کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791288 | 1554094 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses
ترجمه فارسی عنوان
اثر بسته بندی فیلم پلی اتیلن بر روی کولر کوچک و وضعیت میکروبی لاشه گوشت گاو
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The present study evaluated the use of polyethylene film wrapping of beef half carcasses and its effects on cooler shrink, cooling characteristics and microbial status of the half carcasses. Film wrapping reduced cooler shrink by 55.2%, 43.1%, 36.0% and 30% after 24, 48, 72 and 96Â h of cooling, respectively, compared to the unwrapped half carcasses, whereas the surface water activity showed no significant differences among the time periods. The wrapped half carcasses had a lower cooling rate and higher surface and internal temperatures. The highest values of the aerobic mesophiles, Staphylococcus aureus and Enterobacteriaceae were found in the half carcasses wrapped in film. No significant differences were found in the values of Escherichia coli. The polyethylene film was effective in reducing cooler shrink; however, it caused a delay in cooling, thereby enabling greater microbial occurrences and counts and impairing the hygienic and sanitary conditions of the carcasses, which may be an impediment to the practical application of this technology.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 100, February 2015, Pages 164-170
Journal: Meat Science - Volume 100, February 2015, Pages 164-170
نویسندگان
Guilherme S.L. Sampaio, Sérgio B. Pflanzer-Júnior, Roberto de O. Roça, Leandro Casagrande, Elaine A. Bedeschi, Carlos R. Padovani, Giulianna Z. Miguel, Carolina T. Santos, Lucio V.C. Girão, Zander B. Miranda, Robson M. Franco,