EUG) and organic acid (OA) solutions, citric acid (CA), lactic acid (LA) and ascorbic acid (AA), on samples. Solutions were applied using an immersion method with EOCs of 1% (v/v) and OAs of 5% (v/v). Packaging technologies, modified atmosphere packaging (MAP) and skin pack, were tested in combination with the above solutions and stored at 2 °C. Microbial analysis was carried out including total viable count (TVC), total Enterobacteriaceae count (TEC), Pseudomonads and other spoilage bacteria on day 0, 9 and 18. TVC values indicated spoilage in aerobic samples by day 9, with MAP and skin pack extending the shelf-life beyond day 18.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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The Effect of the Combination of Clean Label Ingredients and Packaging Conditions on the Shelf-Life and Microbiology of Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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