Antibacterial Effect of an Active Absorbent Pad on Fresh Beef Meat during the Shelf-Life: Preliminary Results
Source abstract
Abstract
Nowadays, active packaging plays a key role in the food sector, improving the safety and quality of food and, at the same time, extending its shelf life. The aim of the study was to evaluate the efficacy that an active absorbent pad has in limiting microbial growth during the shelf-life of fresh bovine meat. The experiment was carried out on 50 slices of eye of round (semitendinosus muscle) of an adult bovine, packaged in two different packs, one containing the conventional pad (C: Control group) and the other containing the active pad (PAD group). The analyses, performed at 0, 3 and 6 days of refrigeration storage (4 °C), concerned the pH, color, total volatile basic nitrogen (TVBN) and microbiological parameters. The packaging with the active pad had no noticeable effect on the pH, but with regard to the color coordinates, the meat at day 6 was lighter than the control group (p < 0.01). The innovative pad was able to delay the growth of all the microorganisms investigated, but only at day 3 (p < 0.05 to p < 0.001) compared to the control group. Furthermore, the TVBN values were lower than the control ones at both the third (p = 0.036) and sixth (p < 0.01) day of analysis. All samples were negative for coagulase positive staphylococci, L. monocytogenes, and Salmonella spp. In conclusion, following a preliminary examination, the packaging with the active pad was potentially effective in delaying microbial growth and it positively affected the color and TVBN of beef meat.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Nanocomposite Films for Food Packaging · Animal Nutrition and Physiology
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy
Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
Department of Agricultural and Agri-food Sciences and Technologies, University of Bologna, Viale Fanin 46, 40138 Bologna, Italy
References (45)
Show source-provided references
1. Sources of Contamination During Slaughter10.1111/j.1745-4565.1998.tb00223.x ↗
2. Bacterial populations associated with meat from the deboning room of a high throughput red meat abattoir10.1016/S0309-1740(03)00187-6 ↗
3. Gaikwad, K.K., Singh, S., and Lee, Y.S. (2017). A pyrogallol-coated modified LDPE film as an oxygen scavenging film for active packaging materials. Prog. Org. Coat.10.1016/j.porgcoat.2017.05.016 ↗
4. Phase change materials for advanced cooling packaging10.1007/s10311-018-0726-7 ↗
5. Choi, H.Y., and Lee, Y.S. (2013). Characteristics of moisture-absorbing film impregnated with synthesized attapulgite with acrylamide and its effect on the quality of seasoned laver during storage. J. Food Eng.10.1016/j.jfoodeng.2013.01.023 ↗
6. Gaikwad, K.K., Singh, S., and Lee, Y.S. (2019). Antimicrobial and improved barrier properties of natural phenolic compound-coated polymeric films for active packaging applications. J. Coat. Technol. Res.10.1007/s11998-018-0109-9 ↗
7. Singh, S., Gaikwad, K.K., Lee, M., and Lee, Y.S. (2018). Temperature sensitive smart packaging for monitoring the shelf life of fresh beef. J. Food Eng.10.1016/j.jfoodeng.2018.04.014 ↗
8. Meat packaging solutions to current industry challenges: A review10.1016/j.meatsci.2018.04.026 ↗
9. Panseri, S., Martino, P.A., Cagnardi, P., Celano, G., Tedesco, D., Castrica, M., Balzaretti, C., and Chiesa, L.M. (2018). Feasibility of biodegradable based packaging used for red meat storage during shelf-life: A pilot study. Food Chem.10.1016/j.foodchem.2017.12.067 ↗
10. Łopacka, J., Półtorak, A., and Wierzbicka, A. (2016). Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12 days. Meat Sci.10.1016/j.meatsci.2016.04.034 ↗
11. Where is MAP Going? A review and future potential of modified atmosphere packaging for meat10.1016/j.meatsci.2008.05.028 ↗
12. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads10.1016/j.foodres.2016.02.018 ↗
13. Ahvenainen, R. (2003). Novel Food Packaging Techniques, Elsevier.10.1533/9781855737020 ↗
14. Appendini, P., and Hotchkiss, J.H. (2002). Review of antimicrobial food packaging. Innov. Food Sci. Emerg. Technol.10.1016/S1466-8564(02)00012-7 ↗
15. Goldberg, S., Doyle, R.J., and Rosenberg, M. (1990). Mechanism of enhancement of microbial cell hydrophobicity by cationic polymers. J. Bacteriol.10.1128/jb.172.10.5650-5654.1990 ↗
16. Daifas, D.P., Smith, J.P., Tarte, I., Blanchfield, B., and Austin, J.W. (2000). Effect of ethanol vapor on growth and toxin production by Clostridium botulinum in a high moisture bakery product. J. Food Saf.10.1111/j.1745-4565.2000.tb00292.x ↗
17. Pereira, A.P., Ferreira, I.C.F.R., Marcelino, F., Valentão, P., Andrade, P.B., Seabra, R., Estevinho, L., Bento, A., and Pereira, J.A. (2007). Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules, 12.10.3390/12051153 ↗
18. Reduction of the spoilage-related microflora in absorbent pads by silver nanotechnology during modified atmosphere packaging of beef meat10.4315/0362-028X-73.12.2263 ↗
19. Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: A review10.1007/s11947-012-0803-z ↗
20. Han, J.H., Patel, D., Kim, J.E., and Min, S.C. (2014). Retardation of Listeria monocytogenes growth in mozzarella cheese using antimicrobial sachets containing rosemary oil and thyme oil. J. Food Sci.10.1111/1750-3841.12659 ↗
21. Ayala-Zavala, J.F., and González-Aguilar, G.A. (2010). Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release system. J. Food Sci.10.1111/j.1750-3841.2010.01723.x ↗
22. Medeiros, E.A.A., Soares, N.D.F.F., Polito, T.D.O.S., Sousa, M.M.D., and Silva, D.F.P. (2011). Sachês antimicrobianos em pós-colheita de manga. Rev. Bras. Frutic.10.1590/S0100-29452011000500046 ↗
23. Sharma, G. (2017). Digital Color Imaging Handbook, CRC Press.
24. Castrica, M., Menchetti, L., Balzaretti, C.M., Branciari, R., Ranucci, D., Cotozzolo, E., Vigo, D., Curone, G., Brecchia, G., and Miraglia, D. (2020). Impact of dietary supplementation with goji berries (lycium barbarum) on microbiological quality, physico-chemical, and sensory characteristics of rabbit meat. Foods, 9.10.3390/foods9101480 ↗
25. Rodríguez-Calleja, J.M., García-López, M.L., Santos, J.A., and Otero, A. (2005). Development of the aerobic spoilage flora of chilled rabbit meat. Meat Sci.10.1016/j.meatsci.2005.01.009 ↗
26. Dave, D., and Ghaly, A.E. (2011). Meat spoilage mechanisms and preservation techniques: A critical review. Am. J. Agric. Biol. Sci.
27. Faustman, C., and Cassens, R.G. (1990). The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods.10.1111/j.1745-4573.1990.tb00366.x ↗
28. Review of centralized packaging systems for distribution of retail-ready meet10.4315/0362-028X-63.6.796 ↗
29. Renerre, M. (2000). Oxidative processes and myoglobin. Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, John Wiley & Sons.
30. Implementation of quality control methods (physicochemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity10.1111/j.1365-2621.2004.00917.x ↗
31. Sun, X.D., and Holley, R.A. (2012). Antimicrobial and antioxidative strategies to reduce pathogens and extend the shelf life of fresh red meats. Compr. Rev. Food Sci. Food Saf.10.1111/j.1541-4337.2012.00188.x ↗
32. O’Sullivan, M.G., and Kerry, J.P. (2013). Instrumental assessment of the sensory quality of meat, poultry and fish. Instrum. Assess. Food Sens. Qual.10.1533/9780857098856.3.355 ↗
33. Spoilage microbiota associated to the storage of raw meat in different conditions10.1016/j.ijfoodmicro.2012.05.020 ↗
34. Koutsoumanis, K., Stamatiou, A., Skandamis, P., and Nychas, G.J.E. (2006). Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions. Appl. Environ. Microbiol.10.1128/AEM.72.1.124-134.2006 ↗
35. Nychas, G.J.E., Skandamis, P.N., Tassou, C.C., and Koutsoumanis, K.P. (2008). Meat spoilage during distribution. Meat Sci.10.1016/j.meatsci.2007.06.020 ↗
36. Corry, J.E.L. (2006). Spoilage organisms of red meat and poultry. Microbiological Analysis of Red Meat, Poultry and Eggs: A Volume in Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing.10.1201/9781439823880.ch5 ↗
37. Nychas, G.J.E., and Skandamis, P.N. (2005). Fresh meat spoilage and modified atmosphere packaging (MAP). Improving the Safety of Fresh Meat, Elsevier.10.1201/9781439823521.ch22 ↗
38. Ercolini, D., Casaburi, A., Nasi, A., Ferrocino, I., Di Monaco, R., Ferranti, P., Mauriello, G., and Villani, F. (2010). Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers. Int. J. Food Microbiol.10.1016/j.ijfoodmicro.2010.06.012 ↗
39. Control microbial growth on fresh chicken meat using pinosylvin inclusion complexes based packaging absorbent pads10.1016/j.lwt.2017.10.043 ↗
40. Efficacy of N-halamine compound on reduction of microorganisms in absorbent food pads of raw beef10.1016/j.foodcont.2017.08.006 ↗
41. Active and intelligent packaging in meat industry10.1016/j.tifs.2017.01.002 ↗
42. Bioactive packaging technologies for extended shelf life of meat-based products10.1016/j.meatsci.2007.07.035 ↗
43. Kerry, J.P., O’Grady, M.N., and Hogan, S.A. (2006). Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Sci.10.1016/j.meatsci.2006.04.024 ↗
44. Quintavalla, S., and Vicini, L. (2002). Antimicrobial food packaging in meat industry. Meat Sci.10.1016/S0309-1740(02)00121-3 ↗
45. Realini, C.E., and Marcos, B. (2014). Active and intelligent packaging systems for a modern society. Meat Sci.10.1016/j.meatsci.2014.06.031 ↗