title: Evaluation of the effectiveness of non-irradiated and chlorine-free packaging for fresh beef preservation.
abstract: This study evaluates the potential of using non-irradiated barrier-shrink bags containing ethylene-vinyl alcohol copolymer (EVOH), polyamide (PA) and ethylene ionomer in their structures to preserve vacuum-packaged fresh beef as an alternative to traditional gamma-ray cross-linked bags containing polyvinylidene chloride (PVDC). Boneless beef rib eye roll cuts were vacuum-packed in an industrial processing plant using EVOH 44% mol, EVOH 32% mol and a control PVDC barrier shrink bags. The cuts were evaluated during storage at 0.5°C. The EVOH films presented similar performance compared to control PVDC barrier shrink bags related to bacteria growth and purge loss. Packages with EVOH 32% mol film presented better performance than control bag with respect to the meat sensorial attributes, including fewer bubbles and better adhesion. EVOH 44% mol bags presented the highest rate of colour loss. The EVOH 32% mol non-irradiated and chlorine-free film is as effective for the preservation of fresh beef as traditional PVDC-irradiated shrink bags.
authors.affiliation: DuPont Packaging & Industrial Polymers, São Paulo, Brazil.
authors.forename: José B M
authors.initials: JB
authors.lastname: Rodrigues
authors.affiliation: Instituto de Tecnologia de Alimentos, Campinas, Brazil.
authors.forename: Claire I G L
authors.initials: CI
authors.lastname: Sarantópoulos
authors.affiliation: Instituto de Tecnologia de Alimentos, Campinas, Brazil. Electronic address: renatab@ital.sp.gov.br.
authors.forename: Renata
authors.initials: R
authors.lastname: Bromberg
authors.affiliation: Instituto de Tecnologia de Alimentos, Campinas, Brazil.
authors.forename: Juliana C
authors.initials: JC
authors.lastname: Andrade
authors.affiliation: DuPont Packaging & Industrial Polymers, São Paulo, Brazil.
authors.forename: Kleber
authors.initials: K
authors.lastname: Brunelli
authors.affiliation: Instituto de Tecnologia de Alimentos, Campinas, Brazil.
authors.forename: Luciana
authors.initials: L
authors.lastname: Miyagusku
authors.affiliation: Instituto de Tecnologia de Alimentos, Campinas, Brazil.
authors.forename: Miriam G
authors.initials: MG
authors.lastname: Marquezini
authors.affiliation: Instituto de Tecnologia de Alimentos, Campinas, Brazil.
authors.forename: Eunice A
authors.initials: EA
authors.lastname: Yamada
mesh_terms: D000328:Adult; D000818:Animals; D002417:Cattle; D002713:Chlorine / Q000032:analysis; D015169:Colony Count, Microbial; D003116:Color; D003258:Consumer Behavior; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005030:Ethylenes / Q000737:chemistry; D005260:Female; D005506:Food Contamination; D005514:Food Irradiation; D005516:Food Microbiology; D018857:Food Packaging / Q000295:instrumentation*; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000032:analysis; D061353:Food Storage; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000302:isolation & purification; D008297:Male; D008875:Middle Aged; D009757:Nylons / Q000737:chemistry; D011145:Polyvinyls / Q000737:chemistry; D011549:Pseudomonas / Q000302:isolation & purification; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology; D013649:Taste; D014618:Vacuum; D055815:Young Adult
chemical_list: D005030:Ethylenes; D005520:Food Preservatives; D009757:Nylons; D011145:Polyvinyls; C020320:ethylene-vinyl alcohol copolymer; D002713:Chlorine; C036216:ethylene
keywords: Meat; Oxygen barrier shrink film; Shelf life; Vacuum packaging