title: Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage.
abstract: BACKGROUND
  Active packaging refers to the mixing of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. The aim of this study was to develop an easy and cheap active packaging for beef. Beef loin samples were divided into three packaging groups (C, ziplock bag packaging; T1, vacuum packaging; T2, active packaging) and stored at 4 °C for 21 days.
  
  
  RESULTS
  The water-holding capacity was significantly (P < 0.05) higher in C and T2 than in T1 for up to 7 days of storage. The TBARS value was significantly (P < 0.05) lower in T1 and T2 after 7 days of storage. The counts of some microorganism were significantly (P < 0.05) lower in T1 and T2 after 7 days of storage; the total bacterial count and Escherichia coli count were lowest in T2 at the end of storage.
  
  
  CONCLUSIONS
  These results indicate that active packaging using self-CO2-generation materials can extend the shelf life similarly to that observed with vacuum packaging, and that the active packaging method can improve the quality characteristics of beef during cold storage. © 2017 Society of Chemical Industry.
authors.affiliation: Natural Product Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, Republic of Korea.
authors.forename: Seung-Jae
authors.initials: SJ
authors.lastname: Lee
authors.affiliation: Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
authors.forename: Seung Yun
authors.initials: SY
authors.lastname: Lee
authors.affiliation: Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Republic of Korea.
authors.forename: Gap-Don
authors.initials: GD
authors.lastname: Kim
authors.affiliation: Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
authors.forename: Geun-Bae
authors.initials: GB
authors.lastname: Kim
authors.affiliation: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
authors.forename: Sang Keun
authors.initials: SK
authors.lastname: Jin
authors.affiliation: Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
authors.forename: Sun Jin
authors.initials: SJ
authors.lastname: Hur
mesh_terms: D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D002245:Carbon Dioxide / Q000032:analysis*; D002417:Cattle; D003116:Color; D018857:Food Packaging / Q000295:instrumentation / Q000379:methods*; D061353:Food Storage; D008055:Lipids / Q000737:chemistry*; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D010084:Oxidation-Reduction; D014867:Water / Q000032:analysis*
chemical_list: D008055:Lipids; D014867:Water; D002245:Carbon Dioxide
keywords: beef quality; microorganisms; physicochemical characteristics; self-carbon dioxide-generation material