Search

The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli, which showed that two of the six films had a significant effect. Additionally, the effects of the films on refrigerated skinless chicken breast meat were evaluated based on microbiological content, colour, weight loss, texture and pH. Four of the six films were examined could extend the storability of refrigerated chicken breast fillets for up to seven days. All six treated films improved the pH, colour stability, weight loss, and texture of the chicken fillets. Therefore, these findings suggested that the coatings containing sage extracts having different viscosities (2379L/220 and 2379L/221) were effective as antimicrobial adhesives in food packaging films and can be commercially applied in prolonging the storage of chicken breast meat without affecting their quality.

The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli, which showed that two of the six films had a significant effect. Additionally, the effects of the films on refrigerated skinless chicken breast meat were evaluated based on microbiological content, colour, weight loss, texture and pH. Four of the six films were examined could extend the storability of refrigerated chicken breast fillets for up to seven days. All six treated films improved the pH, colour stability, weight loss, and texture of the chicken fillets. Therefore, these findings suggested that the coatings containing sage extracts having different viscosities (2379L/220 and 2379L/221) were effective as antimicrobial adhesives in food packaging films and can be commercially applied in prolonging the storage of chicken breast meat without affecting their quality.

Twenty-two expert firefighting professionals were used in evaluating four methods for fire extinguisher hands-on training. Two different fire simulators were put into service along with two conditions for the fighting distance; keeping a distance of 2.44 m (8ft.) away from the base of the fire and having no restriction on getting closer to the fire. The fire simulators both utilized burned propane gas and modified air pressurized water extinguishers. Demographics data were gathered at the beginning of the study and participants completed a study form after each study conditions and at the end of the study. The participants are required to provide comments and suggestions as well. Results showed that participants preferred and recommended one simulator over the other for better simulating a real situation. Moreover, the participants reported that keeping a 2.44 m (8ft.) fighting distance is not realistic and maybe questionable as it is counter to proper use of extinguishers. Participants suggests adding smoke, sound and light effects to better simulate a real situation and improve training.