The application of bacterial cellulose (BC) as a wrapping material for vacuum-packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low-field nuclear magnetic resonance, physicochemical, microbiological, and sensorial evaluations. The BC wrap significantly (P < 0.05) reduced purge accumulation in vacuum packages which was confirmed by an increased swelling ratio and scanning electron microscopy images. Colorimetric measurements showed significantly (P < 0.05) increased redness and yellowness values in wrapped samples compared to unwrapped samples. BC wrap did not affect pH, tenderness, and odor of meat, but significantly (P < 0.05) increased lipid oxidation, and numbers of lactic acid bacteria and Brochothrix thermosphacta counts. This study shows that BC wrap has potential as a purge absorbent in vacuum packaged meat. PRACTICAL APPLICATION: Bacteria cellulose has good water holding capacity that can be utilized to absorb purge exudate from beef. It helps to improve the appearance and consequently consumer acceptance of vacuum packed beef.

中文翻译：

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细菌纤维素在控制清除积聚和改善真空包装牛肉的理化、微生物和感官特性方面的有效性

研究了细菌纤维素 (BC) 作为真空包装牛肉的包装材料的应用，并与未包装的牛肉进行了长达 3 周的比较。通过低场核磁共振、物理化学、微生物学和感官评估，评估了 BC 包裹对重量损失、清除积聚和滴水损失的影响。BC 包裹显着（P < 0.05）减少了真空包装中的吹扫积聚，这通过增加的溶胀率和扫描电子显微镜图像得到证实。比色测量显示，与未包装样品相比，包装样品的红色和黄色值显着增加（P < 0.05）。BC 包裹不影响肉的 pH 值、嫩度和气味，但显着（P < 0.05）增加脂质氧化，以及乳酸菌和 Brochothrix thermosphacta 的数量。这项研究表明，BC 包装有潜力作为真空包装肉类的净化吸收剂。实际应用：细菌纤维素具有良好的持水能力，可用于吸收牛肉的清洗渗出液。它有助于改善真空包装牛肉的外观，从而提高消费者的接受度。