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 | Acceso al texto completo restringido a Biblioteca INIA Tacuarembó. Por información adicional contacte bibliotb@tb.inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha : |
14/06/2016 |
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Actualizado : |
11/03/2021 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
LUZARDO, S.; WOERNER, D.R.; GEORNARAS, I.; HESS, A.M.; BELK, K.E. |
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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.; A. M. HESS, Department of Statistics, Colorado State University.; K. E. BELK, Center for Meat Safety and Quality, Colorado State University. |
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Título : |
Effect of packaging during storage time on retail display microbial population of beef strip loins from two different production systems. |
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Fecha de publicación : |
2016 |
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Fuente / Imprenta : |
Journal of Animal Science, 2016, v. 94, p. 2624-2636. Doi: https://doi.org/10.2527/jas.2016-0290 |
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DOI : |
10.2527/jas.2016-0290 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 08 January 2016; Accepted 25 March 2016; Published 01 June 2016. |
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Contenido : |
Two studies were conducted to evaluate the influence of packaging during storage of strip loins (to simulate export shipment) from steers fattened on intensive grazing systems (Uruguay; UR) or on a high-concentrate diet (United States; US) on retail display life microbial growth. Four or 3 different packaging treatments were applied to UR and US strip loin roasts or steaks during 35 d of storage; treatments were applied 7 d following slaughter. After 35 d of storage, the samples were evaluated during simulated retail display for up to 6 d. In Exp. 1, the treatments were vacuum packaging (VP), low-oxygen modified atmosphere packaging (MAP) with N2 and CO2 (MAP/CO2), low-oxygen MAP with N2 plus CO2 and CO, and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2, block 1, the 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, the treatments were VP, MAP/CO2, MAP/CO, and VP/AM. For retail display, VP treatments were sliced and repackaged in PVC overwrap, and MAP treatments were actually PVC overwrap trays that were removed from a master bag with the prescribed gas treatment. Regardless of production system and packaging treatment, mesophilic and psychrotrophic counts of 6.9 to 7.8 and 6.7 to 7.7 log10 CFU/cm2, respectively, were obtained at the end of retail display, except for US samples in Exp. 2 (5.5 to 6.3 log10 CFU/cm2). No differences (P > 0.05) were detected for Pseudomonas spp. counts among packaging treatments in US steaks at the end of the display time in Exp.1, whereas, for UR steaks, both MAP treatments had lower (P < 0.05) Pseudomonas spp. counts than VP treatments. Pseudomonas spp. counts were lower (P < 0.05) in the MAP/CO2 treatment than in the other 3 treatments in US samples on d 6 of retail display for Exp. 2. At the end of display time and for Exp. 1, US steaks under MAP/CO had greater (P < 0.05) lactic acid bacteria (LAB) counts than samples in both VP treatments; no differences (P > 0.05) among packaging were detected for UR steaks. Both MAP and VP/AM treatments in the US samples for Exp. 2 had lower (P < 0.05) LAB counts on d 6 of display than the VP treatment, but no differences (P > 0.05)
were found among packaging treatments for the UR samples. To maximize shelf life (storage and display life) of exported fresh beef, it is critical to minimize bacterial populations during processing and storage. MenosTwo studies were conducted to evaluate the influence of packaging during storage of strip loins (to simulate export shipment) from steers fattened on intensive grazing systems (Uruguay; UR) or on a high-concentrate diet (United States; US) on retail display life microbial growth. Four or 3 different packaging treatments were applied to UR and US strip loin roasts or steaks during 35 d of storage; treatments were applied 7 d following slaughter. After 35 d of storage, the samples were evaluated during simulated retail display for up to 6 d. In Exp. 1, the treatments were vacuum packaging (VP), low-oxygen modified atmosphere packaging (MAP) with N2 and CO2 (MAP/CO2), low-oxygen MAP with N2 plus CO2 and CO, and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2, block 1, the 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, the treatments were VP, MAP/CO2, MAP/CO, and VP/AM. For retail display, VP treatments were sliced and repackaged in PVC overwrap, and MAP treatments were actually PVC overwrap trays that were removed from a master bag with the prescribed gas treatment. Regardless of production system and packaging treatment, mesophilic and psychrotrophic counts of 6.9 to 7.8 and 6.7 to 7.7 log10 CFU/cm2, respectively, were obtained at the end of retail display, except for US samples in Exp. 2 (5.5 to 6.3 log10 CFU/cm2). No differences (P > 0.05) were detected ... Presentar Todo |
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Palabras claves : |
BEEF; BEEF PRODUCTION; MEAT; MICROBIAL GROWTH; PACKAGING; PRODUCTION SYSTEM; STRIP LOIN. |
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Thesagro : |
ALMACENAMIENTO; CARNE; ENVASADO. |
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Asunto categoría : |
Q01 Ciencia y tecnología de los alimentos |
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Marc : |
LEADER 03487naa a2200313 a 4500
001 1054907
005 2021-03-11
008 2016 bl uuuu u00u1 u #d
024 7 $a10.2527/jas.2016-0290$2DOI
100 1 $aLUZARDO, S.
245 $aEffect of packaging during storage time on retail display microbial population of beef strip loins from two different production systems.$h[electronic resource]
260 $c2016
500 $aArticle history: Received 08 January 2016; Accepted 25 March 2016; Published 01 June 2016.
520 $aTwo studies were conducted to evaluate the influence of packaging during storage of strip loins (to simulate export shipment) from steers fattened on intensive grazing systems (Uruguay; UR) or on a high-concentrate diet (United States; US) on retail display life microbial growth. Four or 3 different packaging treatments were applied to UR and US strip loin roasts or steaks during 35 d of storage; treatments were applied 7 d following slaughter. After 35 d of storage, the samples were evaluated during simulated retail display for up to 6 d. In Exp. 1, the treatments were vacuum packaging (VP), low-oxygen modified atmosphere packaging (MAP) with N2 and CO2 (MAP/CO2), low-oxygen MAP with N2 plus CO2 and CO, and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2, block 1, the 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, the treatments were VP, MAP/CO2, MAP/CO, and VP/AM. For retail display, VP treatments were sliced and repackaged in PVC overwrap, and MAP treatments were actually PVC overwrap trays that were removed from a master bag with the prescribed gas treatment. Regardless of production system and packaging treatment, mesophilic and psychrotrophic counts of 6.9 to 7.8 and 6.7 to 7.7 log10 CFU/cm2, respectively, were obtained at the end of retail display, except for US samples in Exp. 2 (5.5 to 6.3 log10 CFU/cm2). No differences (P > 0.05) were detected for Pseudomonas spp. counts among packaging treatments in US steaks at the end of the display time in Exp.1, whereas, for UR steaks, both MAP treatments had lower (P < 0.05) Pseudomonas spp. counts than VP treatments. Pseudomonas spp. counts were lower (P < 0.05) in the MAP/CO2 treatment than in the other 3 treatments in US samples on d 6 of retail display for Exp. 2. At the end of display time and for Exp. 1, US steaks under MAP/CO had greater (P < 0.05) lactic acid bacteria (LAB) counts than samples in both VP treatments; no differences (P > 0.05) among packaging were detected for UR steaks. Both MAP and VP/AM treatments in the US samples for Exp. 2 had lower (P < 0.05) LAB counts on d 6 of display than the VP treatment, but no differences (P > 0.05) were found among packaging treatments for the UR samples. To maximize shelf life (storage and display life) of exported fresh beef, it is critical to minimize bacterial populations during processing and storage.
650 $aALMACENAMIENTO
650 $aCARNE
650 $aENVASADO
653 $aBEEF
653 $aBEEF PRODUCTION
653 $aMEAT
653 $aMICROBIAL GROWTH
653 $aPACKAGING
653 $aPRODUCTION SYSTEM
653 $aSTRIP LOIN
700 1 $aWOERNER, D.R.
700 1 $aGEORNARAS, I.
700 1 $aHESS, A.M.
700 1 $aBELK, K.E.
773 $tJournal of Animal Science, 2016$gv. 94, p. 2624-2636. Doi: https://doi.org/10.2527/jas.2016-0290
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Registro original : |
INIA Tacuarembó (TBO) |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
04/04/2024 |
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Actualizado : |
04/04/2024 |
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Tipo de producción científica : |
Artículos en Revistas Agropecuarias |
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Autor : |
FERNANDEZ, E.; LANFRANCO, B.; SOARES DE LIMA, J.M.; FERRARO, B. |
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Afiliación : |
ENRIQUE GENARO FERNANDEZ RODRIGUEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; BRUNO ANTONIO LANFRANCO CRESPO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JUAN MANUEL SOARES DE LIMA LAPETINA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; BRUNO FERRARO ALBERTONI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
¿Cuánto contribuye la ganadería uruguaya al calentamiento global?. |
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Complemento del título : |
Socio-economía. |
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Fecha de publicación : |
2024 |
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Fuente / Imprenta : |
Revista INIA Uruguay, Marzo 2024, no.76, p.47-50. |
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Serie : |
(Revista INIA; 76). |
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ISSN : |
1510-9011 |
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Idioma : |
Español |
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Contenido : |
La discusión sobre políticas globales para reducir las emisiones GEI se basa en métricas actualmente cuestionadas por la ciencia. Los sistemas ganaderos a pasto son discriminados injustamente por indicadores como el llamado Potencial de Calentamiento Global (GWP), que sobreestima el supuesto efecto de gases de vida corta como el metano. Nuevas métricas, como el GWP*, reconocen que una tasa constante de emisión de CH4 no contribuye sustancialmente al calentamiento global. |
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Palabras claves : |
EMISIÓN DE GASES DE EFECTO INVERNADERO (GEI); UNIDAD DE ECONOMÍA APLICADA - INIA. |
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Thesagro : |
GANADERIA. |
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Asunto categoría : |
A50 Investigación agraria |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/17540/1/Revista-INIA-76-Marzo-2024-13.pdf
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Marc : |
LEADER 01142naa a2200217 a 4500
001 1064523
005 2024-04-04
008 2024 bl uuuu u00u1 u #d
022 $a1510-9011
100 1 $aFERNANDEZ, E.
245 $a¿Cuánto contribuye la ganadería uruguaya al calentamiento global?.$h[electronic resource]
260 $c2024
490 $a(Revista INIA; 76).
520 $aLa discusión sobre políticas globales para reducir las emisiones GEI se basa en métricas actualmente cuestionadas por la ciencia. Los sistemas ganaderos a pasto son discriminados injustamente por indicadores como el llamado Potencial de Calentamiento Global (GWP), que sobreestima el supuesto efecto de gases de vida corta como el metano. Nuevas métricas, como el GWP*, reconocen que una tasa constante de emisión de CH4 no contribuye sustancialmente al calentamiento global.
650 $aGANADERIA
653 $aEMISIÓN DE GASES DE EFECTO INVERNADERO (GEI)
653 $aUNIDAD DE ECONOMÍA APLICADA - INIA
700 1 $aLANFRANCO, B.
700 1 $aSOARES DE LIMA, J.M.
700 1 $aFERRARO, B.
773 $tRevista INIA Uruguay, Marzo 2024, no.76, p.47-50.
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INIA Las Brujas (LB) |
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