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• W4280497682 abstract "Safety and quality, as the major concerns of meat, are highly dependent on the ingredients and packaging techniques used. A basic combination of active and intelligent packaging is believed to be capable of preserving product quality, extending shelf life, and monitoring product deterioration. Therefore, this study aimed to extend and monitor the beef quality at cold temperatures (4 ± 1 °C). The active packaging applied garlic extract (0%, 15%, and 20% (w/w)) to release anti-microbial agents. Meanwhile, the intelligent paper applied a combination of bromothymol blue (BTB) and phenol red (PR) solutions at pH 5.00. The results showed that beef packed without the addition of garlic extract had already deteriorated on the 6th day of storage while, with the addition of garlic extract (15% and 20%) rotted on the 12th day. The intelligent indication label's color profile changed from dark yellow (fresh), to reddish-yellow (to be consumed immediately), to faded red (rotten). The color change of the intelligent indicator label in response to all meat deterioration criteria demonstrates a linear correlation for determining the extent of rottenness during storage. Therefore, this simple combination of active paper and intelligent indicator can be used to extend the shelf life and monitor meat quality." @default.
• W4280497682 created "2022-05-22" @default.
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• W4280497682 date "2022-05-20" @default.
• W4280497682 modified "2023-10-11" @default.
• W4280497682 title "A Simple Combination of Active and Intelligent Packaging Based on Garlic Extract and Indicator Solution in Extending and Monitoring the Meat Quality Stored at Cold Temperature" @default.
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• W4280497682 doi "https://doi.org/10.3390/foods11101495" @default.
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• W4280497682 hasPublicationYear "2022" @default.
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