<p>Ispitivan je proces osmotske dehidratacije mesa<br />svinja u tri osmotska rastvora (vodeni rastvor<br />natrijum hlorida i saharoze, kombinacija<br />vodenog rastvora natrijum hlorida i saharoze i<br />melase i melasa &scaron;ećerne repe) različitih<br />koncentracija, na tri temperature (20&deg;C, 35&deg;C i<br />50&deg;C) i pri tri vremena trajanja procesa (1, 3 i<br />5h). Mereni i računati odzivi procesa osmotske<br />dehidratacije bili su: sadržaj suve materije,<br />gubitak vode, prirast suve materije, indeks<br />efiksanosti procesa, vrednost aktivnosti vode.<br />Rezultati ispitivanja pokazuju da povećanje<br />tehnolo&scaron;kih parametara temperature i vremena<br />procesa, kao i koncentracije osmotskih rastvora<br />dovode do intenziviranja prenosa mase u<br />procesu i povećanja vrednosti odzivnih<br />parametara procesa, u oba slučaja, istostrujne i<br />protivstrujne osmotske dehidratacije.<br />Na osnovu dobijenih rezultata razvijeni su<br />modeli zavisnosti odziva procesa od<br />primenjenih tehnolo&scaron;kih parametara za<br />istostrujne i protivstrujne procese osmotske<br />dehidratacije. &ldquo;Score&rdquo; analizom određene su<br />vrednosti tehnolo&scaron;kih parametara koje su za<br />rezultat dale optimalnu efiksanost procesa.<br />U radu je ispitan enegetski bilans procesa<br />osmotske dehidratacije i upoređen sa<br />konvektivnim su&scaron;enjem, gde su se kao<br />energentski najefikasniji pokazali procesi na<br />temperaturi od 20&deg;C.<br />Karakteristike osmotski dehidriranog svinjskog<br />mesa su pokazale da dolazi do pobolj&scaron;anja<br />mikrobiolo&scaron;kog, hemijskog i nutritivnog profila<br />mesa nakon procesa, kao i promene boje i<br />teksture, gde je melasa &scaron;ećerne repe kao<br />osmotski rastvor, iskazala najbolje uticaje na<br />promene karakteristika dehidiranog mesa.<br />Na osnovu svih ispitanih uticaja variranih<br />parametara kao optimalni parametri procesa<br />mogu da se defini&scaron;u: protivstrujni proces, u<br />trajanju od 5 časova na temperaturi od 20&deg;C, u<br />melasi kao osmotskom rastvoru. Ovakav proces<br />dovodi do sveukupnog pobolj&scaron;anja<br />karakteristika svinjskog mesa uvodeći nutritivna<br />pobolj&scaron;anja iz hemijskog sastava melase u<br />ljudsku ishranu.</p> / <p>Process of osmotic dehydration of pork meat in<br />three different osmotic solutions (sodium<br />chloride and sucrose dissolved in water, mixture<br />of sodium chloride, sucrose dissolved in water<br />and molasses and sugar beet molasses) of<br />different concentrations, at three temperatures<br />(20&deg;C, 35&deg;C &amp; 50&deg;C) and three different times<br />of duration of the process (1, 3 &amp; 5h) was<br />investigated.<br />Measured and calculated responses of the<br />osmotic dehydration process were: dry matter<br />content, water loss, solid gain, dehydration<br />efficiency index and value of water activity.<br />The results showed that the increase of<br />technological parameters: time and temperature<br />of the process, as well as the concentration of<br />the osmotic solutions led to the intensified mass<br />transfer in the process and increased values of<br />process responses, in either co-counter or<br />current processes of osmotic solutions.<br />Based on obtained results mathematical models<br />of dependence of process responses from<br />applied technological parameters for co- and<br />counter-current processes of osmotic<br />dehydrations were developed. By the means of<br />&ldquo;Score&rdquo; analyses the values of technological<br />parameters which produced optimal efficiency<br />of the process were calculated.<br />In this research process energy balance was<br />investigated by comparison to the convective<br />drying, where the highest energy efficiency was<br />determined in the processes at the temperature<br />of 20&deg;C.<br />Characteristics of osmo-dehydrated pork meat<br />were also investigated, pointing at the<br />improvement of microbiological, chemical and<br />nutritive profile of the meat after the process, as<br />well as the change of color and texture, where<br />sugar beet molasses, as an osmotic solution, had<br />shown the best effects on changes of dehydrated<br />meat characteristics.<br />Based on all investigated effects of varied<br />parameters, the optimal process parameters can<br />be defined as: counter-current process, of 5<br />hours duration, at 20&deg;C, in molasses as an<br />osmotic solution. Process like that leads to the<br />total improvement of pork meat characteristics<br />introducing nutritive benefit from molasses<br />chemical composition into human nutrition.</p>

Analyse of various factors of production of beef and pork meat in relation to competition

Orientador: Neura Bragagnolo / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-16T15:02:39Z (GMT). No. of bitstreams: 1 Figueiredo_BrunoChaconde_M.pdf: 523068 bytes, checksum: 116bbd88f3092143de0acf0de6a6505a (MD5) Previous issue date: 2010 / Resumo: A carne suína é a carne mais consumida em todo o mundo e seu consumo continua crescendo. A carne suína possui maior proporção de ácidos graxos poliinsaturados presentes tanto no tecido muscular como no adiposo se comparado à carne bovina e ovina. Considerando a importância de disponibilizar produtos derivados de carne suína com elevada qualidade organoléptica e nutricional o presente trabalho avaliou o efeito da adição do urucum e eritorbato de sódio sobre a oxidação lipídica em carne suína. Para tanto, a carne suína foi moída e dividida em quatro partes. Uma parte foi considerada controle sem adição de antioxidantes e as outras 3 foram adicionados de 0,05% de urucum, 0,1% de eritorbato de sódio e 0,05% de urucum + 0,1% de eritorbato de sódio. De cada parte foram moldados hambúrgueres que foram embalados em filme de polietileno de baixa densidade e estocados em freezer a -18 °C por 120 dias. Nos tem pos zero, 30, 60, 90 e 120 dias de armazenamento os hambúrgueres foram grelhados a 165 °C por aproximadamente 4 minutos de cada lado ou até que a temperatura interna atingisse 70º C. Para verificar a oxidação lipídica, foram realizadas as determinações de substâncias reativas com ácido tiobarbitúrico (TBARS), óxidos de colesterol e composição de ácidos graxos. Simultaneamente, foi avaliada a estabilidade da bixina nas amostras durante o tempo de estocagem. As avaliações de lipídios totais e composição de ácidos graxos foram realizadas após o preparo e ao término dos 120 dias de estocagem. A quantificação de bixina foi realizada nos tempos 0, 15, 30, 45, 60, 75, 90 e 120 dias do armazenamento a -18º C apenas para as amostras que foram grelhadas. As amostras contendo urucum, eritorbato de sódio e urucum + eritorbato de sódio apresentaram baixos valores de TBARS ao longo do armazenamento, sendo significativamente menores que a amostra controle. Os teores de lipídios totais foram maiores nas amostras grelhadas comparado às amostras cruas devido à perda de umidade. Dentre os óxidos de colesterol que podem ser determinados pelo método que foi desenvolvido e validado, foram identificados apenas 5 óxidos de colesterol: 7- cetocolesterol, a-epoxicolesterol, ß-epoxicolesterol, 7a-hidroxicolesterol e7ß- hidroxicolesterol. Destes, apenas o 7-cetocolesterol e o 7a-hidroxicolesterol foram quantificados nas amostras controle cru e grelhada durante a estocagem, por causa que os demais estavam abaixo do limite de detecção. Os ácidos graxos predominantes foram: ácido oleico, ácido palmítico, ácido linoleico, ácido esteárico, ácido palmitoleico, os quais representam cerca de 97% do total de ácidos graxos identificados. O tratamento térmico promoveu diminuição nos teores de ácidos graxos mono-insaturados e poli-insaturados. Houve perda significativa de ácidos graxos poli-insaturados durante o armazenamento para todos os tratamentos estudados. A maior porcentagem de perda foi observada para as amostras controle e com urucum, seguidas das amostras contendo eritorbato de sódio e eritorbato de sódio + urucum. Os resultados obtidos para óxidos de colesterol, TBARS e alteração na composição de ácidos graxos confirmam o efeito antioxidante do eritorbato de sódio na carne suína / Abstract: This study evaluated the effect of adding annatto and sodium erythorbate on lipid oxidation on pork meat. For this, pork loin was grounded and divided into four portions. One portion served as control without addition of antioxidants and the other three were added 0.05% annatto, 0.1% sodium erythorbate and 0.05% annatto + 0.1% sodium erythorbate. From each portion, patties were molded and packed in films of low density polyethylene and stored at -18 °C for 120 days. At zero, 30, 60, 90 and 120 days of storage, the patties were grilled at 165 °C for approximately 4 minutes each side. Measurement of thiobarbituric acid reactive substances (TBARS), the determination of cholesterol oxides and fatty acid composition were performed to verify the oxidation. Simultaneously, the stability of bixin was evaluated during storage. Assessments of total lipids and fatty acids composition were carried out at day zero and after 120 days of storage. Bixin quantification was carried out at 0, 15, 30, 45, 60, 75, 90 and 120 days of storage at ¿18 °C only in grilled meat. The samples contain ing annatto, sodium erythorbate and annatto + sodium erythorbate showed low TBARS values during storage, being significantly lower content than the control sample during the 120 days. The total lipids content was higher in the grilled than in the raw samples due to moisture loss. Five cholesterol oxides were identified: 7-ketocholesterol, a-epoxycholesterol, ß-epoxycholesterol, a-hidroxycholesterol, ß-hidroxycholesterol. Only 7-ketocholesterol and 7a-hydroxycholesterol were quantified in control samples and increased with storage time and thermal treatment. The predominant fatty acids were 18:1n-9, 16:0, 18:2n-6, 18:0 and 16:1n-7, representing about 97% of the total fatty acids identified. The thermal treatment resulted in a significant decrease in the level of monounsaturated fatty acid and polyunsaturated fatty acid. There was significant loss of polyunsaturated fatty acid during storage for all treatments. The highest percentage of loss was observed for the control and with annatto samples, followed by samples containing sodium erythorbate and sodium erythorbate + annatto. The results obtained for oxides of cholesterol, TBARS and changes in fatty acid composition confirm the antioxidant effect of sodium erythorbate in pork meat / Mestrado / Mestre em Ciência de Alimentos

Este trabalho teve como objetivo o estudo do efeito da atmosfera modificada associada a embalagens de transporte tipo \"masterpack, na vida útil da carne suína refrigerada. Foram realizadas análises microbiológicas, físico-químicas, bioquímicas e sensoriais visuais. Foram utilizados cortes de lombo suíno (Longissimus dorsi) acondicionados em bandejas de poliestireno expandido recobertas com filme de poli (cloreto de vinila). As bandejas foram acondicionadas em embalagens secundárias de transporte tipo masterpack (6 bandejas por embalagem). Foram utilizados 3 tipos de atmosfera modificada (Composições gasosas): A=75%O2+25%CO2; B= 50%O2+50%CO2 e C=100%CO2. As carnes foram armazenadas em câmara frigorífica por 22 dias. Em intervalos pré-determinados (1, 8, 15 e 22 dias) foram realizadas análises microbiológicas (psicrotróficos aeróbios e Pseudomonas sp.), físico-químicas (composição gasosa, pH, cor, perda de água por exsudação, perda de água por cocção e maciez), bioquímicas (oxidação lipídica, concentração de metamioglobina e eletroforese bi-dimensional) e sensoriais visuais (em balcão expositor). Observou-se que não houve crescimento de microrganismos psicrotróficos aeróbios e Pseudomonas sp. até 15 dias de armazenamento independente da composição gasosa. Houve efeito significativo (P<0,05) de Composição gasosa e de Tempo de armazenamento praticamente em todas as variáveis analisadas, com exceção da perda de água por exsudação, maciez e concentração de metamioglobina. As principais diferenças ocorreram com relação à cor das carnes. De maneira geral, os valores de L* aumentaram durante o armazenamento enquanto que os de a* diminuíram significando que ocorreu certa descoloração da carne. Os bifes das Composições A e B tiveram coloração mais rósea com valores de a* e c* superiores aos da Composição C. As amostras de carne da Composição C tiveram menores valores de TBARS que as demais. A análise sensorial indicou preferência do consumidor pelas amostras das Composições A e B e os resultados de cor determinados após a análise sensorial indicaram que após a abertura dos masterpacks, os bifes sofreram descoloração, sendo que os bifes da Composição A e B mantiveram a coloração rósea por mais tempo. Na análise de eletroforese bi-dimensional realizada com amostras de carne suína da Composição A em 3 tempos distintos, foram identificados média de 255 spots com ponto isoelétrico variando de 3 a 10 e peso molecular de 13 a 94 kDa. Concluiu-se que, do ponto de vista microbiológico, as três composições gasosas estudadas conservaram os bifes de lombo suíno por até 15 dias de armazenamento, porém, somente as atmosferas com altas concentrações de O2 (>50%) garantiram a preservação da cor e aparência geral dos bifes. A técnica da eletroforese bidimensional é promissora para o entendimento, em nível molecular, das mudanças, principalmente de cor, que ocorrem na carne embalada com atmosfera modificada durante o armazenamento. Porém, ainda há a necessidade de mais estudos. / The aim of this work was to study the effect of modified atmosphere associated to \"masterpack\" transport packages in the shelf-life of refrigerated pork meat. Microbiological, physical-chemical, biochemical and visual analyses were made. Pork loin (Longissimus dorsi) cuts placed in trays of expanded polystyrene, covered with poly(vinyl chloride) films were used in this study. The trays were placed in a high gas barrier secondary masterpack (78.5 x 48.5 cm, 0.35m2, Cryovac) package, with six trays per masterpack (MP). Three modified atmosphere (gas compositions) were tested: A=75%O2+25%CO2; B= 50%O2+50%CO2 e C=100%CO2. The meat was kept in a refrigerated chamber for 22 days. At pre-established intervals (1, 8, 15 and 22 days) of storage, microbiological (aerobic psychrotrophic and Pseudomonas sp.), physical-chemical (gaseous composition, pH, colour, dripping loss, cooking loss and tenderness), biochemical (lipid oxidation, metmyoglobin concentration and bidimensional electrophoresis) and visual analyses were carried out. It was observed that for up to 15 days of storage there was neither growth of aerobic psychrotrophic microorganisms nor Pseudomonas sp. independent of the Gas composition. There was significant effect (P<0.05) of Gas composition and of Storage Time in almost all the analyzed variables, except for drip loss, tenderness and metmyoglobin concentration. The main differences found were related to the meat colour. In general, the values of L * increased during storage while a* decreased, meaning some discoloration of meat. The steaks of Gas compositions A and B had better coloration with values of the *a and c * greater than Treatment C. The samples of meat of Gas composition C had lower values for TBARS compared to other treatments. The sensory analysis indicated the panelists´ preference for the samples of Gas compositions A and B, and the colour tests made after the sensorial analysis indicated that the steaks of Treatment A and B maintained the pinky coloration for longer time. In the analysis of bi-dimensional electrophoresis applied to the samples of pork loin meat of Treatment A, carried out in 3 replicates, nearly 255 spots were identified with isoelectric point varying from 3 to 10 and molecular weight from 13 to 94 kDa. Based on the microbiological data, it was concluded that the three studied Gas combinations preserved the pork loin steaks for up to 15 days of storage, however, only the atmospheres with higher concentrations of O2 (>50%) guaranteed the preservation of the colour and the general appearance of the steaks. The bidimensional electrophoresis is a promising technique for the understanding, in molecular level, of the changes, mainly in colour, that happen in modified atmosphere packed meat. However, there is still need for further studies.

The wild fauna represent an option of protein source to Brazil and others countries of Latina America, Europe and Asia. In this context, the greater rhea and others ratites are very valorized in the market, because of the healthy read meat that is introduced what is similar to others sorts of slaughter. This work had the objective to develop and to characterize a cured fermented sausage with rhea meat (Rhea Americana) and the pork meat in the Brazilian market. In the formulations of the cured fermented sausage used five meat combinations (90% rhea, 67,5% rhea / 22,5% pork, 45% rhea / 45% pork, 22,5% rhea / 67,5% pork, 90% pork). The products elaborated were appraised for analysis physicochemical, microbiologics, and sensorials. The results of phisicochemical analyzes sowed that the proctucts elaboreteds were in the vigor law to the salami, therefore water activity varieted from 0,88 to 0,90 (maximum 0,92), umided varieted from 35,93% to 41,07% (maximum 40%), fat varieted from 29,89 from 31,03 (maximum 35%) and protein variated from 29,89% to 31,03% (minimum 20%). The results indicated that all products developed showed secure to the microbiologic seen. The sensorial analyze revealed bigger preference to the cured sausages that contains elevated percentage of the pork meat in relation to the rhea meat, therefore the cured sausages that contains 22,5% of rhea meat and 67,5% of pork meat obtained the best valuation of the colour, smell, texture and savour. The products developed with more proportion of rhea meat in relation to the pork obtained the minor preference for the provers panel, moreover the formulated cured sausages with 90% of rhea meat received undervaluation. Is follow that, in the present work, the cured fermented sausages that have a formulation of 22,5% of rhea meat and 67,5% of pork meat reunited characteristics to be framed into the vigor law of salami and are the most appropriate to be into the Brazilian market as a alternative font of proteins to the human consumption. / A fauna silvestre representa uma opção de fonte protéica para o Brasil e outros países da América Latina, Europa e Ásia. Nesse contexto, a ema e outras ratitas, são muito valorizadas no mercado pela carne vermelha saudável que apresentam, que é similar a outras espécies de abate. Este trabalho teve como objetivo desenvolver e caracterizar um embutido curado fermentado contendo carne de ema (Rhea americana) e carne de suíno, no mercado brasileiro. Nas formulações dos embutidos, utilizou-se cinco combinações cárneas (90% ema, 67,5% ema / 22,5% suíno, 45% ema / 45% suíno, 22,5% ema / 67,5% suíno, 90% suíno). Os produtos elaborados foram avaliados por análise físico-químicas, microbiológicas e sensoriais. Os resultados das análises físico-químicas mostraram que os produtos elaborados estavam dentro da legislação vigente para salame, sendo que a atividade de água variou de 0,88 a 0,90 (máximo 0,92), umidade variou de 35,93% a 41,07% (máximo 40%), gordura variou de 19,67% a 23,53% (máximo 35%) e proteína variou de 29,89% a 31,03% (mínimo 20%). Os produtos desenvolvidos apresentaram-se seguros sob o ponto de vista microbiológico. A análise sensorial revelou maior preferência pelos embutidos contendo percentagem mais elevada de carne de suíno em relação à carne de ema, sendo que os embutidos contendo 22,5% de carne de ema e 67,5% de carne de suíno obtiveram as melhores avaliações da cor, odor, textura e sabor. Os produtos desenvolvidos com maior proporção de carne de ema em relação ao suíno tiveram a menor preferência pelo painel de avaliadores, sendo que os embutidos formulados com 90% de carne de ema receberam as menores avaliações. Conclui-se que no presente trabalho, os embutidos curados fermentados que possuem uma formulação de 22,5% de carne de ema e 67,5% de carne de suíno reuniram características para serem enquadrados na legislação vigente de salame e são os mais adequados para serem lançados no mercado brasileiro como uma fonte alternativa de proteínas para o consumo humano.

Einleitung: Salmonellen und Yersinien haben als zweit- und dritthäufigste Verursacher bakterieller Gastroenteritiden in Deutschland und Europa im Jahr 2017 eine große Bedeutung als Lebensmittelinfektionserreger. Übertragen werden sie hauptsächlich durch den Verzehr roher, unzureichend gekühlter oder ungenügend erhitzter Schweinefleischerzeugnisse (Schweinemett, Hackepeter, kurz gereifte Rohwürste). Der Eintrag in die Lebensmittelkette erfolgt über symptomlose Trägertiere, die am Schlachthof in der Lebendund Fleischuntersuchung nicht als solche identifizierbar sind. Durch Kreuzkontaminationen kann es zur Verschleppung der Erreger auf die Schlachttierkörperoberflächen eigentlich gesunder Tiere kommen. Die vorherrschenden Hygienemaßnahmen am Schlachthof haben bisher nicht zu einer Verringerung des Auftretens dieser Bakterien geführt. Alternativ könnte gepulstes Licht (GL) als zusätzliches Dekontaminationsverfahren zum Einsatz kommen. Dessen antimikrobielle Wirksamkeit wurde bereits in zahlreichen Studien nachgewiesen. In der Literatur fehlten jedoch bislang Daten zur Inaktivierung von Salmonella ssp. auf Schwarte und Schweinelachs. Bezüglich Yersinia ssp. lagen noch gar keine Studien vor. Ziel der Untersuchungen: Ziel dieser Arbeit war es, die Inaktivierung beider Erreger auf oben genannten Matrices zu testen und, unter Berücksichtigung chemischer und sensorischer Attribute der Produkte sowie die Eignung des Verfahrens für die Praxis abzuschätzen. Material und Methoden: Für die Untersuchungen mit künstlich inokulierten Schwarte- und Schweinefleischproben wurden die humanpathogenen Bakterien S. Typhimurium und Y. enterocolitica (Biotyp 4) verwendet. Die antimikrobielle Wirkung von GL wurde bei Fluences zwischen 0,52 und 19,11 J/cm² geprüft. Farb- bzw. Temperaturveränderungen auf der Probenoberfläche wurden mit Hilfe eines Spektrophotometers (CM 600 d, Konica Minolta) respektive eines Infrarotthermometers (104 IR, Testo) ermittelt. Zur Beurteilung der Lipidoxidation wurde die TBARS-Methode angewandt und die Proben maximal 10 Tage bei 4° C gelagert. Veränderungen bezüglich des Geruchs wurden bei Fluences von 0.52, 4.96 und 12.81 J/cm² mittels eines Konsensprofils beurteilt. Ergebnisse: Auf Schwarte konnten innerhalb von Sekunden Reduktionen von 1,73-3,16 log (S.) und von 1,48-4,37 log (Y.), auf Schweinelachs hingegen 1,7 log-Stufen für beide Mikroorganismen erreicht werden. Moderate bis starke Behandlungsregime (≥7,36 J/cm²) führten zu einer deutlich wahrnehmbaren Farbveränderung (E*ab ≥ 3) von Schwarte, ab 9,66 J/cm² zu einem signifikanten Verlust des roten Farbanteils von Schweinelachs. Zur Bewertung einer forcierten Fettoxidation wurde Malondialdehyd (MDA) in den Proben quantitativ bestimmt. Keine der getesteten Einstellungen hatte eine Überschreitung des Grenzwertes von 0,5 μg/g, ab dem Testpersonen die Produkte als ranzig wahrnehmen, zur Folge. Eine Überprüfung des Geruches erfolgte anhand von drei getesteten Fluences, die eine niedrige (0,52 J/cm²), moderate (4,96 J/cm²) und starke (12,81 J/cm²) Behandlung repräsentieren sollten. Mit 0,52 J/cm² bestrahlte Schwarte wurde von den Panel-Mitgliedern als weniger nach Schwein und weniger fettig riechend bewertet und somit als angenehm empfunden, ansonsten wurden chemische Gerüche wahrgenommen. Schlussfolgerungen: Aus den erzielten Daten geht hervor, dass sich gepulstes Licht in niedrigen Dosen (≤0,52 J/cm²) zur Dekontamination von Schwarte eignet. Praktisch umsetzbar wäre dies am Schlachthof als geschlossene Behandlungskammer, unmittelbar nach der Eviszeration. Somit könnte der noch nicht geteilte Schlachtkörper oberflächlich behandelt werden, ohne das unter der Haut befindliche Fleisch zu erreichen und die oben genannten Veränderungen hervorzurufen. Notwendig ist hierbei die Gewährleistung des Arbeitsschutzes. In diesem Zusammenhang muss entstehendes Ozon unschädlich beseitigt werden und das Tragen einer UV-Schutzbrille in der unmittelbaren Umgebung des Gerätes angeordnet werden. Abschließend ist hervorzuheben, dass das GL als zusätzliche, unterstützende Maßnahme zur Bekämpfung von Lebensmittelinfektionserregern zu sehen ist und keine bestehenden Hygienemaßnahmen (gute Hygienepraxis) ersetzen darf. Aufgrund der geringeren Wirksamkeit auf Schweinelachs und den damit verbundenen geruchlichen Veränderungen ist eine Applikation auf Schweinefleisch ohne weiterführende Untersuchungen nicht zielführend.:Inhaltsverzeichnis ABKÜRZUNGSVERZEICHNIS ..............................................................................................III 1 EINLEITUNG ........................................................................................................... 1 2 LITERATURÜBERSICHT ........................................................................................ 3 2.1 Gepulstes Licht und gesetzliche Rahmenbedingungen ............................................. 3 2.2 Wirk- und Reparaturmechanismen, Resistenzbildung und Inaktivierungskinetik ....... 7 2.2.1 Photochemischer Effekt ................................................................................... 7 2.2.2 Photoreaktivierung ........................................................................................... 8 2.2.3 Photothermischer Effekt ................................................................................... 8 2.2.4 Physikalischer Effekt ........................................................................................ 9 2.2.5 Resistenzbildung .............................................................................................. 9 2.2.6 Inaktivierungskinetik ......................................................................................... 9 2.3 Einflussparameter ................................................................................................... 10 2.3.1 Mikroorganismus .............................................................................................10 2.3.2 Zeitpunkt der Bestrahlung ...............................................................................12 2.3.3 Matrix ..............................................................................................................12 2.4 Gepulstes Licht zur Inaktivierung von lebensmittelassoziierten Erregern in Fleischwaren .......................................................................................................... 13 2.5 Zielstellung dieser Arbeit ......................................................................................... 17 3 VERÖFFENTLICHUNG ..........................................................................................18 3.1 Eigenanteil zur Veröffentlichung ............................................................................. 18 3.2 Publikation .............................................................................................................. 18 4 ÜBERGREIFENDE DISKUSSION ..........................................................................46 4.1 Eignung des Verfahrens „Gepulstes Licht“ zur Dekontamination von Schwarte und Schweinelachs ................................................................................................. 46 4.2 Vergleich von GL mit anderen Dekontaminationsverfahren .................................... 49 4.2.1 Chemische Dekontamination ...........................................................................49 4.2.2 Physikalische Dekontamination .......................................................................49 4.2.3 Biologische Dekontamination ..........................................................................50 4.3 Alternativer Einsatz von GL..................................................................................... 51 4.4 Schlussfolgerungen ................................................................................................ 51 5 ZUSAMMENFASSUNG ..........................................................................................53 6 SUMMARY .............................................................................................................55 7 LITERATURVERZEICHNIS ....................................................................................57 ANHANG ..............................................................................................................................66 DANKSAGUNG ....................................................................................................................72 / Introduction: Since Salmonella ssp. and pathogenic Yersinia ssp. were the second and third most frequent causes for bacterial gastroenteritis in Germany and throughout Europe in 2017 they are of high significance as foodborne infectious agents. They are mainly transmitted by consumption of raw, inadequately cooled or insufficiently heated pork meat products (ground pork, minced pork, shortly ripened raw sausages). Subclinically infected pigs, so-called “carriers”, cannot be detected during ante- and post-mortem inspection in the slaughterhouse. Cross-contamination can lead to bacterial dissemination onto actually S.- or Y.-free carcasses. Prevailing hygienic measures could not reduce bacterial prevalence in the abattoir so far. Thus, pulsed light (PL) may be used as an additional decontamination procedure. Its antimicrobial potential was proven in numerous studies. However, there are no data in the scientific literature about inactivation of Salmonella ssp. on pork skin and loin. Moreover, no experiments with Yersinia in connection with pulsed light have been performed until now. Aim of this study: Hence, the aim of this work was to investigate the inactivation of both microorganisms on above-mentioned matrices and to assess the suitability of the PL treatment for implementation in a slaughterhouse considering chemical and sensory alterations of the products. Materials and Methods: For experiments with artificially inoculated pork skin and loin samples human-pathogenic bacteria S. Typhimurium and Y. enterocolitica (Biotype 4) were used. The antimicrobial effect of PL was tested at fluences between 0.52 and 19.11 J/cm². Color and temperature changes on the sample surface were determined by means of a spectrophotometer (CM 600 d, Konica Minolta) or an infrared thermometer (104 IR, Testo). The TBARS method was used to assess lipid per-oxidation and the samples were stored at 4° C for a maximum of 10 days. Odor changes were appraised at fluences of 0.52, 4.96 and 12.81 J/cm² using consensus profiling. Results: On pork skin reductions of 1.73-3.16 log (S.) and of 1.48-4.37 log (Y.) were achieved within seconds. In contrast, on pork loin only 1.7 log of both microorganisms were maximally inactivated. Moderate to strong treatments (≥7.36 J/cm²) led to distinct color changes (E*ab ≥ 3) in pork skin, fluences above 9.66 J/cm² to a significant loss of red color in pork loin. For evaluation of possible accelerated lipid peroxidation malondialdehyde (MDA) was analyzed quantitatively in samples. None of the tested parameter combinations resulted in threshold value exceedance of 0.5 μg MDA/g which is the point where panel members start to perceive products as rancid. Odor appraisal was carried out using three fluences representing a mild (0.52 J/cm²), moderate (4.96 J/cm²) and strong (12.81 J/cm²) treatment. Pork skin treated with 0.52 J/cm² was assessed as less porky, less fatty and, thus, pleasant by panel members, apart from that chemical odors were perceived. Conclusions: From the available data it appears that pulsed light could be used in mild doses (≤0.52 J/cm²) for pork skin decontamination. Practically, a PL-unit could be designed as a closed chamber, implemented directly after the evisceration in the abattoir. This way, the not yet separated carcass could be treated superficially without reaching the meat surface preventing the above-mentioned alterations. Guarantee of safety at work also plays an important role. Emerging ozone must be evacuated safely and UV-protection glasses should be worn in direct proximity to the PL-system. Finally, one needs to consider, that PL should be regarded as an additional, supportive measure to control foodborne pathogens and not as a replacement for existing hygiene standards (good hygiene practice). An application on pork meat does not seem to be conducive because of its lower effect on pork loin and the associated odor changes.:Inhaltsverzeichnis ABKÜRZUNGSVERZEICHNIS ..............................................................................................III 1 EINLEITUNG ........................................................................................................... 1 2 LITERATURÜBERSICHT ........................................................................................ 3 2.1 Gepulstes Licht und gesetzliche Rahmenbedingungen ............................................. 3 2.2 Wirk- und Reparaturmechanismen, Resistenzbildung und Inaktivierungskinetik ....... 7 2.2.1 Photochemischer Effekt ................................................................................... 7 2.2.2 Photoreaktivierung ........................................................................................... 8 2.2.3 Photothermischer Effekt ................................................................................... 8 2.2.4 Physikalischer Effekt ........................................................................................ 9 2.2.5 Resistenzbildung .............................................................................................. 9 2.2.6 Inaktivierungskinetik ......................................................................................... 9 2.3 Einflussparameter ................................................................................................... 10 2.3.1 Mikroorganismus .............................................................................................10 2.3.2 Zeitpunkt der Bestrahlung ...............................................................................12 2.3.3 Matrix ..............................................................................................................12 2.4 Gepulstes Licht zur Inaktivierung von lebensmittelassoziierten Erregern in Fleischwaren .......................................................................................................... 13 2.5 Zielstellung dieser Arbeit ......................................................................................... 17 3 VERÖFFENTLICHUNG ..........................................................................................18 3.1 Eigenanteil zur Veröffentlichung ............................................................................. 18 3.2 Publikation .............................................................................................................. 18 4 ÜBERGREIFENDE DISKUSSION ..........................................................................46 4.1 Eignung des Verfahrens „Gepulstes Licht“ zur Dekontamination von Schwarte und Schweinelachs ................................................................................................. 46 4.2 Vergleich von GL mit anderen Dekontaminationsverfahren .................................... 49 4.2.1 Chemische Dekontamination ...........................................................................49 4.2.2 Physikalische Dekontamination .......................................................................49 4.2.3 Biologische Dekontamination ..........................................................................50 4.3 Alternativer Einsatz von GL..................................................................................... 51 4.4 Schlussfolgerungen ................................................................................................ 51 5 ZUSAMMENFASSUNG ..........................................................................................53 6 SUMMARY .............................................................................................................55 7 LITERATURVERZEICHNIS ....................................................................................57 ANHANG ..............................................................................................................................66 DANKSAGUNG ....................................................................................................................72

Listeria monocytogenes est responsable de la listériose, une toxi-infection alimentaire présentant un taux de mortalité élevé (20 à 30%) chez les populations à risque. Les produits de la filière porcine ont été incriminés à plusieurs reprises dans des éclosions de listériose. En transformation, la contamination des produits prêts-à-manger est d’une importance particulière puisque ces aliments sont consommés sans préparation subséquente. Le pathogène, par son caractère psychrophile et sa capacité à former des biofilms est en mesure de s’établir et de persister dans les environnements de production alimentaire. Il peut alors être transféré de niches environnementales vers les produits de viande. Cette contamination croisée est inhérente à l’introduction préalable de L. monocytogenes dans l’environnement de transformation. Il a été rapporté que les pièces de viande crue provenant des étapes en amont de la transformation constituent la principale voie d’entrée de L. monocytogenes en atelier de transformation. Dans la nature, les biofilms sont composés de plusieurs microorganismes dont l’identité et les interactions façonnent le développement des communautés microbiennes. Le microbiote d’accompagnement a été proposé comme facteur pouvant influencer la présence et la persistance de L. monocytogenes. Ainsi, la présente thèse a pour but d’identifier des déterminants bactériens présents dans le microbiote des surfaces en contact avec les produits de viande en salle de découpe en abattoir porcin associés à la présence ou à l’absence de L. monocytogenes. La caractérisation du microbiote ainsi que la détection de L. monocytogenes ont été réalisées en parallèle sur les échantillons de surfaces recueillis. Les analyses de diversité menées sur les résultats issus du séquençage de l’ARNr 16S ont révélé une hétérogénéité dans la répartition des genres bactériens sur ces surfaces en fonction des lignes de production ainsi qu’en fonction des différentes visites. La présence de déterminants microbiens a permis la construction de deux modèles prédictifs basés sur les forêts d’arbres décisionnels permettant, sur la base du microbiote de chaque échantillon, de prédire son appartenance à une visite (à 94%) et à une ligne de production (à 88%). L. monocytogenes a été retrouvée dans 12,24% des échantillons de surfaces de découpe récoltés. Une distribution non stochastique des isolats a été observée (sur trois des six lignes de production) suggérant une localisation préférentielle de L. monocytogenes en salle de découpe. La caractérisation des isolats a révélé une faible diversité génétique ainsi que la présence de plusieurs caractéristiques associées à une adaptation à l’environnement de production et à une atténuation de la virulence. L’outil statistique MaAsLin a permis d’identifier le taxon Veillonella comme déterminant bactérien de la présence de L. monocytogenes sur les surfaces de découpe. Il a pu être démontré par approche culturale, en laboratoire, que Veillonella dispar et Veillonella atypica augmentaient significativement la croissance et la survie de L. monocytogenes en cocultures planctoniques ainsi qu’en biofilms. Les résultats obtenus suggèrent que l’action de Veillonella serait médiée par des composés sécrétés ou rendus disponibles par la bactérie. Les résultats de la présente étude contribuent à une meilleure compréhension des patrons de contamination associés à L. monocytogenes en abattoir. / Listeria monocytogenes is a foodborne pathogen that can cause severe illness in high-risk groups such as the immunocompromised and the elderly, who face a mortality rate of 20 to 30% with exposure to this deadly bacterium. Pork products have been incriminated on several occasions in listeriosis outbreaks. Contamination of ready-to-eat products is of particular importance since this kind of food is consumed without prior cooking. The pathogen's psychrophilic nature and its ability to form biofilms enable its establishment and persistence in food production environments. The bacterium can then be transferred from environmental niches to the food products. This cross-contamination is inherent to the prior introduction of L. monocytogenes into the ready-to-eat processing environment. It has been reported that raw meat cuts from the upstream processing stages constitute the main route of entry of L. monocytogenes into the ready-to-eat processing environment. The accompanying microbiota has been proposed as a factor that can influence the presence and persistence of L. monocytogenes. In processing environments, biofilms are composed of several microorganisms whose identity and interactions shape the development of microbial communities. Thus, the aim of the present thesis was to identify bacterial determinants, present in the microbiota of surfaces in contact with meat products in the cutting room of a pig slaughterhouse, associated with the presence or absence of L. monocytogenes. The characterization of the surface’s microbiota and the detection of L. monocytogenes were carried out in parallel on the surface samples collected. Diversity analyses carried out following 16S rRNA sequencing revealed heterogeneity in the distribution of bacterial genera on these surfaces, depending on the production line and the visit. The presence of microbial determinants enabled the development of two predictive models based on random forests classification algorithms, which, based on the microbiota of a sample, predicted its belonging to a visit (at 94%) and to a production line (at 88%). L. monocytogenes was found in 12,24% of the cutting room surfaces samples. A non-stochastic distribution of the isolates was observed (only three of the six production lines were contaminated) suggesting a preferential localization of L. monocytogenes in the cutting room. Isolates characterization revealed low genetic diversity and the presence of several genes associated with adaptation to the production environment and attenuation of virulence. Using the MaAsLin statistical tool, the Veillonella taxon was identified as a bacterial determinant of the presence of L. monocytogenes on the cutting room surfaces. Using a cultural approach, it was demonstrated that Veillonella dispar and Veillonella atypica significantly increased the growth and survival rates of L. monocytogenes in planktonic cocultures and biofilms. The results suggested that the action of Veillonella is mediated by compounds secreted or made available by the bacterium. The results of the present study contribute to a better understanding of L. monocytogenes contamination patterns in swine slaughterhouses.

Se estudió la influencia de la tecnología del sacrificio sobre la calidad de la canal y la carne porcinas. El trabajo consistió en estudiar minuciosamente todas las operaciones llevadas a cabo en un matadero industrial de gran capacidad, desde la recepción de los cerdos, hasta la obtención de la canal refrigerada, con el objeto de detectar y, en su caso, subsanar, posibles pérdidas de calidad que pudieran ser atribuibles a la tecnología empleada. Para ello, se valoró la importancia de aquellas operaciones que podrían jugar un papel relevante en la consecución de una mejor calidad, incluido el diseño de instalaciones, tales como zonas de descarga, corrales, salas de sacrificio y faenado y cámaras frigoríficas. El estudio fue realizado sobre 2047 cerdos de cebo procedentes de 36 granjas, realizando diferentes medidas y ensayos según las operaciones estudiadas. Se determinó el peso, magro y panículo adiposo de la canal, estableciéndose su clase comercial y conformación subjetiva. La temperatura de la canal fue estudiada en el músculo SM a 3 niveles de profundidad (superficial, medio y profundo) a 45 min, 2 y 24 h. pm. La calidad de la carne fue estimada en el músculo SM a partir de medidas de pH (45 min, 2, 8 y 24 h) y CE (45 min, 2 y 24 h). Las carnes fueron clasificadas como PSE (CE2>8 mS/cm), DFD (pH86,2) y Normales cuando la CE2<6 mS/ cm y el pH8<6. Los resultados obtenidos muestran como la calidad de la carne va a estar condicionada por el manejo presacrificio, la refrigeración de las canales, y en menor medida, por el faenado. Especialmente críticos son el reposo, acarreo y aturdido, como las operaciones más influyentes en vida del animal, junto con los ritmos de sacrificio que puedan sobrepasar la capacidad frigorífica del sistema de oreo rápido. También se encontraron mermas en la calidad de la carne como consecuencia del diseño y ubicación inadecuadas de algunas instalaciones o equipos. / The influence of the slaughter technology on carcass and pork meat quality was studied. The work consisted in a throughout study including all the operations carried out in a great capacity industrial slaughter, from the arrival of the animals to the refrigerated carcass. This was made in order to detect and correcting possible quality losses related to the technology applied. For this purpose, it was considered the most important processes that could have influence on the meat quality, among them were included: installation design, loading areas, corrals, slaughtering rooms, and refrigeration rooms. 2047 pigs from 36 different farms were studied considering different batches and measurements according to the industrial stage under study. Weight, lean, and backfat of carcass were determined in order to establish their commercial type and subjective conformation. SM temperature at 45 min. 2 and 24 h pm was measured at three different deep levels (surface, middle, bottom). pH (45min. 2,8,and 24h pm and CE (45min, 2, and 24h pro) measurements at SM were used for the estimation of meat quality. Meat was classified according to the latest parameters as PSE (CE2>8 mS/cm), DFD (PH8>6.2), and normal (CE2<6mS/cm and pH8<6). The results obtained showed the relationship between antemortem handling, carcass refrigeration conditions, and slaughter handling with meat quality. The most critical parameters affecting meat quality can be considered: resting animal, entry of animals into the slaughter rooms, stunning, and finally refrigeration room capacity being enough to keep the slaughtering rate. Losses of meat quality were also found because of non-adequate design and location of the installations.

Tesis por compendio / [ES] Se han desarrollado mediante termoprocesado películas multicapa biodegradables activas para el envasado de alimentos, combinando películas de almidón mejoradas y de una mezcla de poliésteres (PLA-PHBV), con diferentes ácidos fenólicos (ferúlico, p-cumárico y protocatecuico). En las películas almidón de yuca o de maíz se incorporaron gomas de origen microbiano (xantana y gelano) (10%) para mejorar sus propiedades funcionales. Las gomas mejoraron las propiedades mecánicas y de barrera al vapor de agua y al oxígeno de los films de almidón. Estos films se combinaron con films mezcla de PLA:PHBV en bicapas almidón-poliésteres por termocompresión. Las bicapas presentaron una alta capacidad barrera al oxígeno y al vapor de agua comparado con sus respectivas monocapas. La capa de poliéster contribuyó al refuerzo mecánico de la bicapa, aportando alta capacidad de barrera al vapor de agua, mientras que la capa de almidón aportó alta capacidad de barrera al oxígeno a la bicapa. La bicapa con almidón de yuca y goma gelano presentó la mejor adhesión entre capas, con propiedades funcionales adecuadas para el envasado de alimentos. Los ácidos ferúlico, p-cumárico y protocatecuico, con propiedades antimicrobianas y antioxidantes, se incorporaron (2%) en los films mezcla de PLA:PHBV para obtener films activos. Los ácidos fenólicos modificaron positivamente las propiedades de la mezcla de poliésteres, incrementando su módulo de elasticidad y resistencia a la fractura y su capacidad de barrera al vapor de agua y al oxígeno, al tiempo que aumentaron levemente la Tg del material. El ácido protocatecuico provocó los mayores efectos, afectando a la cristalización del PHBV. La liberación de estos compuestos en diferentes simulantes alimentarios (con polaridad alta e intermedia) fue muy limitada en cuanto a velocidad y cantidad liberada, lo que disminuyó la capacidad de las películas para inhibir de forma significativa el crecimiento de Listeria innocua inoculada en medio de cultivo. Estos films, con y sin compuestos activos, se desintegraron en condiciones de compostaje, sin efecto significativo de los ácidos fenólicos. Los films sin activos y con ácido ferúlico se biodegradaron completamente después de 20 días de compostaje, mientras que los films que contenían ácido p-cumárico y protocatecuico lo hicieron en 21 y 26 días, respectivamente. Por lo tanto, ninguno de los ácidos fenólicos incorporados inhibió el proceso de biodegradación, pero se retardó el proceso, dependiendo del grado de retención del compuesto en la matriz polimérica. Los films bicapa biodegradables constituidos por una capa de almidón-gelano y otra de PLA:PHBV, con y sin ácidos fenólicos, se caracterizaron en sus propiedades mecánicas y de barrera al vapor de agua y al oxígeno y se utilizaron para el envasado de carne de cerdo, evaluando su calidad durante el almacenamiento a 5 °C. La presencia de ácidos fenólicos disminuyó el módulo elástico y la tensión de fractura de las bicapas y mejoró su capacidad de barrera al vapor de agua y al oxígeno. Esto último, junto al efecto activo de los ácidos, contribuyó a mejorar la conservación de la carne durante el almacenamiento, reduciendo los niveles de oxidación lipídica, cambios de pH y pérdidas de peso de las muestras envasadas, así como el crecimiento microbiano, especialmente coliformes totales y bacterias ácido-lácticas. Los films bicapa biodegradables con ácidos fenólicos, a base de almidón y poliésteres, se muestran como una estrategia adecuada para obtener materiales de envasado activo, con propiedades funcionales próximas a las de algunos plásticos sintéticos comúnmente utilizados en el envasado de alimentos. Estos materiales pueden alargar la vida útil de los alimentos, mitigando el impacto ambiental de los envases plásticos ya que pueden ser compostados. / [CA] S'han desenvolupat, mitjançant termoprocesat, pel·lícules multicapa biodegradables actives per a l'envasament d'aliments, combinant pel·lícules de midó millorades i d'una mescla de polièsters (PLA-PHBV), amb diferents àcids fenòlics (ferúlic, p-cumàric i protocatecuic). En les pel·lícules midó de iuca o de dacsa es van incorporar gomes d'origen microbià (xantana i gellan) (10%) per a millorar les seues propietats funcionals. Les gomes van millorar les propietats mecàniques i de barrera al vapor d'aigua i a l'oxigen dels films de midó. Aquests films es van combinar amb films mescla de PLA:PHBV en bicapes midó-polièsters per termocompresió. Les bicapes van presentar una alta capacitat barrera a l'oxigen i al vapor d'aigua comparat amb les respectives monocapes. La capa de polièster va contribuir al reforç mecànic de la bicapa, aportant alta capacitat de barrera al vapor d'aigua, mentre que la capa de midó va aportar alta capacitat de barrera a l'oxigen a la bicapa. La bicapa amb midó de iuca i goma gellan va presentar la millor adhesió entre capes, amb propietats funcionals adequades per a l'envasament d'aliments. Els àcids ferúlic, p-cumàric i protocatecuic, amb propietats antimicrobianes i antioxidants, es van incorporar (2%) en els films mescla de PLA:PHBV per a obtindre films actius. Els àcids fenòlics van modificar positivament les propietats de la mescla de polièsters, incrementant el seu mòdul d'elasticitat i resistència a la fractura i la seua capacitat de barrera al vapor d'aigua i a l'oxigen, al mateix temps que van augmentar lleument la Tg del material. L'àcid protocatecuic va provocar els majors efectes, afectant la cristal·lització del PHBV. L'alliberament d'aquests compostos en diferents simulants alimentaris (amb polaritat alta i intermèdia) va ser molt limitada en quant a velocitat i quantitat alliberada, la qual cosa va disminuir la capacitat de les pel·lícules per a inhibir de manera significativa el creixement de Listeria innocua inoculada en medi de cultiu. Aquests films, amb i sense compostos actius, es van desintegrar en condicions de compostatge, sense efecte significatiu dels àcids fenòlics. Els films sense actius i amb àcid ferúlic es biodegradaren completament després de 20 dies de compostatge, mentre que els films que contenien àcid p-cumàric i protocatecuic ho van fer en 21 i 26 dies, respectivament. Per tant, cap dels àcids fenòlics incorporats va inhibir el procés de biodegradació, però es va retardar el procés, depenent del grau de retenció del compost en la matriu polimèrica. Els films bicapa biodegradables constituïts per una capa de midó-gellan i una altra de PLA:PHBV, amb i sense àcids fenòlics es van caracteritzar en les seues propietats mecàniques i de barrera al vapor d'aigua i a l'oxigen i es van utilitzar per a l'envasament de carn de porc, avaluant la qualitat a llarg del emmagatzematge a 5 °C. La presència d'àcids fenòlics va disminuir el mòdul elàstic i la tensió de fractura de les bicapes i va millorar la seua capacitat de barrera al vapor d'aigua i a l'oxigen. Això últim, junt a l'efecte actiu dels àcids, va contribuir a millorar la conservació de la carn durant l'emmagatzematge, reduint els nivells d'oxidació lipídica, canvis de pH i pèrdues de pes de les mostres envasades, així com el creixement microbià, especialment coliformes totals i bacteris àcid-làctics. Els films bicapa biodegradables amb àcids fenòlics, a base de midó i polièsters, es mostren com una estratègia adequada per a obtindre materials d'envasament actiu, amb propietats funcionals pròximes a les d'alguns plàstics sintètics comunament utilitzats en l'envasament d'aliments. Aquests materials poden allargar la vida útil dels aliments, mitigant l'impacte ambiental dels envasos plàstics ja que poden ser compostats. / [EN] Active biodegradable multilayer films have been developed by thermoprocessing for food packaging purposes, combining improved starch films and a blend of polyesters (PLA-PHBV), with different phenolic acids (ferulic, p-coumaric and protocatechuic). Into the cassava or maize starch films, gums of microbial origin (xanthan and gellan) were incorporated (10%) to improve their functional properties. The gums improved the mechanical and barrier properties to water vapor and oxygen of the starch films. These films were combined with PLA:PHBV blend films in starch-polyester bilayers by thermocompression. The bilayers exhibited high barrier capacity to oxygen and water vapor compared to their respective monolayers. The polyester layer contributes to the mechanical reinforcement of the bilayer, providing high water vapor barrier capacity, while the starch layer provided high oxygen barrier capacity to the bilayer. The bilayer with cassava starch and gellan gum showed the best interlayer adhesion, with adequate functional properties for food packaging applications. Ferulic, p-coumaric and protocatechuic acids, with antimicrobial and antioxidant properties, were incorporated (2%) in the PLA: PHBV blend films to obtain active films. Phenolic acids positively modified the properties of the polyester blend, increasing its elastic modulus and resistance to break and its barrier capacity to water vapor and oxygen, while slightly increasing the Tg of the material. Protocatechuic acid caused the greatest effects, affecting the crystallization of PHBV. The release of these compounds in different food simulants (with high and intermediate polarity) was very limited in terms of release rate and released amount, which reduced the ability of the films to significantly inhibit the growth of Listeria innocua inoculated in culture medium. These films, with and without active compounds, disintegrated under composting conditions, without significant effect of phenolic acids. Films without active compounds and with ferulic acid biodegraded completely after 20 days of composting, whereas films containing p-coumaric and protocatechuic acids did so in 21 and 26 days, respectively. Therefore, none of the incorporated phenolic acids inhibited the biodegradation process, but the process was delayed, depending on the degree of retention of the compound in the polymeric matrix. The biodegradable bilayer films with a layer of starch-gellan and another of PLA: PHBV, with and without phenolic acids, were characterized as to their mechanical properties and barrier capacity to water vapor and oxygen and were used for packaging of pork meat whose quality development was analysed throughout storage time at 5 °C. The presence of phenolic acids decreased the elastic modulus and resistance to break of the bilayers and improved their barrier capacity to water vapor and oxygen. The latter, together with the active effect of the acids, contributed to improving the preservation of the meat during storage, reducing the levels of lipid oxidation, changes in pH and weight losses of the packed samples, as well as microbial growth, especially total coliforms and lactic acid bacteria. Biodegradable bilayer films with phenolic acids, based on starch and polyesters, appeared as a suitable strategy to obtain active packaging materials, with functional properties close to those of some synthetic plastics commonly used in food packaging. These materials can extend the shelf-life of foods, mitigating the environmental impact of plastic packaging since they can be composted. / The authors would like to thank the Ministerio de Ciencia e Innovación of Spain, for funding this study through the Project AGL2016-76699-R and PID2019-105207RB-I00, and the predoctoral research grant # BES-2017-082040 / Hernández García, E. (2022). Biodegradable Multilayer Films for Active Food Packaging, Based on Starch and Polyesters with Phenolic Acids [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/181473 / TESIS / Compendio