EFFECT OF OXYGEN-ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEAT

SUMMARY —The extension of fresh meat shelf-life is important from both practical and theoretical points of view. Color is usually used as a measure of fresh meat quality during storage. Beef top-round slices were prepared using sanitary precautions. Meat slices were enclosed in a thermally sealed semi-rigid polyvinyl chloride tray system of special design. Face-to-face meat samples were used to compare the effects of high oxygen with normal air atmospheres. One package from each pair was evacuated and the atmosphere readjusted to approximately 90% oxygen through a septum. Packages were kept at 4 ± 0.5°C and gas chromatographic readings for CO₂, O₂ and N₂ were conducted daily. Spectrophotometric and bacteriological evaluations were made on selected pack ages during storage to determine pigment oxidation and microbial growth. Three experiments each containing six to eight pairs of samples were conducted. The generation of CO₂ was observed in two periods–the first immediately after packaging and lasting for 1–2 days, after which the CO₂ level remained approximately stable up to 8—9 days, when it again started to increase in correspondence with increased bacterial growth. There was more CO₂ produced than O₂ utilized in the stored samples. In the first stage, samples stored in oxygen-enriched atmospheres had higher O₂ uptake than samples stored in air. Microbial growth was similar in both atmospheres. Under conditions of this study, head space enrichment to about 90% oxygen prolonged acceptable meat color when compared with samples stored in an air atmosphere.     

LASER-BASED FLOW MEASUREMENTS OF DILUTE VERTICAL PNEUMATIC TRANSPORT

Dilute vertical pneumatic transport in a vertical lifter was studied using the sophisticated measurement techniques of laser Doppler anemometry (LDA) and phase Doppler anemometry (PDA). The vertical lifter consisted of a lower fluidized silo, an upper receiving tank, and a connecting vertical transport pipe made of clear glass. The experimental study was performed in order to get detailed information of the complex gas-particle flow behavior in a dilute vertical conveying system. Particle diameter, axial particle, and tangential particle velocities, as well as root mean square velocities, were measured simultaneously for different flow conditions. In addition, overall solid mass fluxes were obtained using weighing cells. Smooth and spherical zirconium oxide (ZrO₂) solids were applied with two different particle size distributions. Measurements were performed using different flow rates of air. The air inlet condition was varied in order to study its effect on the flow behavior. The particle diameter measurements show that no axial or radial segregation by size occurs for this transport condition. The results show that the particle velocity is independent of the particle size as well. The axial velocity profiles at different heights are almost identical and flat, which indicates fully developed turbulent pipe flow. The turbulent velocity measurements show that turbulence is mainly caused by the velocity gradients, and not by particle-particle collisions in dilute flow. The solid mass flux measurements show the importance of optimum inlet condition and how this influences the mass flux.     

Comparison of Growth Response by Chemostat Cultured and Batch Cultured Clostridium perfringens Cells in Various Food Substrates

A constant source of exponential phase cells of Clostridium perfringens ATCC 3624 could reduce the time required to carry out the protein quality evaluation test of Solberg et al. (1979) to 4 hr. Clostridium perfringens ATCC 3624 was grown in an anaerobic chemostat using the chemically defined medium, R&S, with glucose as the growth limiting nutrient. The dilution rate was set at 0.06 hr^?1, the pH at 7.2, and the temperature at 43°C. In the transition from a batch culture to a continuous culture an initial oscillatory cell density response was observed. In the steady state, which was continued for as long as 50 days, the cells were typical Gram positive rods, occurring singly or in chains as long as 15 rods, which were occasionally without septa. The fermentative and biochemical responses of the cells did not change. No sporulation occurred when the cells were growing in the chemostat, but spores were observed in the glucose free culture effluent after incubation at 37°C for 24 hr. When cells produced in the chemostat, were cultured in complex media they demonstrated a growth response similar to cells which had been grown in a batch culture. In defined medium the generation time for the chemostat cultured cells was decreased approximately 17%. The chemostat cultured cells can be used as inoculum for the C. perfringens protein quality assay.     

INSTABILITY OF SODIUM NITRITE IN A CHEMICALLY DEFINED MICROBIOLOGICAL MEDIUM

Mixtures of sodium nitrite, amino acids and ascorbic acid at pH 6.3 or 7.2 were filter sterilized or heated for various times at 121°C. Samples were analyzed for nitrite concentration immediately after treatment and after storage at 37 or 43°C. Heating the complete medium for 15 min at 121°C reduced the nitrite concentration by 30–50% independent of the initial nitrite concentration. Storage of complete filter sterilized medium at 43°C for 18–24 hr resulted in 50–65% loss of nitrite while in heat sterilized medium the loss was as great as 90%. None of the 19 amino acids stored individually with sodium nitrite at 37°C for up to 4 hr affected the nitrite concentration, whereas ascorbic acid resulted in total disappearance of nitrite. During heating at 121°C of the 19 amino acids only cystine resulted in any significant nitrite loss after 15 min of treatment while ascorbic acid effected total nitrite disappearance after 5 min. The defined medium containing nitrite demonstrated inhibitory activity against seven strains of Clostridium perfringens.     

APPARATUS FOR MEASURING TIME TO BREAKDOWN OF HEATED FLESHY PLANT TISSUES *

Abstract. Equipment is described for measuring the resistance of fleshy plant tissue to textura breakdown during heating. A cylindrical sample of tissue is heated at a selected temperature up to 100°C while under a known compression load. The time required for the sample to break down by a predetermined amount is automatically recorded. The equipment has been used to measure the time to breakdown (TTB) of almost 2000 samples from apples and potatoes. The TTB is useful for assessing the suitability of fruits or vegetables for cooking or processing methods involving heating.     

Casein Inhibition of Clostridium perfringens Growth and Exoprotease Production

Growth of C. perfringens strain 3624 on a defined medium containing ANRC Reference Casein as the nitrogen source was investigated. Gas production, monitored manometrically as an index of growth, indicated a depressed growth response of the organism in the casein-containing medium. Increased growth response resulting from pepsin treatment of the casein was largely due to the enzyme serving as a nitrogen source. Chelation of iron by casein was not responsible for the growth inhibition. Casein suspended in complete medium was not inhibitory to the organism. Growth studies indicated that native casein was not available as a nitrogen source to the organism. Acid hydrolyzed casein and commercial casein hydrolysate served as suitable nitrogen sources for growth of the organism, however exoprotease production was repressed in both media as well as in medium containing native casein as the sole nitrogen source. C. perfringens strain 3624 produced exoprotease in the completely defined medium containing synthetic amino acids, indicating the possible presence of an amino acid or a metabolite, not produced in the casein-containing medium which functioned to derepress the enzyme synthesizing mechanism.