Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat

Packaging Technology and Science

Volumn 27, Issue 12, 2014, Pages 987-997

  Hansen, Anlaug Ådland ^a   Mielnik, Maria ^a  

^a NOFIMA   (Norway)

Author keywords

antioxidant capacity; food quality; packaging method; reindeer meat; shelf life

Indexed keywords

ANTIOXIDANTS; CARBON DIOXIDE; FOOD PRESERVATION; MEATS; THERMAL PROCESSING (FOODS);

ANTIOXIDANT CAPACITY; BACTERIAL INHIBITION; FOOD QUALITY; MICROBIAL SHELF LIFE; PACKAGING METHODS; PRODUCT VOLUME RATIO; SHELF LIFE; TOTAL VIABLE COUNTS;

MODIFIED ATMOSPHERE PACKAGING;

BACTERIA (MICROORGANISMS); RANGIFER TARANDUS;

EID: 84939261748     PISSN: 08943214     EISSN: 10991522     Source Type: Journal    
DOI: 10.1002/pts.2075     Document Type: Conference Paper

References (51)

1. Wicklund E, Pickova J, Sampels S, Lundstrom K,. Fatty acid composition of M. longissimus lumborum, ultimate muscle pH values and carcass parameters in reindeer (Rangifer tarandus tarandus L) grazed on natural pasture or fed a commercial feed mixture. Meat Science 2001; 58: 293-298.
2. Sampels S, Pickova J, Wicklund E,. Fatty acids, antioxidants and oxidation stability of processed reindeer meat. Meat Science 2004; 67: 523-532.
3. Sampels S, Wiklund E, Pickova J,. Influence of diet on fatty acids and tocopherols in M. longissimus dorsi from reindeer. Lipids 2006; 41: 463-472.
4. Mielnik M, Rzeszutek A, Triumf E, Egelandsdal B,. Antioxidant and other quality properties of reindeer muscle from two different Norwegian regions. Meat Science 2011; 89: 526-532.
5. Frankel EN, Meyers AS,. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture 2000; 80: 1925-1941.
6. Brand-Williams W, Cuvelier ME, Berset C,. Use of free-radical method to evaluate antioxidant activity. Food Science and Technology-Lebensmittel-Wissenschaft & Technologie 1995; 28: 25-30.
7. Mielnik M, Rzeszutek A, Solgaard K, Arnesen AK, Narum B, Egelandsdal B,. Characteristic of reindeer meat quality obtained from two different Norwegian regions. In 53rd ICoMST. Volume 77 of Meat Science, Elsevier: Beijing, China, 2007.
8. Zhang Z, Britt IJ, Tung MA,. Oxygen ingress in plastic retortable packages during thermal processing and storage. Journal of Plastic Film & Sheeting 1998; 14: 287-307
9. Petersen K, Nielsen PV, Bertelsen G, Lawther M, Olsen MB, Nilsson NH, Mortensen G,. Potential of biobased materials for food packaging. Trends in Food Science & Technology 1999; 10: 52-68.
10. Killeffer DH,. Carbon dioxide preservation of meat and fish. Industrial and Engineering Chemistry 1930; 22: 140-143.
11. Stansby ME, Griffiths FP,. Carbon dioxide in handling fresh fish-haddock. Industrial and Engineering Chemistry 1935; 27: 1452-1458.
12. Shewan JM,. Improving the quality of "white" fish by the use of gas storage. Fishing News 1950; 1946: 14.
13. Löwenadler J, Rönner U,. Determination of dissolved carbon dioxide by coulometric titration in modified atmosphere systems. Letters in Applied Microbiology 1994; 18: 285-288.
14. 2 or vacuum packaging on normal and high pH meat shelf-life. International Journal of Food Science and Technology 1991; 26: 641-652.
15. 2 packaged fresh beef. Journal of Food Science 1995; 60: 571-575.
16. Devlieghere F, Debevere J, Van Impe J,. Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmosphere. International Journal of Food Microbiology 1998; 41: 231-238.
17. Devlieghere F, Debevere J,. Influence of dissolved carbon dioxide on the growth of spoilage bacteria. Lebensm.-Wiss. u-technol 2000; 33: 531-537.
18. Jakobsen M, Bertelsen G,. Predicting the amount of carbon dioxide absorbed in meat. Meat Science 2004; 68: 603-610.
19. 2 and Its Growth Inhibiting Effect on Microorganisms in MAP. SIK, The Swedish Institute for Food Research: Gothenburg, Sweden, 1994.
20. Zagory D,. Fundamentals of reduced-oxygen packaging. In Modified Atmosphere Food Packaging, Brody AL, (ed). Institute of Packaging Professionals: Herndon, VA., 1994; 9-17.
21. Jeong JY, Claus JR,. Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum. Meat Science 2011; 84: 1-6.
22. Jakobsen M, Bertelsen G,. Colour stability and lipid oxidation of fresh beef. Development of a response surface model for prediction the effects of temperature, storage time, and modified atmosphere composition. Meat Science 2000; 54: 49-57.
23. Renerre M,. Review: factors involved in the discoloration of beef meat. International Journal of Food Science and Technology 1990; 25: 13-30.
24. Sante V, Renerre M, Lacourt A,. Effect of modified atmosphere packaging on color stability and microbiology of Turkey breast meat. Journal of Food Quality 1994; 17: 177-195.
25. Grini JA, Sørheim O, Nissen H,. The effect of packaging materials and oxygen on the color stability of sliced bologna. Packaging Technology and Science 1992; 5: 313-320.
26. Mancini RA, Hunt MC,. Review: current research in meat color. Meat Science 2005; 71: 100-121.
27. Sørheim O, Westad F, Larsen H, Alvseike O,. Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging. Meat Science 2009; 81: 467-473.
28. Larsen H, Kohler A, Magnus EM,. Ambient oxygen ingress rate method-an alternative method to OX-TRAN for measuring oxygen transmission rate of whole packages. Packaging technology and science 2000; 13: 233-241.
29. 2 emitter, traditional MAP and vacuum. Journal of Food Science 2009a; 74: M242-M249.
30. 2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets (Salmo salar). Packaging Technology and Science 2009b; 11: 199-208.
31. 2 emitter and vacuum. Journal of Food Science 2007; 72: M423-M430.
32. Gill CO,. The solubility of carbon dioxide in meat. Meat Science 1988; 22: 65-71.
33. McMullen LM, Stiles ME,. Changes in microbial parameters and gas-composition during modified atmosphere storage of fresh pork loin cuts. Journal of Food Protection 1991; 54: 778-783.
34. Pettersen MK, Barde S, Nilsen J, Fredriksen SB,. Evaluation and suitability of biomaterials for modified atmosphere packaging of fresh salmon fillets. Packaging Technology and Science 2010; 24 (4): 237-248. DOI: 10.1002/pts.931
35. 2 biodynamics-new concept of cellular control. Journal of the Theoretical Biology 1979; 80: 537-551.
36. Risvik E,. Sensory properties and preferences. Meat Science 1994; 36: 67-77.
37. Sørheim O, Nissen H, Nesbakken T,. The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide. Meat Science 1999; 52: 157-164.
38. Triumf EC, Purchas RW, Mielnik M, Maehre HK, Elvevoll E, Slinde E, Egelandsdal B,. Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compared to farmed New Zealand red deer. Meat Science 2012; 90: 122-129.
39. Nissen H, Sørheim O, Dainty R,. Effects of vacuum, modified atmospheres and storage temperature on the microbial flora of packaged beef. Food Microbiology 1996; 13: 183-191.
40. Tsigarida E, Skandamis P, Nychas GJE,. Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 degrees C Journal of Applied Microbiology 2000; 89: 901-909.
41. Rincker PJ, Bechtel PJ, Finstadt G, Van Buuren RGC, Killefer J, McKeith FK,. Similarities and differences in composition and selected sensory attributes of reindeer, caribou and beef. Journal of Muscle Foods 2006; 17: 65-78.
42. Wiklund E, Johnasson L, Malmfors G,. Sensory meat quality, ultimate pH values, blood parameters and carcass characteristics in reindeer (Rangifer tarandus tarandus L) grazed on natural pastures or fed a commercial feed mixture. Food Quality and Preference 2003; 14: 573-581.
43. McMillin KW,. Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Science 2008; 80: 43-65.
44. Payne SR, Durham CJ, Scott SM, Devine CE,. The effect of non-vacuum packaging systems in drip loss from chilled beef. Meat Science 1998; 49: 277-287.
45. Dalgaard P, Gram L, Huss HH,. Spoilage and shelf-life of cod fillets packed in vacuum or modified atmosphere. International Journal of Food Microbiology 1993; 19: 283-294.
46. Randell K, Hattula T, Skytta E, Sivertsivk M, Bergslien H, Ahvenainen R,. Quality of filleted salmon in various retail packages. Journal of Food Quality 1999; 22: 483-497.
47. Descalzo AM, Sancho AM,. A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina. Meat Science 2008; 79: 423-436.
48. Halliwell B,. Oxidative stress, nutrition and health. Experimental strategies for optimization of nutritional antioxidant intake in humans. Free Radical Research 1996; 25: 57-74.
49. Penfield M, Meyer B,. Changes in tenderness and collagen of beef semitendinosus muscle heated at 2 rates. Journal of Food Science 1975; 40: 150-154.
50. Bejerholm C, Aaslyng M,. The influence of cooking technique and core temperature on results of a sensory analysis of pork-depending on the raw meat quality. Food Quality and Preference 2004; 15: 19-30.
51. Finstad GL, Wiklund E, Long K, Rincker PJ, Oliveira ACM, Bechtel PJ,. Feeding soy or fish meal to Alaskan reindeer (Rangifer tarandus tarandus)-effects on animal performance and meat quality. Rangifer 2007; 27: 59-75.