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| Acceso al texto completo restringido a Biblioteca INIA Tacuarembó. Por información adicional contacte bibliotb@tb.inia.org.uy. |
Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
Fecha : |
14/06/2016 |
Actualizado : |
11/03/2021 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Autor : |
LUZARDO, S.; WOERNER, D.R.; GEORNARAS, I.; ENGLE, T.E.; DELMORE, R.J.; HESS, A.M.; BELK, K.E. |
Afiliación : |
SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; D. R. WOERNER, Center for Meat Safety and Quality, Colorado State University.; I. GEORNARAS, Center for Meat Safety and Quality, Colorado State University.; T. E. ENGLE, Department of Animal Sciences, Colorado State University.; R. J. DELMORE, Center for Meat Safety and Quality, Colorado State University.; A. M. HESS, Department of Statistics, Colorado State University.; K. E. BELK, Center for Meat Safety and Quality, Colorado State University. |
Título : |
Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems. |
Fecha de publicación : |
2016 |
Fuente / Imprenta : |
Journal of Animal Science, 2016, v. 94, p. 2614-2623. Doi: https://doi.org/10.2527/jas.2016-0305 |
DOI : |
10.2527/jas2016-0305 |
Idioma : |
Inglés |
Notas : |
Article history:Received January 14, 2016; Accepted March 25, 2016. |
Contenido : |
Two studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color (P < 0.05) compared with the other 3 packaging treatments on d 6 of display in Exp. 1. Packaging × PS × time interaction was significant (P < 0.05) in Exp. 1. In Exp. 2, MAP/CO in Uruguayan steaks also had the greatest a* values on d 6 of display, but no differences (P > 0.05) were detected among both VP and MAP/CO in U.S. steaks at this time. No significant (P > 0.05) packaging × PS × time interaction was observed in Exp. 2. Only PS (both xperiments) and time (Exp. 1) affected (P < 0.05) L* values. In both experiments, U.S. steaks had greater (P < 0.05) L* values than Uruguayan steaks. Vitamin E content in Uruguayan steaks was greater (P < 0.05) than in U.S. steaks. Packaging × PS, PS × time, and packaging × PS × time interactions were not significant (P > 0.05) for any of the fatty acids. Beef from Uruguayan had lower (P < 0.05) SFA and MUFA and greater (P < 0.05) PUFA and n-6 and n-3 fatty acid percentages than U.S. beef. Complexity of fresh meat postmortem chemistry warrants a more comprehensive approach to maximize shelf life. MenosTwo studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color ... Presentar Todo |
Palabras claves : |
BEEF LONGISSIMUS MUSCLE; BEEF PRODUCTION; CHEMICAL ANALYSES; COLOR; MEAT; PACKAGING; PRODUCTION SYSTEM. |
Thesagro : |
ACIDOS GRASOS; ANALISIS; CARNE; COLOR; ENVASADO. |
Asunto categoría : |
Q01 Ciencia y tecnología de los alimentos |
Marc : |
LEADER 03660naa a2200361 a 4500 001 1054904 005 2021-03-11 008 2016 bl uuuu u00u1 u #d 024 7 $a10.2527/jas2016-0305$2DOI 100 1 $aLUZARDO, S. 245 $aEffect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.$h[electronic resource] 260 $c2016 500 $aArticle history:Received January 14, 2016; Accepted March 25, 2016. 520 $aTwo studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color (P < 0.05) compared with the other 3 packaging treatments on d 6 of display in Exp. 1. Packaging × PS × time interaction was significant (P < 0.05) in Exp. 1. In Exp. 2, MAP/CO in Uruguayan steaks also had the greatest a* values on d 6 of display, but no differences (P > 0.05) were detected among both VP and MAP/CO in U.S. steaks at this time. No significant (P > 0.05) packaging × PS × time interaction was observed in Exp. 2. Only PS (both xperiments) and time (Exp. 1) affected (P < 0.05) L* values. In both experiments, U.S. steaks had greater (P < 0.05) L* values than Uruguayan steaks. Vitamin E content in Uruguayan steaks was greater (P < 0.05) than in U.S. steaks. Packaging × PS, PS × time, and packaging × PS × time interactions were not significant (P > 0.05) for any of the fatty acids. Beef from Uruguayan had lower (P < 0.05) SFA and MUFA and greater (P < 0.05) PUFA and n-6 and n-3 fatty acid percentages than U.S. beef. Complexity of fresh meat postmortem chemistry warrants a more comprehensive approach to maximize shelf life. 650 $aACIDOS GRASOS 650 $aANALISIS 650 $aCARNE 650 $aCOLOR 650 $aENVASADO 653 $aBEEF LONGISSIMUS MUSCLE 653 $aBEEF PRODUCTION 653 $aCHEMICAL ANALYSES 653 $aCOLOR 653 $aMEAT 653 $aPACKAGING 653 $aPRODUCTION SYSTEM 700 1 $aWOERNER, D.R. 700 1 $aGEORNARAS, I. 700 1 $aENGLE, T.E. 700 1 $aDELMORE, R.J. 700 1 $aHESS, A.M. 700 1 $aBELK, K.E. 773 $tJournal of Animal Science, 2016$gv. 94, p. 2614-2623. Doi: https://doi.org/10.2527/jas.2016-0305
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INIA Tacuarembó (TBO) |
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| Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy. |
Registro completo
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Biblioteca (s) : |
INIA La Estanzuela; INIA Treinta y Tres. |
Fecha actual : |
08/10/2014 |
Actualizado : |
24/04/2017 |
Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
Autor : |
BANCHERO, G.; GANZABAL, A.; MONTOSSI, F.; DE BARBIERI, I.; QUINTANS, G. |
Afiliación : |
GEORGGET ELIZABETH BANCHERO HUNZIKER, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; ANDRES RICARDO GANZABAL PLANINICH, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; LUIS IGNACIO DE BARBIERI ETCHEBERRY, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; GRACIELA QUINTANS ILARIA, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay. |
Título : |
Aportes de la investigación para el aumento de la producción de corderos. |
Fecha de publicación : |
2012 |
Fuente / Imprenta : |
In: Congreso Asociación Uruguaya de Producción Animal (AUPA), 4., 2012, Montevideo, UY). [Actas]. Veterinaria, v. 72, n. 48, supl. 1, p. 13-18, 2012. |
ISSN : |
0376-4362 |
Idioma : |
Español |
Notas : |
Congreso publicado en revista arbitrada: Veterinaria (Montevideo). |
Palabras claves : |
BIOTIPOS CARNICEROS; BIOTIPOS PROLÍFICOS; CORDEROS; CRUZAMIENTOS OVINOS; EFICIENCIA REPRODUCTIVA; ESQUILA PREPARTO; FLUSHING CORTO; INCREMENTO DE LA TASA OVULATORIA; MANEJO DE LA NUTRICIÓN; OVINOS; PRODUCCIÓN DE CORDEROS; PROLIFICIDAD DE LA OVEJA; SUPERVIVENCIA NEONATAL DE CORDEROS; SUPLEMENTACIÓN FOCALIZADA; TASA OVULATORIA. |
Thesagro : |
PRODUCCIÓN OVINA. |
Asunto categoría : |
L01 Ganadería L10 Genética y mejoramiento animal |
Marc : |
LEADER 01274naa a2200373 a 4500 001 1050984 005 2017-04-24 008 2012 bl uuuu u00u1 u #d 022 $a0376-4362 100 1 $aBANCHERO, G. 245 $aAportes de la investigación para el aumento de la producción de corderos.$h[electronic resource] 260 $c2012 500 $aCongreso publicado en revista arbitrada: Veterinaria (Montevideo). 650 $aPRODUCCIÓN OVINA 653 $aBIOTIPOS CARNICEROS 653 $aBIOTIPOS PROLÍFICOS 653 $aCORDEROS 653 $aCRUZAMIENTOS OVINOS 653 $aEFICIENCIA REPRODUCTIVA 653 $aESQUILA PREPARTO 653 $aFLUSHING CORTO 653 $aINCREMENTO DE LA TASA OVULATORIA 653 $aMANEJO DE LA NUTRICIÓN 653 $aOVINOS 653 $aPRODUCCIÓN DE CORDEROS 653 $aPROLIFICIDAD DE LA OVEJA 653 $aSUPERVIVENCIA NEONATAL DE CORDEROS 653 $aSUPLEMENTACIÓN FOCALIZADA 653 $aTASA OVULATORIA 700 1 $aGANZABAL, A. 700 1 $aMONTOSSI, F. 700 1 $aDE BARBIERI, I. 700 1 $aQUINTANS, G. 773 $tIn: Congreso Asociación Uruguaya de Producción Animal (AUPA), 4., 2012, Montevideo, UY). [Actas]. Veterinaria$gv. 72, n. 48, supl. 1, p. 13-18, 2012.
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