Use of edible coating for extending shelf life of vacuum-packaged lamb meat, at different temperatures

• Grant number: 16/18232-3
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2017
• End date: June 30, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Renata Tieko Nassu
• Grantee: Renata Tieko Nassu
• Host Institution: Embrapa Pecuária Sudeste. Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA). Ministério da Agricultura, Pecuária e Abastecimento (Brasil). São Carlos , SP, Brazil
• Associated researchers: Daniela Cardoso Umbelino Cavallini ; Marta Regina Verruma-Bernardi ; Rubens Bernardes Filho ; Stanislau Bogusz Junior

Abstract

Lamb meat consumption has been increasing in Brazil and product quality, related to food safety, sensory characteristics and convenience are important factors for consumers. Traditional packaging for meat show short shelf life and/or undesirable modifications in its physico-chemical and sensory characteristics. The use of edible coatings is an alternative for extending the shelf life of this product. The aim of this project is to study the effect of utilization of chitosan edible coating in the physico-chemical and sensory characteristics of vacuum packaged lamb meat under different temperatures, as well as the consumers´ attitude beyond this new product. With the results of this study, it will be possible to obtain a new alternative for lamb meat packaging which can satisfy the consumers' needs. (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)

MAURICIO, RAQUEL ALVES; BONINI CAMPOS, JULIANA ALVARES DUARTE; NASSU, RENATA TIEKO. Meat with edible coating: Acceptance, purchase intention and neophobia. Food Research International, v. 154, p. 7-pg., 2022-04-01. (16/18232-3)

MAURICIO, RAQUEL ALVES; DELIZA, ROSIRES; NASSU, RENATA TIEKO. onsumers' Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Informatio. OOD, v. 11, n. 3, FEB 2022. (16/18232-3)

CORDEIRO, CECILIA DE SOUZA; FORATO, LUCIMARA APARECIDA; BERNARDES FILHO, RUBENS; NASSU, RENATA TIEKO. Utilização de revestimentos à base de zeínas contendo óleos vegetais sobre as características físico-químicas da carne de cordeiro embalada a vácuo. Ciência Rural, v. 49, n. 10, 2019. (16/18232-3)