A predictive model of shelf life enhancement for meat packed under modified atmospheres

Persistent Link:
http://hdl.handle.net/10150/277920
Title:
A predictive model of shelf life enhancement for meat packed under modified atmospheres
Author:
Lamine, Slim, 1965-
Issue Date:
1991
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Abstract:
A dynamic model of fresh beef packaged under modified atmospheres has been developed. This model links the change in meat color with the permeation of gases (O₂, CO₂, N₂) through the packaging film. Its viability is demonstrated with experimental data using muscle semimembranosus with which it was shown that color change of the meat surface and the change of headspace gas concentration were well described by the model. Moreover, the model parameters were obtained independently of the model itself through the literature. A major result of the model showed that surface color is independent of oxygen concentration above 5%. Moreover, under aseptic conditions and ambient atmosphere concentrations, shelf-life of muscle semimembranosus was shown to be 11 days with this value possibly being a minimum.
Type:
text; Thesis-Reproduction (electronic)
Keywords:
Agriculture, Food Science and Technology.
Degree Name:
M.S.
Degree Level:
masters
Degree Program:
Graduate College
Degree Grantor:
University of Arizona
Advisor:
Fleischman, Gregory J.

Full metadata record

DC FieldValue Language
dc.language.isoen_USen_US
dc.titleA predictive model of shelf life enhancement for meat packed under modified atmospheresen_US
dc.creatorLamine, Slim, 1965-en_US
dc.contributor.authorLamine, Slim, 1965-en_US
dc.date.issued1991en_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.description.abstractA dynamic model of fresh beef packaged under modified atmospheres has been developed. This model links the change in meat color with the permeation of gases (O₂, CO₂, N₂) through the packaging film. Its viability is demonstrated with experimental data using muscle semimembranosus with which it was shown that color change of the meat surface and the change of headspace gas concentration were well described by the model. Moreover, the model parameters were obtained independently of the model itself through the literature. A major result of the model showed that surface color is independent of oxygen concentration above 5%. Moreover, under aseptic conditions and ambient atmosphere concentrations, shelf-life of muscle semimembranosus was shown to be 11 days with this value possibly being a minimum.en_US
dc.typetexten_US
dc.typeThesis-Reproduction (electronic)en_US
dc.subjectAgriculture, Food Science and Technology.en_US
thesis.degree.nameM.S.en_US
thesis.degree.levelmastersen_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.grantorUniversity of Arizonaen_US
dc.contributor.advisorFleischman, Gregory J.en_US
dc.identifier.proquest1345374en_US
dc.identifier.bibrecord.b2700322xen_US
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