Microbial Aspects in Comparing Modified Atmosphere Packaging and Vacuum Packaging on Shelf Life of Fresh Bull Meat

The importance of meat preservation and various reports on different types of packaging, and to compare the effects of modified atmosphere packaging （MAP） and vacuum packaging （VP） on shelf life of flesh bull meat, and microbiological tests on meat together with some chemical and sensory tests was on tight observation. It was an experimental study, 96 samples were randomly packaged in two groups of MAP and VP equally. The package consists of five layers which are Polyvinylidin Chloride （PVDC）, Ethyl Vinyl Alcohol （EVOH）, Poly Ethylene （PE）, Linear Low Density Poly Ethylene （LLDPE）, and poly Amid （PA）, respectively. MAP meat with 700 mL of CO2 per kg of meat. The packaging were made in at-ameh-pars factory and transported in chilled condition to a well prepared refrigerator in National Research Institute of Food Science （NRIFS） of Shahidbeheshti University of Medical Sciences. These samples tested weekly, since first day after packaging, and week 2, 3, 4, 5, 6, 7, and 8. Microbial tests include Total Microbial, Coliform, Lactic Acid Bacteria, Pseudomonas Counts, and Clostridium. Chemical and sensory tests also carried out. Total volatile bases （TVN）, TBA, and pH as chemical analyses and color, odor, and weep as sensory analyses are also added. Results revealed that total microbial count was in standard range within the 6 weeks for VP, and 5 weeks for MAP technique. Other microbial factors including coliforms, lactic acid bacteria are less and somehow in chemical and sensory tests emphasized the microbial figures. recommended for meat packaging. similar pattern to total count, and no clostridia were found. By the way, The results showed that according to our existing facilities, VP is

A Novel Approach for Micro-electro-mechanical System(MEMS) Vacuum Packaging

MEMS vacuum packaging is now the impediment of the MEMS appliance in some specified fields. The major problem of current packaging approach is that the packaging process cannot meet the requirement of the ultra low leak. But the process cannot be improved with the existing technology. We propose a novel approach for MEMS vacuum packaging which can remarkably lower the leak rate. This paper analyzed the vacuum maintaining time of the vacuum packaging and compared the current design and new packaging method.

Vacuum Packaging Sensor Based on Time-Resolved Phosphorescence Spectroscopy

Intelligent food packaging with the multisensory analysis is promising as the next generation technology of food packaging.The oxygen content in food packaging is one of the crucial parameters affecting the food quality and shelf life.Caviar is among the most nutritious and costly food sources.Here,a photonic oxygen-sensing system,based on the time-resolved phosphorescence spectroscopy of a platinum complex,is developed for non-contact,non-intrusive,and real-time vacuum packaging quality control,and implemented for caviar packaging.The sensor is embedded in protective polyethylene layers and excited with a short-pulsed light emitting diode(LED)source.Integration of a blue pulsed light source,a fast and amplified silicon photodiode controlled by the Spartan-6 field programmable gate array(FPGA),and a long lifetime platinum complex results in a photonics-based oxygen sensor with a fast response and high sensitivity to the vacum packaging damage,which is suitable for caviar.It is revealed that applying the polyethylene layers protects the caviar from the platinum complex,leaching while not interfering with the sensor functionality.Characterizing the photonic system based on its sensitivity,repeatability,stability,and long-term operation demonstrates its capability for this application.

Effects of Temperature, Relative Humidity and Moisture Content on Seed Longevity of Shrubby Russian Thistle （ Salsola vermiculata L,）

Salsola vermiculata is a highly palatable shrub and widely used in rangeland rehabilitation programs, but has short seed longevity. To identify the most cost effective storage method for S. vermiculata, experiments were carried out to test the effects of fruit bracts （wings）, temperature regimes, seed moisture and packaging methods on storage life. Seed samples were removed from storage at monthly intervals for testing and towards the end of the experiments samples were transferred from hermetic to ambient storage conditions and tested for germination. Experiment 1 continued for 1,140 days, Experiment 2 for 720 days. For de-winged seed, high moisture content increased seed longevity, suggesting that desiccation susceptibility is one of the causes of limited longevity in this species. Most longevity regression lines of winged seeds had negative intercepts suggesting increase in germination resulting from gradual dormancy-breaking. Drying and packaging alone increased longevity by 7.6 and 3.8 times in Experiments 1 and 2, respectively. Samples kept at lower temperature and lower moisture treatments survived longer under ambient conditions. Increased longevity by drying and vacuum packaging alone can provide simple, cost effective and environmentally friendly options for rangeland rehabilitation programs.