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Development of a freshness indicator for monitoring the quality of beef during storage
- Source :
- Food Sci Biotechnol
- Publication Year :
- 2019
- Publisher :
- Springer Singapore, 2019.
-
Abstract
- Quality of beef and detect changes in freshness during storage was evaluated using freshness indicator. The freshness indicator can indicate spoilage or freshness of the packaged product through color changes directly detected by the naked eye. We also monitored changes in pH, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and total bacterial count. A change in the color of the indicator reflects the pH of the headspace of the beef packaging. Beef was stored at 20 °C for 24 h, after which the color of the freshness indicator changed. Results of color change from freshness indicator are similar to quality parameters including chemical, microbiological, and sensory evaluation that are commonly used to characterize the freshness of beef. The results show that this freshness indicator is useful for determining the shelf life of beef products by monitoring physicochemical changes and microbial safety.
- Subjects :
- 0106 biological sciences
Microbial safety
media_common.quotation_subject
Food spoilage
food and beverages
04 agricultural and veterinary sciences
Shelf life
040401 food science
01 natural sciences
Applied Microbiology and Biotechnology
Article
0404 agricultural biotechnology
Color changes
010608 biotechnology
Environmental science
Quality (business)
Food science
sense organs
Food quality
Total bacterial count
skin and connective tissue diseases
Food Science
Biotechnology
media_common
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Food Sci Biotechnol
- Accession number :
- edsair.doi.dedup.....f98cfdc999c05ed8866035c2cae882db