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


<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>

Murano, Elsa
Texas A&M AgriLife Research