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| 2. |  | FAROPPA, S.; ZOPPOLO, R.; GARCÍA, M.; BELLENDA, B.; DELGADO, M.; CASTRO, S.; BATYI, D. Cómo producimos alimentos en la huerta? In: ZOPPOLO, R.; FAROPPA, S.; BELLENDA, B.; GARCÍA, M. (Ed.). Alimentos en la huerta: guía para la producción y consumo saludable. Montevideo (UY): INIA-OPS-UDELAR, 2008 p. 17-154| Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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| Registros recuperados : 3 | |
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 | Acceso al texto completo restringido a Biblioteca INIA Tacuarembó. Por información adicional contacte bibliotb@tb.inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha actual : |
14/06/2016 |
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Actualizado : |
11/03/2021 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
LUZARDO, S.; WOERNER, D.R.; GEORNARAS, I.; ENGLE, T.E.; DELMORE, R.J.; HESS, A.M.; BELK, K.E. |
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Afiliación : |
SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; D. R. WOERNER, Center for Meat Safety and Quality, Colorado State University.; I. GEORNARAS, Center for Meat Safety and Quality, Colorado State University.; T. E. ENGLE, Department of Animal Sciences, Colorado State University.; R. J. DELMORE, Center for Meat Safety and Quality, Colorado State University.; A. M. HESS, Department of Statistics, Colorado State University.; K. E. BELK, Center for Meat Safety and Quality, Colorado State University. |
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Título : |
Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems. |
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Fecha de publicación : |
2016 |
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Fuente / Imprenta : |
Journal of Animal Science, 2016, v. 94, p. 2614-2623. Doi: https://doi.org/10.2527/jas.2016-0305 |
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DOI : |
10.2527/jas2016-0305 |
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Idioma : |
Inglés |
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Notas : |
Article history:Received January 14, 2016; Accepted March 25, 2016. |
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Contenido : |
Two studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color (P < 0.05) compared with the other 3 packaging treatments on d 6 of display in Exp. 1. Packaging × PS × time interaction was significant (P < 0.05) in Exp. 1. In Exp. 2, MAP/CO in Uruguayan steaks also had the greatest a* values on d 6 of display, but no differences (P > 0.05) were detected among both VP and MAP/CO in U.S. steaks at this time. No significant (P > 0.05) packaging × PS × time interaction was observed in Exp. 2. Only PS (both xperiments) and time (Exp. 1) affected (P < 0.05) L* values. In both experiments, U.S. steaks had greater (P < 0.05) L* values than Uruguayan steaks. Vitamin E content in Uruguayan steaks was greater (P < 0.05) than in U.S. steaks. Packaging × PS, PS × time, and packaging × PS × time interactions were not significant (P > 0.05) for any of the fatty acids. Beef from Uruguayan had lower (P < 0.05) SFA and MUFA and greater (P < 0.05) PUFA and n-6 and n-3 fatty acid percentages than U.S. beef. Complexity of fresh meat postmortem chemistry warrants a more comprehensive approach to maximize shelf life. MenosTwo studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color ... Presentar Todo |
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Palabras claves : |
BEEF LONGISSIMUS MUSCLE; BEEF PRODUCTION; CHEMICAL ANALYSES; COLOR; MEAT; PACKAGING; PRODUCTION SYSTEM. |
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Thesagro : |
ACIDOS GRASOS; ANALISIS; CARNE; COLOR; ENVASADO. |
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Asunto categoría : |
Q01 Ciencia y tecnología de los alimentos |
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Marc : |
LEADER 03660naa a2200361 a 4500
001 1054904
005 2021-03-11
008 2016 bl uuuu u00u1 u #d
024 7 $a10.2527/jas2016-0305$2DOI
100 1 $aLUZARDO, S.
245 $aEffect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.$h[electronic resource]
260 $c2016
500 $aArticle history:Received January 14, 2016; Accepted March 25, 2016.
520 $aTwo studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color (P < 0.05) compared with the other 3 packaging treatments on d 6 of display in Exp. 1. Packaging × PS × time interaction was significant (P < 0.05) in Exp. 1. In Exp. 2, MAP/CO in Uruguayan steaks also had the greatest a* values on d 6 of display, but no differences (P > 0.05) were detected among both VP and MAP/CO in U.S. steaks at this time. No significant (P > 0.05) packaging × PS × time interaction was observed in Exp. 2. Only PS (both xperiments) and time (Exp. 1) affected (P < 0.05) L* values. In both experiments, U.S. steaks had greater (P < 0.05) L* values than Uruguayan steaks. Vitamin E content in Uruguayan steaks was greater (P < 0.05) than in U.S. steaks. Packaging × PS, PS × time, and packaging × PS × time interactions were not significant (P > 0.05) for any of the fatty acids. Beef from Uruguayan had lower (P < 0.05) SFA and MUFA and greater (P < 0.05) PUFA and n-6 and n-3 fatty acid percentages than U.S. beef. Complexity of fresh meat postmortem chemistry warrants a more comprehensive approach to maximize shelf life.
650 $aACIDOS GRASOS
650 $aANALISIS
650 $aCARNE
650 $aCOLOR
650 $aENVASADO
653 $aBEEF LONGISSIMUS MUSCLE
653 $aBEEF PRODUCTION
653 $aCHEMICAL ANALYSES
653 $aCOLOR
653 $aMEAT
653 $aPACKAGING
653 $aPRODUCTION SYSTEM
700 1 $aWOERNER, D.R.
700 1 $aGEORNARAS, I.
700 1 $aENGLE, T.E.
700 1 $aDELMORE, R.J.
700 1 $aHESS, A.M.
700 1 $aBELK, K.E.
773 $tJournal of Animal Science, 2016$gv. 94, p. 2614-2623. Doi: https://doi.org/10.2527/jas.2016-0305
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