Perspective - Journal of Food Technology and Preservation (2022) Volume 6, Issue 10
Impact of post-packaging pasteurization and argon altered climate bundling on the tangible quality and development of endogenous microflora of a cut cooked meat item.
Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, USA
- *Corresponding Author:
- Heping Zhang
Department of Food Science
745 Agriculture Mall Drive Purdue University
West Lafayette, USA
Received: 29-Sep-2022, Manuscript No. AAFTP-22-79408; Editor assigned: 01-Oct-2022, PreQC No. AAFTP-22-79408 (PQ); Reviewed: 15-Oct-2022, QC No. AAFTP-22-79408; Revised: 20-Oct-2022, Manuscript No. AAFTP-22-79408 (R); Published: 27-Oct-2022, DOI:10.35841/2591-796X-6.10.149
Citation: Zhang H. Impact of post-packaging pasteurization and argon altered climate bundling on the tangible quality and development of endogenous microflora of a cut cooked meat item. J Food Technol Pres. 2022;6(10):149
Cooked ready-to-eat meat products are subjected to contamination of spoilage microorganisms such as lactic acid bacteria and pathogens such as Listeria monocytogenes. These microorganisms contaminate cooked RTE meat products after the cooking step and may further grow during shelf-life potentially leading to spoilage or foodborne diseases, respectively. In the current context of salt, fat and chemical preservatives reduction in meat products formulations, a combined strategy that considers the development of more robust formulations, active packaging and the use of non-thermal post-packaging decontamination strategies seems required to ensure shelf-stable and safe RTE cooked food products.
Shelf-life, Lactic acid bacteria, Pathogens, Post-packaging decontamination
The most objective of this audit was to examine the angles related to reformulation, dynamic bundling and the application of non-thermal disinfecting innovations at the post-packaging step of cooked RTE meat items, their preferences, restrictions and primary challenges for their usage .
The surfaces of normally inferred meats, angle, natural product, vegetables, etc. (and ineffectively created fabricated nourishments) can be sullied to a shifting degree by both pathogenic and deterioration microscopic organisms. There's no terminal step (such as cooking) to dispense with pathogenic living beings from numerous crude items, such as meats, until they reach the consumer, and within the case of numerous natural products and vegetables no terminal step at all sometime recently ingestion. The presentation of effective surface sanitization measures to diminish such defilement would diminish any potential or extra nourishment security hazard for human wellbeing. To be fruitful such measures must essentially diminish microbial levels without changing the nature of the nourishment, i.e., ‘fresh’, ‘raw’ nourishment must stay as such.
This chapter examines to begin with the principles of warm surface purification medications and after that the subtle elements of how such medications can and have been connected for treating a assortment of nourishments [2,3].
Bundling companies must carefully screen retail and buyer patterns to best utilize, coordinate, or prioritize their inquire about dollars in creating bundling and bundling frameworks to meet these requests. This paper audits bundling improvements that are coming about from various patterns taking put within the meat industry and within the retail sector.
Current case prepared bundling arrangements that meet wants of retailers to decrease labor within the back of the retail stores, and the shopper needs for a new item with amazing quality and palatability are too examined. It'll moreover survey the current packaging options that are being created to assist buyers fight their “time crunch” with prepared dinner arrangements. At long last, the need to extend nourishment security or dispense with pathogens whereas creating a tall quality item proceeds to drive bundling advancement. Current frameworks and bundling accessible for post bundling pasteurization will be examined [4,5].
In general, post-packaging decontamination technologies aim to reduce or inactivate pathogens and spoilage microorganisms present on the surface of ready-to-eat meat products. Lowtemperature plasma, high-pressure processing (HPP), pulsed electric fields, pulsed ultraviolet light and ultrasound are promising alternatives in this segment. However, the choice of the most appropriate approach for post-packaging decontamination of cooked ready-to-eat meat products depends on the type of product and the technological objectives. Meat products formulation and packaging material properties should be considered while defining a post-packaging decontamination approach. Although they are advantageous, non-thermal technologies may present certain limitations such as the increase of oxidative reactions over the shelf-life.
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