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Development of oxygen scavenging system for extension of shelf-lfie of raw packaged meat

Malhotra, P. (2005) Development of oxygen scavenging system for extension of shelf-lfie of raw packaged meat. Masters thesis, University of Mysore.

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: <p align="justify">The oxygen scavengers showed to increase the shelf life of the fresh meat. The control samples were spoiled in 10-11 days and gave high putritive smell and were completely unacceptable. Scavenger based on ascorbic acid + sodium hydroxide showed better rate of oxygen absorption and better results for all quality parameters. The colour of meat sample stored along with scavengers was much better than the control samples. The appearance (visual colour) was better in case of meat packed with scavengers as soon as the packets were opened. The microbiological quality and rancidity (TBA value) of meat samples stored with scavengers was also better as compared to control. Thus giving a better shelf life to the samples stored with oxygen scavengers. The threat from anaerobic bacteria cannot be neglected, so packaging has to be under strict hygienic conditions. The meat was fresh like in appearance (moisture, colour, odour etc) during storage with scavengers. Such oxygen scavenging systems can be used for retails selling of meat, which would look better in appearance when stored in refrigeration conditions. It can be used in bulk packaging used for export as the shelf life increases. So the meat can be packed with oxygen scavengers and then transported to different places within 10-12 days to get good quality product on delivery. Active packaging is already a hot cake in European countries therefore it is high time, it became ACTIVE in India to avoid huge losses due to short shelf life.</p>
Uncontrolled Keywords: Meat shelf life packaging meat oxygen scavenging
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/390

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