Food Packaging Innovation
(2011) MTT920 20111Packaging Logistics
- Abstract
- Food production, especially meat production, has a large impact on the environment and wastage of these products has an even greater impact (WRAP 2007). A lot of food is thrown away due to "safety scares" and consumers insecurity of the safety and quality of the food. If the microbiological state of meat can be identified and constantly updated, throughout the whole supply chain, including households, the quality of the meat can be guaranteed. This possibility can create a new and deeper trust between the distributers and the consumers and thereby lead to a reduced food waste.
This master thesis consists of two parts:
Effects on the meat supply chain for implementation of biosensors
The first part of this master thesis perspicuously... (More) - Food production, especially meat production, has a large impact on the environment and wastage of these products has an even greater impact (WRAP 2007). A lot of food is thrown away due to "safety scares" and consumers insecurity of the safety and quality of the food. If the microbiological state of meat can be identified and constantly updated, throughout the whole supply chain, including households, the quality of the meat can be guaranteed. This possibility can create a new and deeper trust between the distributers and the consumers and thereby lead to a reduced food waste.
This master thesis consists of two parts:
Effects on the meat supply chain for implementation of biosensors
The first part of this master thesis perspicuously investigates advantages with an implementation of a biosensor for the consumers and actors in a meat supply chain. The disadvantages for implementing a biosensor have also been considered, however only perspicuously. The analysis was based on a framework of reference including the structure of minced meat supply chain, meat packaging, the meat itself and microbial determination methods including biosensors. The critical points throughout the meat supply chain were identified in order to find the most important features of the biosensor. The results from the analysis showed that most significant advantages involved the consumer usability and the consumer trust.
The biosensor can communicate the products microbial state with all the actors in the supply chain including consumers, which makes sensor unique from other sensors on today’s market. If the overall awareness of food waste problems is increased the implementation of the biosensor could lead to a decreased waste of perfectly fine minced meat.
The biosensor can reduce the consumers "safety scares" which indirectly create a deeper trust to the retailer cooperation and manufacturing brand. The biosensor will also add value to the consumer packed minced meat which is favorable for the promotion of sales.
The biosensor can be used as a part of the self-monitoring system for every actor in the supply chain. The biosensor can also be used to increases the transparency in the supply chain by communicating the microbial state of the meat. Lost or distorted information about handling and storage conditions are hence indirectly carried within the biosensor. vi
Experimental report
The second part of this master thesis is an experimental report including investigations of the possible correlation between the electrical conductivity and the microbial content in minced meat. The experimental report does also include a designing process of the experimental working method.
The experimental work included determination of the electrical conductivity, the total bacteria content and the intestinal
Enterobacteriaceae content in minced meat in samples collected regularly. One pre-experiment was made in order to evaluate the method and results. Adjustments on the method were made based on the outcome of the pre-experiment and before the experimental work were started. The minced meat was stored at 7°C, 13°C, 22°C and 37°C for about 52 hours. Three experiments were performed on the meat stored at 7°C and four experiments were performed on meat stored at each of the remaining temperatures, 13°C, 22°C and 37°C. The determination of electrical conductivity was performed with a conductivity-meter.
The results of the project indicate that it is possible to non-destructively determine and visualize the microbiological state of minced meat. The elaborated method for determination of conductivity and total bacterial content was executed and gave reliable results. The data points for the experimental replicates (on each storage temperature) corresponded well with each other, which gave indications that the method is robust. A relationship between bacterial content and conductivity was found and did somewhat look like the logarithmic and stationary phase of a microbial growth curve. This can imply that there is one common relationship regardless of storage temperature. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/2152904
- author
- Göransson, Malin
- supervisor
- organization
- alternative title
- Innovativ livsmedelsförpackning
- course
- MTT920 20111
- year
- 2011
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Biosensors, Conductivity, Food packaging, Food waste, Minced meat
- other publication id
- ISRN:LUTMDN/TMFL - 11/5090-SE
- language
- English
- id
- 2152904
- date added to LUP
- 2011-09-05 15:50:37
- date last changed
- 2011-09-05 15:50:37
@misc{2152904,
abstract = {{Food production, especially meat production, has a large impact on the environment and wastage of these products has an even greater impact (WRAP 2007). A lot of food is thrown away due to "safety scares" and consumers insecurity of the safety and quality of the food. If the microbiological state of meat can be identified and constantly updated, throughout the whole supply chain, including households, the quality of the meat can be guaranteed. This possibility can create a new and deeper trust between the distributers and the consumers and thereby lead to a reduced food waste.
This master thesis consists of two parts:
Effects on the meat supply chain for implementation of biosensors
The first part of this master thesis perspicuously investigates advantages with an implementation of a biosensor for the consumers and actors in a meat supply chain. The disadvantages for implementing a biosensor have also been considered, however only perspicuously. The analysis was based on a framework of reference including the structure of minced meat supply chain, meat packaging, the meat itself and microbial determination methods including biosensors. The critical points throughout the meat supply chain were identified in order to find the most important features of the biosensor. The results from the analysis showed that most significant advantages involved the consumer usability and the consumer trust.
The biosensor can communicate the products microbial state with all the actors in the supply chain including consumers, which makes sensor unique from other sensors on today’s market. If the overall awareness of food waste problems is increased the implementation of the biosensor could lead to a decreased waste of perfectly fine minced meat.
The biosensor can reduce the consumers "safety scares" which indirectly create a deeper trust to the retailer cooperation and manufacturing brand. The biosensor will also add value to the consumer packed minced meat which is favorable for the promotion of sales.
The biosensor can be used as a part of the self-monitoring system for every actor in the supply chain. The biosensor can also be used to increases the transparency in the supply chain by communicating the microbial state of the meat. Lost or distorted information about handling and storage conditions are hence indirectly carried within the biosensor. vi
Experimental report
The second part of this master thesis is an experimental report including investigations of the possible correlation between the electrical conductivity and the microbial content in minced meat. The experimental report does also include a designing process of the experimental working method.
The experimental work included determination of the electrical conductivity, the total bacteria content and the intestinal
Enterobacteriaceae content in minced meat in samples collected regularly. One pre-experiment was made in order to evaluate the method and results. Adjustments on the method were made based on the outcome of the pre-experiment and before the experimental work were started. The minced meat was stored at 7°C, 13°C, 22°C and 37°C for about 52 hours. Three experiments were performed on the meat stored at 7°C and four experiments were performed on meat stored at each of the remaining temperatures, 13°C, 22°C and 37°C. The determination of electrical conductivity was performed with a conductivity-meter.
The results of the project indicate that it is possible to non-destructively determine and visualize the microbiological state of minced meat. The elaborated method for determination of conductivity and total bacterial content was executed and gave reliable results. The data points for the experimental replicates (on each storage temperature) corresponded well with each other, which gave indications that the method is robust. A relationship between bacterial content and conductivity was found and did somewhat look like the logarithmic and stationary phase of a microbial growth curve. This can imply that there is one common relationship regardless of storage temperature.}},
author = {{Göransson, Malin}},
language = {{eng}},
note = {{Student Paper}},
title = {{Food Packaging Innovation}},
year = {{2011}},
}