This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of 1++ grade Hanwoo steers. The distribution conditions were 0, 7, or...

Many factors influence the shelf-life, color, and sensory attributes of beef. Packaging is one of those factors. There are several different types of packaging used in the meat industry, including vacuum packaging, overwrap, and modified atmosphere packaging (MAP). Traditionally wholesale cuts are vacuum packaged, boxed, and sent to retailers where they cut the meat, place it on a styrofoam tra...

dehydration, as one of the practical ways to increase the shelf-life and applicability of yoghurt in various foodstuffs, is normally done by freeze drier (fd) which is an expensive and time-consuming process. for these reasons, in the present study the capability of microwave–vacuum drier (mvd), as an alternative process, was investigated. for doing so, the fat free yoghurt samples of 2.2, 4.2 ...

grape is used in large amounts and different types (fresh, raisin, vinegar, molasses, juice, unriped grape and etc). remarkable amount also are preserved in stores and cold-rooms to be supplied out of season, that causes  quality and weight decrease. this research was conducted to study different factors which affect the grape shelf-life. obtaining more information about optimum conditions and ...

improving food quality is one the major issues for the food processing industry. since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. the aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from capoeta umbla and stored at 4±1°c. therefore, we designed four groups...

In the present study, the effect of different concentrations of cell-free supernatant (CFS; 10.00 and 35.00 mg g-1) of Lactobacillus salivarius (Ls-BU2) on chemical, microbial and sensorial specifications of ground beef stored under the refrigerated condition was investigated. The antibacterial activity of CFS on Escherichia coli was also assessed. According to agar...