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National Agricultural Library
U.S. Department of Agriculture
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  4. Effect of Chlorine Dioxide Packaging Film on Microbial, Objective, and Sensory Quality of Whole Beef Cuts During Refrigerated Storage

Effect of Chlorine Dioxide Packaging Film on Microbial, Objective, and Sensory Quality of Whole Beef Cuts During Refrigerated Storage

Objective

<p>This study was conducted to test the concept of utilizing films containing anti-microbial substances as an intervention strategy for wrapping fresh beef cuts. Polyethylene film was impregnated with a high (1.8%) or low (0.4%) concentration of chlorine dioxide, a compound commonly used as a sanitizer, and as a water purifier. Whole beef cuts were packaged either with these films, or with non-impregnated films (controls), and refrigerated.</p>

Investigators
Murano, Elsa
Institution
Texas A&M AgriLife Research
Funding Source
Nat'l. Cattlemen's Beef Assoc.
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