The aim of the work was to evaluate the effect of two different packaging materials on some oxidative and rehological parameters. For the trial were used 8 Fresian veal calves. Sixteen samples of Longissimus dorsi were taken from the right half of each veal calf, packed with two commercial films with different chemical and physical properties. Eight samples were packed with Cryovac® film (25 μm thick) and eight were packed with Weegal® film (45 μm thick). In both the packagings was used the same gas mixture (O2 46%, CO2 23%, N2 31%) and stored at 4±0.5°C until the analysis that were performed at the following post-packaging times: 0, 2, 4, 6, 8, 10, 12 and 14 days post-packaging. Chromatic parameters, drip loss, cooking loss, water holding capacity, protein oxidation, Tbars and hydroperoxides production were measured at each time and in both the packaging thesis. Data were submitted to two-way ANOVA for repeated measures and to Tukey test, considering as independent variables the packaging material, the postpackaging time and their binary interaction. All the investigated parameters showed to be highly influenced by the packaging material and time (P<0.001). Veal calf meat packed with lower gas permeability film (Weegal®) showed lower oxidation of fat and proteins (P<0.001), lower chromatic indexes (P<0.001) and an higher water holding capacity (P<0.001). Moreover, oxidative parameters increased during storage (P<0.001), instead water holding capacity decreased (P<0.001). Meat oxidation influenced chromatic parameters. In fact, b* values increased during storage time (P<0.001) and a* values increased until 4th day, due to myoglobin oxygenation, and decreased for its oxidation (P<0.01). The material characterized by higher thickness, and by lower O2 and CO2 permeability, revealed to be the better film in veal calves fresh meat packaging because of its effect in reducing chromatic, chemical and physical degradation processes.
Effect of two different packaging materials on physical and oxidative properties in veal calf fresh meat
DE PALO, Pasquale;BOCCACCIO, MARIANNA;MAGGIOLINO, ARISTIDE;CENTODUCATI, Pasquale
2011-01-01
Abstract
The aim of the work was to evaluate the effect of two different packaging materials on some oxidative and rehological parameters. For the trial were used 8 Fresian veal calves. Sixteen samples of Longissimus dorsi were taken from the right half of each veal calf, packed with two commercial films with different chemical and physical properties. Eight samples were packed with Cryovac® film (25 μm thick) and eight were packed with Weegal® film (45 μm thick). In both the packagings was used the same gas mixture (O2 46%, CO2 23%, N2 31%) and stored at 4±0.5°C until the analysis that were performed at the following post-packaging times: 0, 2, 4, 6, 8, 10, 12 and 14 days post-packaging. Chromatic parameters, drip loss, cooking loss, water holding capacity, protein oxidation, Tbars and hydroperoxides production were measured at each time and in both the packaging thesis. Data were submitted to two-way ANOVA for repeated measures and to Tukey test, considering as independent variables the packaging material, the postpackaging time and their binary interaction. All the investigated parameters showed to be highly influenced by the packaging material and time (P<0.001). Veal calf meat packed with lower gas permeability film (Weegal®) showed lower oxidation of fat and proteins (P<0.001), lower chromatic indexes (P<0.001) and an higher water holding capacity (P<0.001). Moreover, oxidative parameters increased during storage (P<0.001), instead water holding capacity decreased (P<0.001). Meat oxidation influenced chromatic parameters. In fact, b* values increased during storage time (P<0.001) and a* values increased until 4th day, due to myoglobin oxygenation, and decreased for its oxidation (P<0.01). The material characterized by higher thickness, and by lower O2 and CO2 permeability, revealed to be the better film in veal calves fresh meat packaging because of its effect in reducing chromatic, chemical and physical degradation processes.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
