Sulfide black ocurrence in canned meat: effect of processing parameters and packaging

• Grant number: 11/09717-0
• Support Opportunities: Regular Research Grants
• Start date: March 01, 2013
• End date: February 28, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Silvia Tondella Dantas
• Grantee: Silvia Tondella Dantas
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil

Abstract

Brazil is a great canned meat exporter, more specifically of corned beef, that has United States and Canada as destiny markets. Sporadically, in the reception, it has been reported some product refusal problems by the Department of Agriculture in those countries due to the presence of sulfide black inside the cans. Besides the economic losses, the presence of sulfide black causes serious negative impact to the trademarks of products and to the Country.The present study aims to evaluate the influence of the processing and packaging in the development of the sulfide black in meat products. The relevance of this study is based on the lack of studies on the subject, linked to the particularity of the reaction occurrence for each product and process; the possible occurrence of the problem that was partially resolved in the 50 and 60. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DANTAS, FIORELLA B. H.; DANTAS, SILVIA T.; MOITINHO, DAISY; ALBERS, CAROLINA C. M.; POLLONIO, MARISE A. R.. The effects of processing and packaging parameters on the occurrence of sulphide black in canned meat. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 49, n. 7, p. 1635-1643, JUL 2014. (11/09717-0)