Search published articles
Showing 2 results for pajohi alamoti
Volume 20, Issue 137 (July 2023)
Abstract
Shelf life increasing of red meat has the great importance due to its perishable properties and consumers' demand to use food free synthetic preservatives. This study was aimed to investigate the antimicrobial and antioxidant effects of poly lactic acid film (PLA) containing different concentrations of ethanolic sumac extract (SE 1 and 3%) and copper oxide nanoparticles (CuO1 and 2%) on shelf life enhancement of the minced beef during cold storage. The samples were stored at 4 ± 1 °C for 12 days and analyzed at 0, 1, 3, 6, 9 and 12 days of the storage period. All of the treatments significantly (P≤0.05) decreased total viable count, psychrotrophic bacteria and Enterobacteriaceae spp. population as compared control group during the storage period. Total volatile basic nitrogen (TVB-N) and pH values of the non-packed samples (control) were significantly (P≤0.05) higher than the packed ones during the storage time. The combined treatments containing SE and CuO-NPs showed the highest efficiency in shelf life increasing of the cold stored minced beef in dose dependent manner. Based on the results, it can be concluded that the usage of biodegradable poly lactic acid film containing a complex of SE and CuO-NPs is effective packaging in the shelf life improvement of minced beef during 12 days of the refrigerated storage period.
Volume 21, Issue 157 (March 2025)
Abstract
In recent years, there has been a growing interest in methods for assessing the percentage of meat (skeletal muscle) in meat products. Given the high margin of error in methods such as chemical analysis, the most reliable and accurate approach for assessing the percentage of skeletal muscle in meat products is histology and subsequent use of image analysis. Due to limited research in this field and the not-so-easy access to some image analysis software, the present study, for the first time, examines the percentage of skeletal muscle in meat products and the time spent on analyzing each sample using two freely accessible graphic software programs (Adobe Photoshop and ImageJ) and two non-free graphic software programs (Clemex and Image Pro-Plus). For this purpose, 100 samples of meat products (30 Kielbasa, 30 sausages, 20 hamburgers, 10 kebab bite, and 10 chicken nuggets) with a known skeletal muscle content were used. After transferring the samples to the laboratory and preparing tissue sections using the Hematoxylin-Eosin staining method, the images of tissue sections were analyzed using the mentioned software programs. The results showed almost equal accuracy of all four software programs assessing skeletal muscles. However, the time required to analyze each ImageJ sample was significantly lower than the other software programs (p< 0.05). Based on the results of this study, it appears that ImageJ software offers greater competence for image analysis of tissue sections and determining the percentage of skeletal muscle in meat products.
