Innovation - TUB-EX

Unique products with great food processing technology

Product innovation is an essential part of Tub-Ex’ DNA, and our unique products are objects of research in many countries in the world. Especially our Tublin® foil is well known in the food industry for it’s revolutionary qualities. The uniqueness of this particular product led us to win a product innovations award at the NRA Show 2011 in Chicago for it’s excellence in dry aging meat. Read more about this further down.

We take great pleasure in assisting strategic partners in developing new tailor made solutions for their specific needs and requirements and to help solve technical challenges in their production process. If you are interested in learning more about our product innovation, please refer to the list of scientific reports further down this page.

List of University and other independent reports on Tublin®

University/ participants

Description

Published

Link

Universitat Politèchnica de Valencia, Spain Arantxa Rizo; Ana Fuentes; Isabel Fernández-Segovia; José Manuel Barat

Smoke-flavoured cod obtained by a new method using water vapour permeable bags

2016 Journal of Food Engineering (179, 19-27)

http://www.sciencedirect.com/science/article/pii/S0260877416300309

Universitat Politèchnica de Valencia, Spain Arantxa Rizo; Ana Fuentes; Isabel Fernández-Segovia; José Manuel Barat

Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod

2016 LWT – Food Science and Technology (69 546e553)

http://www.sciencedirect.com/science/article/pii/S0023643816301001

Universitat Politèchnica de Valencia, Spain Arantxa Rizo; Ana Fuentes; Isabel Fernández-Segovia; José Manuel Barat

Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method

2015 Food Control 56 195e201

http://www.sciencedirect.com/science/article/pii/S0956713515001826

Dansk Kemi, Branchemagasin fra Tech Media

Modning af kød med Tublin® 10

Nr. 8, 2015

http://ipaper.ipapercms.dk/TechMedia/DanskKemi/2015/8/?Page=43

Universitat Politèchnica de Valencia, Spain Arantxa Rizo; Ana Fuentes; Isabel Fernández-Segovia; José Manuel Barat

A novel process for obtaining a smoked cod product

2014 WEFTA

http://doc.sciencenet.cn/upload/file/20141213195646595.pdf

Swedish University of Agricultural Science, Uppsala, Sweden Xin Li; Jakub Babol; Wender L.P. Bredie; Belonda Nielsen; Jana Tománkova; Kerstin Lundström

A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing.

2014 Meat Science 97 (433-442)

http://www.ncbi.nlm.nih.gov/pubmed/247690

Swedish University of Agricultural Science, Uppsala, Sweden Helena Stenström; Xin Li; Melvin Hunt; Kerstin Lundström

Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry agein bag.

2014 Meat Science 96 (661-666)

http://www.ncbi.nlm.nih.gov/pubmed/24200554

Swedish University of Agricultural Science, Uppsala, Sweden Xin Li; Jakub Babol; Anna Wallby; Kerstin Lundström

Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum.

2013 Meat Science 95 (229-234)

http://www.sciencedirect.com/science/article/pii/S0309174013002039

Universitat Politèchnica de Valencia, Spain Arantxa Rizo, Ana Fuentes, Isabel Fernández-Segovia, Rafael Masot, Miguel Alcañiz, Jose M. Barat

Development of a new salmon salting-smoking process.

2012

http://www.uppsatser.se/uppsats/3dce56db1a

Cork University, Ireland

Evaluation of packaging application using Tub-Ex film as a means of enhancing the process of dry-ageing top sirloins and tenderloin beef cuts: Effect on yield, sensory, microbiological and physiochemical assessments

2012

EBLEX (a division of the Agriculture and Horticulture Development board) on behalf of EBLEX and the University of Bristol Kim Matthews

Comparison of three methods of packaging for the ageing/maturation of beef (dry ageing, ageing in a permeable vacuum pack and standard vacuum packaging)

2010 Project No. 72505

Kansas University, KS, USA S.L. DeGeer, M.C. Hunt; C.L. Bratcher, B.A. Crozier-Dodson; D.E. Johnson; J.F. Stika

Effects of Dry Ageing of Bone-in vs. Boneless Strip Loins and Two Ageing Processes for Two Different Ageing Times

2009

http://www.sciencedirect.com/science/article/pii/S0309174009002484

SLU – Sveriges Lantbruksuniversitet Swedish University of Agricultural Science, Uppsala, Sweden Åsa Lagerstedt, Maria Lundesjö Ahnstrøm

Ageing of Beef Sirloin in air. dry- or vacuum bags

2008

Kansas University, KS, USA Maria Lundesjö Ahnström, Mark Seyfert, Melvin C. Hunt, Dallas E. Johnson

Dry ageing of beef in a bag highly permeable to water vapour

2005 Meat Science 73 (2006) 674-679

http://www.sciencedirect.com/science/article/pii/S0309174006000854

Industries

Unique products with great food processing technology

List of University and other independent reports on Tublin®

University/ participants

Description

Published

Link