Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause 'blown pack' spoilage in chilled vacuum-packaged beef

This study determined the ability of psychrotrophic Clostridium strains isolated from vacuum-packaged beefs and abattoir environments to cause 'blown-pack' spoilage of vacuum-packaged beef stored at 2 and 15 degrees C. The influence of shrinking temperatures (83, 84 and 87 degrees C) and vacuum pressure (6 and 9 mbar) on the occurrence of such spoilage as well as the effects of simulated transportation (500 km) on the integrity of packages was determined. At 15 degrees C and 2 degrees C, twelve and six strains caused 'blown-pack' spoilage, respectively. The combination of vacuum pressure (9 mbar) combined with shrinking temperature (87 degrees C) retarded the occurrence of spoilage. The simulated transportation under the experimental conditions did not affect the integrity of packages. More studies that assess the factors that may contribute for the occurrence of 'blown-pack' spoilage should be performed to avoid the occurrence of such spoilage during its shelf-life. (C) 2012 Elsevier Ltd. All rights reserved.

Wear and corrosion resistance of pack chromised carbon steel

Pack chromising treatment is an environmentally friendly alternative to hard chromium to form wear and corrosion resistant surface layers. In this work, samples of AISI 1060 steel were pack chromised for 6 and 9 h at 1000 and 1050 degrees C using different activator concentrations. Wear tests were performed in dry conditions and corrosion tests in natural sea water for the pack chromised samples and hard chromium. Pack chromising yielded the formation of layers with high chromium concentrations, high hardness and wear resistance. Increasing activator concentration causes no significant change on the morphology and thickness of the layers. The layers produced at 1050 degrees C yielded only a (Cr,Fe)(2)N1-x phase, and those obtained at 1000 degrees C are composed of a carbide mixture with (Cr,Fe)(2)N1-x. The sample treated at 1050 degrees C for 9 h resulted in an optimum condition by means of better wear resistance and corrosion properties, which were close to that exhibited by the hard chrome, indicating that pack chromising is a promising alternative.

Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef

This study correlated the composition of the spoilage bacterial flora with the main gaseous and volatile organic compounds (VOCs) found in the package headspace of spoiled, chilled, vacuum-packed meat. Fifteen chilled, vacuum-packed beef samples, suffering from blown pack spoilage, were studied using 16S rRNA clone sequencing. More than 50% of the bacteria were identified as lactic acid bacteria (LAB), followed by clostridia and enterobacteria. Fifty-one volatile compounds were detected in the spoiled samples. Although the major spoilage compounds were identified as alcohols and aldehydes, CO2 was identified as the major gas in the spoiled samples by headspace technique. Different species of bacteria contribute to different volatile compounds during meat spoilage. LAB played an important role in blown pack deterioration of the Brazilian beef studied.