Abstract
The commercially-available optical oxygen-sensing system Optech-O2 Platinum was applied to nondestructively assess the in situ performance of bulk, vacuum-packaged raw beef in three ~300 kg containers. Twenty sensors were attached to the inner surface of the standard bin-contained laminate bag (10 on the front and back sides), such that after filling with meat and sealing under vacuum, the sensors were accessible for optical interrogation with the external reader device. After filling and sealing each bag, the sensors were measured repetitively and nondestructively over a 15-day storage period at 1 °C, thus tracking residual oxygen distribution in the bag and changes during storage. The sensors revealed a number of unidentified meat quality and processing issues, and helped to improve the packaging process by pouring flakes of dry ice into the bag. Sensor utility in mapping the distribution of residual O2 in sealed bulk containers and optimising and improving the packaging process, including handling and storage of bulk vacuum-packaged meat bins, was evident.
Highlights
Fresh raw meat represents a large and important segment of fast-moving packaged food products produced commercially on a large scale, for many different types of meats, portion sizes, and formats.To ensure the delivery of high quality and safe products to market, prevent meat deterioration, and extend product shelf life, the employment of modified atmosphere packaging, including vacuum packaging, is undertaken
For large packages, such as bulk vacuum-packaged systems, one can anticipate significant heterogeneity in residual O2 levels throughout the package. This can arise from the slow filling of the container with the product, trapping air and creating air pockets between individual products and product layers, difficulties with efficient flushing of the large product-filled container with inert gas, and its subsequent sealing under vacuum. All of these issues apply to the bulk vacuum packaging of primal meat cuts destined for subsequent processing
We introduced an array of individual O2 self-adhesive-based sensors in the large, laminate plastic-based pouches employed for bulk vacuum packaging of fresh meat, as described previously, to assess the efficiency of the packaging procedure, optimise it, and ensure that residual O2 content, quality, and safety of the packaged meat were all within acceptable limits
Summary
To ensure the delivery of high quality and safe products to market, prevent meat deterioration, and extend product shelf life, the employment of modified atmosphere packaging, including vacuum packaging, is undertaken. By tailoring gas composition within the package, packaging materials used, and processes employed, microbial growth and other degradative processes can be inhibited and/or product appearance improved [1,2]. Some red meats such as steaks require medium to high levels of O2 to allow oxygenation of the endogenous myoglobin which maintains the aesthetically pleasing red colour. O2 levels to prevent a decline in product quality. Residual O2 is a useful indicator of package integrity, packaging material defects, or signs of physical abuse of packaged goods during processing, storage, and transportation
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