Citation
Aini Ruslin Ali, . and Aminah Abdullah, . and Abdul Salam Babji, . A study on the quality of imported and local beef wrapped with different packaging films. pp. 151-157. ISSN 0126-6128
Abstract
The effects of packaging materials and storage on the quality of three sources of meat were studied. The three sources of meat were those imported from Australia and India and local beef from Malaysia. Each type of meat was packed in three different packaging materials ethylene vinyl acetate (EVA) low density polyethylene (LDPE) and polyvinylidene chloride (PVDC) (vacuume packed material) each having different oxygen permeability. All samples were stored under refrigeration temperature (2 degrees C or - 2) and each quality parameter was analysed every three days (0 3 6 9 and 12 days storage). The analysis include thiobarbituric acid value (TBA) Total Plate Count (TPC) detection of Pseudomonas spp. and Salmonella spp. pH and moisture1494. Results showed a positive relationship of oxygen permeable films (EVA and LDPE) with increased TBA values increased TPC Pseudomonas spp. and a decrease of the moisture content of packaged meat during storage and this was especially so after 6 days of storage. Vacuum packed meat did not give a good colour compared to those packed in high oxygen permeable films but its low oxygen permeability could maintain the quality of the meat for more than 6 days. The anaerobic condition prevented lipid oxidation restricted growth of Pseudomonas spp. and also decreased the pH values of meat. Salmonella spp. was not detected in all samples analy
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Abstract
The effects of packaging materials and storage on the quality of three sources of meat were studied. The three sources of meat were those imported from Australia and India and local beef from Malaysia. Each type of meat was packed in three different packaging materials ethylene vinyl acetate (EVA) low density polyethylene (LDPE) and polyvinylidene chloride (PVDC) (vacuume packed material) each having different oxygen permeability. All samples were stored under refrigeration temperature (2 degrees C or - 2) and each quality parameter was analysed every three days (0 3 6 9 and 12 days storage). The analysis include thiobarbituric acid value (TBA) Total Plate Count (TPC) detection of Pseudomonas spp. and Salmonella spp. pH and moisture1494. Results showed a positive relationship of oxygen permeable films (EVA and LDPE) with increased TBA values increased TPC Pseudomonas spp. and a decrease of the moisture content of packaged meat during storage and this was especially so after 6 days of storage. Vacuum packed meat did not give a good colour compared to those packed in high oxygen permeable films but its low oxygen permeability could maintain the quality of the meat for more than 6 days. The anaerobic condition prevented lipid oxidation restricted growth of Pseudomonas spp. and also decreased the pH values of meat. Salmonella spp. was not detected in all samples analy
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 5 graphs; 16 ref. Summaries (En Malay) |
| AGROVOC Term: | dCARNE DE RES |
| AGROVOC Term: | MATERIALES DE EMPAQUE |
| AGROVOC Term: | ALMACENAMIENTO EN FRIGORIFICOS |
| AGROVOC Term: | APTITUD PARA LA CONSERVACION/ OXIGENO |
| AGROVOC Term: | PERMEABILIDAD |
| AGROVOC Term: | PH |
| AGROVOC Term: | CONTENIDO DE HUMEDAD |
| AGROVOC Term: | EMBALAJE EN VACIO |
| AGROVOC Term: | LIPIDOS |
| AGROVOC Term: | PSEUDOM |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/19204 |
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