Browsing by Subject "vacuum packaging"

Vacuum-packed frozen meat is popular for its longer shelf life and convenience. However, the quality and safety of these products can be compromised if the packaging material does not provide adequate protection from external factors such as oxygen, evaporation, and light. The objective of this thesis was to assess the feasibility of switching packaging materials for frozen vacuum-packed products at the case company to achieve complete recycling of packaging materials. Biochemical and sensory analysis was carried out on two different pork meats (minced shoulder and top side) packed in four commercially available packaging materials, two of which had an oxygen barrier and two had virtually no oxygen barrier. The top side samples were injected with salt and phosphate brine. All samples were stored in the freezer at -18°C for a storage period of 0-3 months. The analyses were carried out one day after both thawing and cold storage (+4°C). The top side had a storage period of two-weeks and minced meat one-week in the cold room after the thawing. Samples were analysed for TBARS, Thiols, colour, pH, and weight loss. The thiol and TBARS values, pH, a* values and weight loss were measured at different frozen storage times immediately after thawing, and after the cold storage. The results showed that frozen storage time resulted in a reduction in thiol concentrations and an increase in levels in all samples. The cold storage of samples at zero month did not influence thiol concentration, but after frozen storage samples showed a decrease in thiol concentrations. Samples packed in M1 and M2 packaging materials had less thiol content and less TBARS (P < 0.05). There were no differences in the pH of the samples packed in different packaging materials (P > 0.05). The red colour in samples packed in M1 and M2 materials were higher than in samples packed in M3 and M4 materials, but this was only in the case with minced shoulder samples and not with the top side samples. In samples packed in M1 and M3 samples the weight decreased considerably more than in samples packed in M2 and M4 samples (P < 0.05). Change in packaging material for frozen vacuum-packed frozen meat products is not advised to M3 and M4 materials. Forth considering is the choice between M1 and M2, where differed in weight loss during the frozen storage in favour of M2.