• The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaks

      Van Rooyen, Lauren Anne; Allen, Paul; Gallagher, Eimear; O'Connor, David I.; Teagasc Walsh Fellowship Programme; Department of Agriculture, Food and the Marine; 11/F/060 (Elsevier, 2018-05-24)
      The effect of CO pretreatments applied to beef striploin steaks (Longissimus thoracis et lumborum, LTL) prior to vacuum packaging and display temperature on colour stability, shelf life and tenderness was determined. Steaks were exposed to 5% CO, 60% CO2 and 35% N2 for 3 (CO3), 5 (CO5) or 7 (CO7) h, followed by 28 days display at 2 °C (good industry practice) or 6 °C (mild abuse). CO5 was the optimum exposure time as it induced the desirable colour while not retaining the bright colour, irrespective of display temperature. K/S ratios confirmed that CO pretreatment did not mask spoilage and could be more sensitive than colour parameters at monitoring discoloration as colour was not retained. Exposure to CO did not have any negative effect on meat quality attributes, while mild temperature abuse (6 °C) increased purge loss and decreased pH.
    • Extending the shelf life of fresh sliced mushrooms

      Brennan, Martine H.; Gormley, Ronan T.; Department of Agriculture, Food and the Marine (Teagasc, 1998-08)
      The Irish mushroom industry is expanding rapidly as is the demand for sliced mushrooms. To increase the competitiveness of Irish mushrooms for export their shelf life should be extended to compensate for the time lost in transit. The aim of this project was to extend the shelf life of sliced mushrooms by 50 % using novel processing treatments and / or packaging. A method was established to assess the effects of different treatments on mushroom quality. This method was followed using solutions of citric acid, hydrogen peroxide, EDTA, nisin, diacetyl, vitamin E, ascorbic acid, rosemary extracts and sodium metabisulphite.