Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 2
Written by Elisabeta Elena POPA, Mihaela GEICU-CRISTEA, Roxana Elena ALECU, Amalia Carmen MITELUŢ, Maria RAPA, Camelia DIGUŢĂ, Paul Alexandru POPESCU, Mihaela Cristina DRĂGHICI, Mona Elena POPA
Meat quality and safety is of great importance, and it frequently depends on the packaging technology. Recently, active packaging gained more and more attention in food industry, due to its ability to carry antimicrobial and antioxidant ingredients, which could lead to enhanced properties of the packed food. The aim of this study was to determine the quality parameters of fresh minced beef during storage in the presence of an active packaging material based on PLA, PHBV and nano emulsion of nisin and dill essential oil. Physical-chemical and microbiological analysis were performed for fresh minced beef quality determination. Furthermore, a challenge test was performed using Escherichia coli ATCC 8739 as test microorganism to determine the developed materials antimicrobial efficacy. The results showed that the application of active packaging decreased the microbial load during storage at 4ᵒC.
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