APLICACIÓN DE LUZ ULTRAVIOLETA-C Y ADITIVOS NATURALES PARA EXTENDER LA VIDA ÚTIL DE LA CARNE BOVINA

Meat is a product that, due to its intrinsic characteristics, allows the development of a great variety of microorganisms at the surface, which can generate waste products from the metabolism of available nutrients inducing alterations mainly in appearance, odor, and taste. Therefore, the higher the...

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Autor principal: Fernández Blanco, M
Formato: Artículo revista
Lenguaje:Español
Publicado: Universidad Nacional del Litoral 2022
Materias:
essential oils, quality, safety.
aceites esenciales, calidad, inocuidad.
Acceso en línea:https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/11529
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Biblioteca Virtual - Publicaciones (UNL) de Universidad Nacional del Litoral
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spelling I26-R133-article-115292022-06-24T18:45:46Z APLICACIÓN DE LUZ ULTRAVIOLETA-C Y ADITIVOS NATURALES PARA EXTENDER LA VIDA ÚTIL DE LA CARNE BOVINA Fernández Blanco, M essential oils, quality, safety. aceites esenciales, calidad, inocuidad. Meat is a product that, due to its intrinsic characteristics, allows the development of a great variety of microorganisms at the surface, which can generate waste products from the metabolism of available nutrients inducing alterations mainly in appearance, odor, and taste. Therefore, the higher the microbial load of food, the greater the magnitude of the alterations and consequently, it will have a shorter shelf life. The objective of this work was to evaluate the effect of joint application of UV-C-light and natural additives, rosemary essential oil and lactic acid, on refrigerated beef shelf life. Experimental trials were carried out from samples of beef obtained from Longissimus dorsi muscle (pH = 5.8) placed in individual sterile Petri plates irradiated with UV-C light for 5 minutes and then sprayed with 1 ml of a solution of rosemary essential oil and lactic acid (1:1). Untreated samples were considered as Control. All samples were packaged with polyethylene films and stored in refrigeration conditions to 0, 4 and 8 ºC. The results obtained made it possible to determine the microbiological and sensory shelf life. The combined application of UV-C light and natural additives allowed to obtain a product with a longer microbiological and sensory shelf life for the temperatures commonly used in commercial refrigeration, thus guaranteeing its quality and safety to protect public health La carne es un producto que, debido a sus características intrínsecas, permite el desarrollo de una gran variedad de microorganismos a nivel de su superficie, los cuales pueden generar productos de desecho a partir del metabolismo de los nutrientes disponibles induciendo alteraciones principalmente en su apariencia, olor y sabor. Por lo tanto, cuanto mayor sea la carga microbiana de un alimento, mayor será la magnitud de las alteraciones y, en consecuencia, tendrá una menor vida útil. El objetivo del presente trabajo fue evaluar el efecto de la aplicación conjunta de la luz UV-C y los aditivos naturales aceite esencial de romero y ácido láctico sobre la vida útil de la carne bovina refrigerada. Los ensayos experimentales se llevaron a cabo partir de muestras de carne bovina obtenidas del músculo Longissimus dorsi (pH = 5.8) colocadas en placas de Petri estériles individuales irradiadas con luz UV-C durante 5 minutos y luego rociadas con 1 ml de una solución de aceite esencial de romero y ácido láctico (1:1). Las muestras no tratadas fueron consideradas Control. Todas las muestras fueron envasadas en películas de polietileno y almacenadas en condiciones de refrigeración a 0, 4 y 8 ºC. La aplicación combinada de luz UV-C y aditivos naturales permitió obtener un producto con una mayor vida útil microbiológica y sensorial en condiciones de refrigeración. Por lo tanto, estas tecnologías representan una alternativa para proteger la salud pública. Universidad Nacional del Litoral 2022-05-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/11529 FAVE Sección Ciencias Veterinarias; Vol. 20 Núm. Suplemento (2022): Resúmenes Jornadas FCV-UNL 2020 FAVE Sección Ciencias Veterinarias; Vol. 20 No. Suplemento (2022): Resúmenes Jornadas FCV-UNL 2020 FAVE Sección Ciencias Veterinarias; v. 20 n. Suplemento (2022): Resúmenes Jornadas FCV-UNL 2020 2362-5589 1666-938X 10.14409/favecv.v20iSuppl2. spa https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/11529/15751
institution Universidad Nacional del Litoral
institution_str I-26
repository_str R-133
container_title_str Biblioteca Virtual - Publicaciones (UNL)
language Español
format Artículo revista
topic essential oils, quality, safety.
aceites esenciales, calidad, inocuidad.
spellingShingle essential oils, quality, safety.
aceites esenciales, calidad, inocuidad.
Fernández Blanco, M
APLICACIÓN DE LUZ ULTRAVIOLETA-C Y ADITIVOS NATURALES PARA EXTENDER LA VIDA ÚTIL DE LA CARNE BOVINA
topic_facet essential oils, quality, safety.
aceites esenciales, calidad, inocuidad.
author Fernández Blanco, M
author_facet Fernández Blanco, M
author_sort Fernández Blanco, M
title APLICACIÓN DE LUZ ULTRAVIOLETA-C Y ADITIVOS NATURALES PARA EXTENDER LA VIDA ÚTIL DE LA CARNE BOVINA
title_short APLICACIÓN DE LUZ ULTRAVIOLETA-C Y ADITIVOS NATURALES PARA EXTENDER LA VIDA ÚTIL DE LA CARNE BOVINA
title_full APLICACIÓN DE LUZ ULTRAVIOLETA-C Y ADITIVOS NATURALES PARA EXTENDER LA VIDA ÚTIL DE LA CARNE BOVINA
title_fullStr APLICACIÓN DE LUZ ULTRAVIOLETA-C Y ADITIVOS NATURALES PARA EXTENDER LA VIDA ÚTIL DE LA CARNE BOVINA
title_full_unstemmed APLICACIÓN DE LUZ ULTRAVIOLETA-C Y ADITIVOS NATURALES PARA EXTENDER LA VIDA ÚTIL DE LA CARNE BOVINA
title_sort aplicación de luz ultravioleta-c y aditivos naturales para extender la vida útil de la carne bovina
description Meat is a product that, due to its intrinsic characteristics, allows the development of a great variety of microorganisms at the surface, which can generate waste products from the metabolism of available nutrients inducing alterations mainly in appearance, odor, and taste. Therefore, the higher the microbial load of food, the greater the magnitude of the alterations and consequently, it will have a shorter shelf life. The objective of this work was to evaluate the effect of joint application of UV-C-light and natural additives, rosemary essential oil and lactic acid, on refrigerated beef shelf life. Experimental trials were carried out from samples of beef obtained from Longissimus dorsi muscle (pH = 5.8) placed in individual sterile Petri plates irradiated with UV-C light for 5 minutes and then sprayed with 1 ml of a solution of rosemary essential oil and lactic acid (1:1). Untreated samples were considered as Control. All samples were packaged with polyethylene films and stored in refrigeration conditions to 0, 4 and 8 ºC. The results obtained made it possible to determine the microbiological and sensory shelf life. The combined application of UV-C light and natural additives allowed to obtain a product with a longer microbiological and sensory shelf life for the temperatures commonly used in commercial refrigeration, thus guaranteeing its quality and safety to protect public health
publisher Universidad Nacional del Litoral
publishDate 2022
url https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/11529
work_keys_str_mv AT fernandezblancom aplicaciondeluzultravioletacyaditivosnaturalesparaextenderlavidautildelacarnebovina
first_indexed 2022-08-19T12:06:17Z
last_indexed 2022-08-19T12:06:17Z
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