Innovation
Unique products with great food processing technology.
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 | www.eblex.org.uk/research |
| 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 |