university of lto ouro -...

UNIVERSITY OF TRÁS-OS-MONTES AND ALTO DOURO (UTAD)

botanic

garden

House of Mateus Vila Real, Portugal

Packaging strategies for

Normal and DFD Maronesa beef

4th WORKSHOP OF COLD CHAIN MANAGEMENT

Cristina SaraivaBonn, 28th September 2010

The intrinsic value of beef and its origin associated with a local breed

(breed of cattle Maronesa- Protected Origin Denomination) and a

system of ecologically sustainable production

a product of high commercial value and wide acceptability by consumers.

INTRODUCTION

Packaging strategies for Normal and DFD Maronesa beef

The breed of cattle Maronesa produced in a

mountain system in the North of Portugal, is

limited to the region of “Serra of Alvão, Marão and

Padrela”


Introduction

It is raised in small family farms, in a mixed system

of housing and grazing.


Introduction

In the production system it is known that the DFD (Dark, Firm, Dry)

post mortem condition occurs in this meat

Microbiological, physicochemical and sensory

characteristics

Predictable reduction in conservation capacity


Introduction

The ideal conditions about meat packaging

must be determined experimentally

Evaluate the effects of pHu and the type of packaging in the

conservation of beef (longissimus thoracis et lumborum) during the

time of storage

1. Microbiological parameters

2. Physicochemical parameters

3. Sensory analysis

4. Analysis of the composition of the volatile fraction.

OBJECTIVES

Understand the phenomena underlying the deterioration

and determine the best conditions of packed beef

(Normal, moderate DFD and DFD).


Bulls, 9-11 months, 90-150 kg of carcass weight.

M. Longissimus thoracis et lumborum (n = 18).

MATERIAL AND METHODS

Muscles were divided into three groups of quality :

Normal (pHu≤5.8, n=6)

Moderate DFD (DFDmod, 5.8<pHu<6.2, n=6)

DFD (pHu≥6.2, n=6)

Excision of muscle

4th torác.V.- 4th lomb.V.

24 h pm (day1)

½ left Measurement of pHu


1

3

5

7

10

14

3

7

10

14

21

28

35

3

7

10

14

21

3

7

10

14

21

3

7

10

14

21

28

Pieces meat/

day pm

Air

Vacuum

MAP70/20 (70% O2+20%CO2+10% N2)

MAP50/40 (50% O2+40%CO2+10% N2)

MAP30/60 (30% O2+60%CO2+10% N2)

Type of packaging

6 samples at each time pm, by group of pHu and type

of packaging

Excision of muscle

4th torác.V.- 4th lomb.V.

24 h pm (day1)

½ left


Material and Methods

By pHu

group:

Normal

DFDmod

DFD

Package

Time (days pm) of storageTotal

(samples)1 3 5 7 10 14 21 28 35

Air 6 6 6 6 6 6 - - - 36

Vaccum - 6 - 6 6 6 6 6 6 42

MAP70/20 - 6 - 6 6 6 6 - - 30

MAP50/40 - 6 - 6 6 6 6 - - 30

MAP30/60 - 6 - 6 6 6 6 6 - 36

Total 174

Total 522

6 samples at each time pm

by group of pHu and type of packaging



Analyses time - Variable according to the type of packaging

At each time pm

1. Microbiological determinations

▪ Lactic Acid Bacteria (LAB)

▪ Brochothrix thermosphacta

▪ Enterobacteriaceae

▪ Pseudomonas spp.

▪ Fungi

▪ TVC at 30ºC

▪ TVC at 7ºC

2. Physicochemical determinations

▪ pH

▪ TBV-N▪ Colour coordinates L*a*b*

(at 0 and 60 min after opening the

package)

3. Sensory Analysis

▪ Colour (bright-red, dark-red, purple, brown)

▪ Surface of discoloration (SD)

▪ Intensity of spoiled odour /Off-odour

▪ Type of odour detected (putrid, acidic / sour, ammoniacal,

rancid, butter, sweetened, other)

▪ Overall assessment of freshness



RESULTS

1. Microbiological determinations

▪ LAB

▪ Brochothrix thermosphacta

▪ Enterobacteriaceae

▪ Pseudomonas spp.

▪ Fungi

▪ TVC at 30ºC

▪ TVC at 7ºC


Brochothrix thermosphacta

Top scores were observed in meat with higher pHu.

In MAP, the high carbon dioxide content showed some delay in development.


Results

Microbiological parameters

AM30/60

Dias post mortem

1 3 7 10 14 21 28

0

1

2

3

4

5

6

7

8

9

10AM50/40

Dias post mortem

1 3 7 10 14 21

0

1

2

3

4

5

6

7

8

9

10

Aerobiose

Dias post mortem

1 3 5 7 10 14

B. th

erm

os

ph

ac

ta (

log

ufc

/g)

0

1

2

3

4

5

6

7

8

9

10 Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

0

1

2

3

4

5

6

7

8

9

10

Normal

DFDmod

DFD

AM70/20

Dias post mortem

1 3 7 10 14 21

B. th

erm

os

ph

ac

ta (

log

ufc

/g)

0

1

2

3

4

5

6

7

8

9

10

Air Vaccum

MAP70/20 MAP30/60MAP50/40

Days post mortem

Days post mortem Days post mortem Days post mortem

Days post mortem

Ef. pHu t7** t10* t14-t28***

Ef. Pack t3** t10-t14*** t21*

pHu xPack ns

(Lo

g c

fu/g

)(L

og

cfu

/g)

AM50/40

Dias post mortem

1 3 7 10 14 21

0

1

2

3

4

5

6

7

8

9

10

Aerobiose

Dias post mortem

1 3 5 7 10 14

En

tero

bacte

riaceae (

log

ufc

/g)

0

1

2

3

4

5

6

7

8

9

10 Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

0

1

2

3

4

5

6

7

8

9

10

Normal

DFDmod

DFD

AM70/20

Dias post mortem

1 3 7 10 14 21

En

tero

bacte

riaceae (

log

ufc

/g)

0

1

2

3

4

5

6

7

8

9

10 AM30/60

Dias post mortem

1 3 7 10 14 21 28

0

1

2

3

4

5

6

7

8

9

10

Enterobacteriaceae

Ef. pHu t7-t10* t14*** t21**

Ef. Pack t7* t10* t14-t21***

pHu xPack ns

Enterobacteriaceae presented a moderate development; Higher levels in DFD meat.

The modified atmospheres showed to be a good strategy to inhibit this microflora.


Results


Air Vaccum

MAP70/20 MAP30/60MAP50/40

Days post mortem


Days post mortem

(Lo

g c

fu/g

)(L

og

cfu

/g)

Pseudomonas spp.

AM30/60

Dias post mortem

1 3 7 10 14 21 28

0

1

2

3

4

5

6

7

8

9

10AM50/40

Dias post mortem

1 3 7 10 14 21

0

1

2

3

4

5

6

7

8

9

10

Aerobiose

Dias post mortem

1 3 5 7 10 14

Ps

eu

do

mo

na

s s

pp

. (l

og

ufc

/g)

0

1

2

3

4

5

6

7

8

9

10

AM70/20

Dias post mortem

1 3 7 10 14 21

Ps

eu

do

mo

na

s s

pp

. (l

og

ufc

/g)

0

1

2

3

4

5

6

7

8

9

10

Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

0

1

2

3

4

5

6

7

8

9

10

Normal

DFDmod

DFD

Ef. pHu t3*** t7-t14*** t35***

Ef. Pack t3-t28***

pHu xPack ns

Higher counts in meat with high pHu

Lower levels in Modified Atmospheres containing high levels of CO2.


Results


Air Vaccum

MAP70/20 MAP30/60MAP50/40

Days post mortem


Days post mortem

(Lo

g c

fu/g

)(L

og

cfu

/g)

The microflora was influenced by the effects under study

but there was no interaction between them.

The pHu influenced the behavior of microorganisms – however the differences

are located between 1 and 2 log (cfu /g).

The content of carbon dioxide was important to inhibit most of the

microorganisms.


Results



▪ pH

▪ TVB-N

▪ Colour coordinates L*a*b*

(at 0 and 60 min after opening

the package)


Results

Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

0

10

20

30

40

50

60

Normal

DFDmod

DFD

TVB-N

Ef. pHu t1*** t5* t7-t14***t21-t28**

Ef. Pack t10-t14***

pHu xPack t7* t10-t14***

TVB-N evolved in a moderate way on meat packed under vacuum and MAP.

In aerobic conditions was observed a negative effect of DFD condition,

with values of 45.67 mg NH3/100g meat in t14.


Results

Physicochemical parameters

Air Vaccum

MAP70/20 MAP30/60MAP50/40

Vaccum

AM50/40

Dias post mortem

1 3 7 10 14 21

0

10

20

30

40

50

60AM30/60

Dias post mortem

1 3 7 10 14 21 28

0

10

20

30

40

50

60

Aerobiose

Dias post mortem

1 3 5 7 10 14

AB

VT

(m

g N

H3/1

00g

)

0

10

20

30

40

50

60

AM70/20

Dias post mortem

1 3 7 10 14 21

AB

VT

(m

g N

H3/1

00g

)

0

10

20

30

40

50

60

TV

B-N

TV

B-N

Air

MAP70/20 MAP30/60MAP50/40


Days post mortemDays post mortem


▪ pH

▪ TVB-N

▪ Colour coordinates L*a*b*

(at 0 and 60 min after opening

the package)


Results

Parameter a0*

AM30/60

Dias post mortem

1 3 7 10 14 21 28

68

1012141618202224262830AM50/40

Dias post mortem

1 3 7 10 14 21

68

1012141618202224262830AM70/20

Dias post mortem

1 3 7 10 14 21

a0*

68

1012141618202224262830

Aerobiose

Dias post mortem

1 3 5 7 10 14

a0*

68

1012141618202224262830 Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

68

1012141618202224262830

Normal

DFDmod

DFD

Ef. pHu t3-t21***t28-t35**

Ef. Pack t3-t28***

pHu xPack t3* t7-t28***

The parameter a* was markedly influenced by pHu, type of packaging and

interaction between them


Results




Air Vaccum

MAP70/20 MAP30/60MAP50/40

Parameter a60*

AM30/60

Dias post mortem

1 3 7 10 14 21 28

68

1012141618202224262830AM50/40

Dias post mortem

1 3 7 10 14 21

68

1012141618202224262830

Aerobiose

Dias post mortem

1 3 5 7 10 14

a6

0*

68

1012141618202224262830

AM70/20

Dias post mortem

1 3 7 10 14 21

a6

0*

68

1012141618202224262830

Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

68

1012141618202224262830

Normal

DFDmod

DFD

Ef. pHu t1* t3-t21*** t35***

Ef. Pack t3-t28***

pHu xPack t7-t28***

Normal meat packed in Modified Atmospheres proved to be less red;

Redness was only significative in Normal meat packaged under vacuum.


Results


Days post mortemDays post mortemDays post mortem

Days post mortemDays post mortem Days post mortem

Air Vaccum

MAP70/20 MAP30/60MAP50/40


Results




▪ Type of odour detected (putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,

other)


3. Sensory analysis

Red-Bright Colour (P) (1-5)

Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

0

1

2

3

4

5

Normal

DFDmod

DFD

Aerobiose

Dias post mortem

1 3 5 7 10 14

Co

r v

erm

elh

o-v

ivo

(E

)

0

1

2

3

4

5

AM30/60

Dias post mortem

1 3 7 10 14 21 28

0

1

2

3

4

5AM50/40

Dias post mortem

1 3 7 10 14 21

0

1

2

3

4

5AM70/20

Dias post mortem

1 3 7 10 14 21

Co

r v

erm

elh

o-v

ivo

(E

)

0

1

2

3

4

5

Ef. pHu t3*** t7-t21*** t28-t35*

Ef. Pack t3-t21*** t28**

pHu xPack t7-t21*** t28*


Results

Sensory analysis

Air Vaccum

MAP70/20 MAP30/60MAP50/40

(P)

Bri

gh

t-re

d c

olo

ur

(P)

Bri

gh

t-re

d c

olo

ur

(P)

Days post mortem Days post mortem


Bright-red Colour (1-5)

Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

0

1

2

3

4

5

Normal

DFDmod

DFD

Aerobiose

Dias post mortem

1 3 5 7 10 14

Co

r v

erm

elh

o-v

ivo

0

1

2

3

4

5

AM30/60

Dias post mortem

1 3 7 10 14 21 28

0

1

2

3

4

5AM50/40

Dias post mortem

1 3 7 10 14 21

0

1

2

3

4

5AM70/20

Dias post mortem

1 3 7 10 14 21

Co

r v

erm

elh

o-v

ivo

0

1

2

3

4

5

Ef. pHu t1* t3*** t10-t14** t21*** t35***

Ef. Pack t3** t7-t28***

pHu xPack t7-t28***

The colour bright-red followed a distribution similar to a* parameter

(r of 0,67, p<0,001)


Results

Sensory analysis

Air Vaccum

MAP70/20 MAP30/60MAP50/40

Bri

gh

t-re

d c

olo

ur

Bri

gh

t-re

d c

olo

ur



Presented a less intensity on this attribute.

In these samples,

the bright-red colour was replaced by brown colour.

Normal meat samples packed

aerobically and in MAP


Results

Sensory analysis

Bright-red Colour (1-5)


Results





other)


3. Sensory analysis

Brown colour (P) (1-5)

Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

0

1

2

3

4

5

Normal

DFDmod

DFD

Aerobiose

Dias post mortem

1 3 5 7 10 14

Co

r c

as

tan

ha

(E

)

0

1

2

3

4

5

AM30/60

Dias post mortem

1 3 7 10 14 21 28

0

1

2

3

4

5AM70/20

Dias post mortem

1 3 7 10 14 21

Co

r c

as

tan

ha

(E

)

0

1

2

3

4

5 AM50/40

Dias post mortem

1 3 7 10 14 21

0

2

4

Ef. pHu t5** t7-t21*** t28*

Ef. Pack t3* t7-t28***

pHu xPack t7-t21*** t28*


Results

Sensory analysis

Air Vaccum

MAP70/20 MAP30/60MAP50/40

Bro

wn

co

lou

r (P

)B

row

n c

olo

ur

(P)



Brown colour (1-5)

Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

0

1

2

3

4

5

Normal

DFDmod

DFD

Aerobiose

Dias post mortem

1 3 5 7 10 14

Co

r c

as

tan

ha

0

1

2

3

4

5

AM30/60

Dias post mortem

1 3 7 10 14 21 28

0

1

2

3

4

5AM70/20

Dias post mortem

1 3 7 10 14 21

Co

r c

as

tan

ha

0

1

2

3

4

5 AM50/40

Dias post mortem

1 3 7 10 14 21

0

1

2

3

4

5

Ef. pHu t5** t7-t21***

Ef. Pack t7-t28***

pHu xPack t7-t21***


Results

Sensory analysis

Air Vaccum

MAP70/20 MAP30/60MAP50/40

Bro

wn

co

lou

r B

row

n c

olo

ur




Results





other)


3. Sensory analysis

Intensity of Spoiled odour (1-7)

Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

1

2

3

4

5

6

7

Normal

DFDmod

DFD

Aerobiose

Dias post mortem

1 3 5 7 10 14

Ch

eir

o a

dete

rio

rad

o

1

2

3

4

5

6

7

AM30/60

Dias post mortem

1 3 7 10 14 21 28

1

2

3

4

5

6

7AM70/20

Dias post mortem

1 3 7 10 14 21

Ch

eir

o a

dete

rio

rad

o

1

2

3

4

5

6

7 AM50/40

Dias post mortem

1 3 7 10 14 21

1

2

3

4

5

6

7

Ef. pHu t10*** t14** t21***

Ef. Pack t7** t10-t28***

pHu xPack t21** t28*


Results

Sensory analysis

Air Vaccum

MAP70/20 MAP30/60MAP50/40

Inte

ns

ity o

f s

po

ile

d o

do

ur

Inte

ns

ity o

f s

po

ile

d o

do

ur




Results





other)


3. Sensory analysis

Time (days post mortem)

1 3 5 7 10 14 21 28 35

FREQUENCIES

Air

Normal 2,6 (38) 2,8 (36) 2,6 (39) 5,0 (40) 17,9 (39) 67,5 (40) - - -

DFDmod 0,0 (36) 2,4 (41) 5,6 (36) 14,0 (43) 22,5 (40) 65,9 (44) - - -

DFD 2,8 (36) 0,0 (44) 6,4 (47) 4,8 (42) 50,0 (44) 77,5 (40) - - -

Vaccum

Normal - 2,8 (36) - 0,0 (40) 0,0 (40) 2,6 (39) 0,0 (41) 2,4 (42) 0,0 (36)

DFDmod - 13,9 (36) - 2,2 (46) 0,0 (41) 2,3 (44) 2,4 (42) 19,0 (42) 61,1 (36)

DFD - 0,0 (44) - 0,0 (44) 0,0 (41) 0,0 (41) 4,7 (43) 30,6 (36) 55,6 (36)

MAP70/20

Normal - 2,8 (36) - 0,0 (38) 0,0 (41) 11,6 (43) 20,5 (39) - -

DFDmod - 2,9 (42) - 6,7 (45) 4,8 (42) 2,3 (44) 0,0 (42) - -

DFD - 0,0 (44) - 0,0 (43) 0,0 (41) 17,9 (39) 12,5 (40) - -

MAP50/40

Normal - 2,8 (36) - 0,0 (36) 0,0 (40) 7,3 (41) 12,2 (41) - -

DFDmod - 4,8 (42) - 4,4 (45) 0,0 (42) 2,3 (44) 2,3 (43) - -

DFD - 4,8 (42) - 0,0 (42) 0,0 (43) 2,6 (39) 17,4 (39) - -

MAP30/60

Normal - 0,0 (36) - 0,0 (39) 0,0 (42) 7,3 (41) 12, 8 (39) 12,2 (41) -

DFDmod - 2,3 (43) - 0,0 (46) 0,0 (42) 0,0 (44) 0,0 (41) 12,5 (40) -

DFD - 4,5 (44) - 2,3 (44) 0,0 (44) 2,5 (40) 0,0 (38) 13,9 (36) -

Type of odour detected

Putrid odour

Higher frequency of occurrence - samples with higher microbial counts were observed in last days

(air and vacuum in more advanced times), particularly in meat with higher pHu.


Results

Sensory analysis


Results





other)


3. Sensory analysis

time (days pm)

1 3 5 7 10 14 21 28 35

FREQUENCIES

Air

Normal 0,0 (38) 0,0 (36) 0,0 (39) 2,5 (40) 2,6 (39) 0,0 (40) - - -

DFDmod 0,0 (36) 0,0 (41) 0,0 (36) 0,0 (43) 0,0 (40) 0,0 (44) - - -

DFD 2,8 (36) 0,0 (44) 0,0 (47) 2,4 (42) 2,3 (44) 2,5 (40) - - -

Vaccum

Normal - 0,0 (36) - 0,0 (40) 0,0 (40) 0,0 (39) 0,0 (41) 0,0 (42) 0,0 (36)

DFDmod - 0,0 (36) - 0,0 (46) 0,0 (41) 2,3 (44) 0,0 (42) 2,4 (42) 0,0 (36)

DFD - 2,3 (44) - 0,0 (44) 0,0 (41) 0,0 (41) 0,0 (43) 2,8 (36) 0,0 (36)

MAP70/20

Normal - 0,0 (36) - 0,0 (38) 2,4 (41) 27,9 (43) 38,5 (39) - -

DFDmod - 2,4 (42) - 0,0 (45) 0,0 (42) 0,0 (44) 2,4 (42) - -

DFD - 2,3 (44) - 2,3 (43) 0,0 (41) 2,6 (39) 2,5 (40) - -

MAP50/40

Normal - 2,8 (36) - 0,0 (36) 0,0 (40) 7,3 (41) 12,2 (41) - -

DFDmod - 0,0 (42) - 0,0 (45) 0,0 (42) 2,3 (44) 2,3 (43) - -

DFD - 0,0 (42) - 2,4 (42) 0,0 (43) 2,6 (39) 17,4 (39) - -

MAP30/60

Normal - 0,0 (36) - 0,0 (39) 2,4 (42) 26,8 (41) 43,6 (39) 11,5 (41) -

DFDmod - 0,0 (43) - 2,2 (46) 2,4 (42) 4,5 (44) 7,3 (41) 20,0 (40) -

DFD - 0,0 (44) - 2,3 (44) 2,3 (44) 7,5 (40) 2,5 (38) 13,9 (36) -

Rancid odour

Higher frequency of occurrence in Normal meat

in MAP;

brown colour and rancid odour – common origin

(Independent of the microflora)


Results

Sensory analysis

Type of odour detected


Results





other)


3. Sensory analysis

Overall assessment of freshness (P)

Aerobiose

Dias post mortem

1 3 5 7 10 14

Ap

recia

çã

o g

lob

al (E

)

1

2

3

4

5

6

7 Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

1

2

3

4

5

6

7

Normal

DFDmod

DFD

AM30/60

Dias post mortem

1 3 7 10 14 21 28

1

2

3

4

5

6

7AM50/40

Dias post mortem

1 3 7 10 14 21

1

2

3

4

5

6

7AM70/20

Dias post mortem

1 3 7 10 14 21

Ap

recia

çã

o g

lob

al (E

)

1

2

3

4

5

6

7

Ef. pHu t7-t21***

Ef. Pack t3-t28***

pHu xPack t7-t21***


Results

Sensory analysis

Air Vaccum

MAP70/20 MAP30/60MAP50/40

Ove

rall

as

se

ss

me

nt

of

fres

hn

es

s (

P)

Ove

rall

as

se

ss

me

nt

of

fres

hn

es

s (

P)



Vácuo

Dias post mortem

1 3 7 10 14 21 28 35

1

2

3

4

5

6

7

Normal

DFDmod

DFD

Aerobiose

Dias post mortem

1 3 5 7 10 14

Ap

recia

çã

o g

lob

al

1

2

3

4

5

6

7

AM30/60

Dias post mortem

1 3 7 10 14 21 28

1

2

3

4

5

6

7AM50/40

Dias post mortem

1 3 7 10 14 21

1

2

3

4

5

6

7AM70/20

Dias post mortem

1 3 7 10 14 21

Ap

recia

çã

o g

lob

al

1

2

3

4

5

6

7

Ef. pHu t5** t7-t21*** t35*

Ef. Pack t7-t28***

pHu xPack t10* t14-t21*** t35*


Results

Sensory analysis

Air Vaccum

MAP70/20 MAP30/60MAP50/40

Overall assessment of freshness

Ove

rall

as

se

ss

me

nt

of

fres

hn

es

s

Ove

rall

as

se

ss

me

nt

of

fres

hn

es

s



Relationship between microbiological,

physicochemical and sensory variables


Results

L0*

a0*

b0*

L60*

a60*

b60*

SD(P)

AG(P)

SD

Off-od

AG

Brown(P)

Brown

Purple(P)

Purple

Dark-red

Bright-red(P)Bright-red

LABBT

Ent.

Mes. Pseud.

Psi.

Fung.TBV-N

-1

0

1

-1 0 1

PC1 (25 %)

PC

2 (

22 %

)


Results

Relationship between microbiological, physicochemical and sensory variables

L0*

a0*

b0*

L60*

a60*

b60*

SD(P)

AG(P)

SD

Off-od

AG

Brown(P)

Brown

Purple(P)

Purple

Dark-red

Bright-red(P)

Bright-red

LABBT

Ent.

Mes.

Pseud.

Psi.

Fung.

TBV-N

-1

0

1

-1 0 1

PC1 (25 %)

PC

3 (2

3 %

)


Results

Relationship between microbiological, physicochemical and sensory variables

CONCLUSIONS

The pHu group and the type of packaging

of breed Maronesa beef

influence on various parameters associated with

its freshness


The deterioration of the meat was marked by two types

of phenomena

microbiological aspects were in the origin of its

deterioration, particularly in high pHu meat

In meat packed aerobically and in vacuum


Conclusions

Instability of the red colour and lipid oxidation

In meat packed in MAP,

and particularly in meat with Normal pHu

Depreciation of its freshness


Conclusions

The deterioration of the meat was marked by two types

of phenomena

VacuumParticularly for Normal meat

MAP70/20 and MAP50/40for meat with high pHu

The most effective

packaging solutions


Conclusions

Thank you for

your attention

Acknowledgment

This work was financially supported by AGRO Program (8.1) from Portuguese Agriculture Ministry.

Cristina SaraivaUniversity of Trás-os-Montes and Alto Douro (UTAD), School of Agrary and Veterinary Sciences,

Veterinary Science Department, Veterinary and Animal Science Research Center,

apartado 1013, P2, 5000-801 Vila Real, Portugal.

e-mail: [email protected]

Phone: (00 351) 259 350510

Fax: (00 351) 259 350480

Acknowledgment

This work was financially supported by AGRO Program (8.1) from Portuguese Agriculture Ministry.

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