Influence of temperature on conservability of chilled vacuum packed beef from different origins (original) (raw)
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Foods
We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0–1.5 °C) and refrigerated-then-frozen storage (28 days between 0–1.5 °C then 92 days at −20 °C) under low-O2 permeability VP and high-O2 permeability VP with an antimicrobial (VPAM). Pseudomonas (PSE) and Enterobacteriaceae (EB) counts in VPAM samples were significantly higher (p < 0.05) than in VP samples at 28, 45, 90, and 120 days of storage. Microbiome data showed that bacteria of the genera Serratia and Brochothrix were more abundant in VPAM samples at 120 days, while lactic acid bacteria (LAB) dominated in VP samples. Frozen temperatures inhibited microbial growth and maintained a relatively stable microbiome. Refrigerated and frozen VPAM samples showed the greatest difference in the predicted metabolic functions at the end of st...
2011
In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified atmospheres packaging (MAP) containing 70% CO 2 /30% O 2 (MAP1); 50% O 2 /50% CO 2 (MAP2); 30% CO 2 /70% O 2 (MAP3); 50% O 2 /30% CO 2 /20% N 2 (MAP4); 30% O 2 / 30% CO 2 /40% N 2 (MAP5) on some microbiological quality of minced beef meat stored at 4 °C were investigated with pH changes in time intervals (1, 3, 5, 7, 9, 11 and 14 d). At the results, total viable counts were different significantly (P < 0.01) for packaged with MAP2. Psychrotrophs, yeasts and molds counts were smaller for packaged with MAP1 than the others, packaging with MAP5 and MAP4 were also different significantly (P < 0.01) from the other samples for inhibiting coliform counts. Vacuum packaging was not different significantly (P > 0.05) for total viable counts and psychrotrophs counts.
The influence of meat storage atmosphere on the quality parameters
Fathy A. Khalafalla a, Abdel-Rahim H.A. Hassan a* and Rabab A-H. Ali b a Food Hygiene and Control Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt. b Veterinary Medicine Directorate, Beni-Suef, Egypt., 2017
This study was carried out to assess the effect of storage conditions on the sensory, quality parameters and microbiological status of beef from the muscle “Semitendinosus”. The experiment was design into 4 groups of beef samples, the first was control and the others were unpacked, aerobic packed and vacuum packed chilled meat. The obtained results showed that the mean values of mesophilic counts were 6×10⁷±5×10⁶, 3×10⁷±3×10⁶, 3×10⁷±2×10⁶ and 5×10⁷±5×10⁶ CFU/g, while those of psychrophilic count were 5×10⁷±5×10⁶, 3×10⁶±3×10⁵, 4×10⁶±3×10⁵ and 7×10⁶±7×10⁵ CFU/g, whereas the mean values of coliforms MPN were 10⁵±10⁴, 10⁵±10⁴, 2×10⁴±10³ and 4×10⁷±2×10⁶ MPN/g, the mean values of fecal coliforms MPN were 2×10³±2×10², 4×10⁴±3×10³, 2×10³±10² and 10⁷±10⁶ MPN/g, the mean values of E. coli MPN were 9×10²±9×10, 6×10±6×10², 6×10³±10² and 2×10³±10² MPN/g and the mean values of Staphylococcus count were (9×10⁵±9×10⁴, 10⁶±10⁵, 2×10⁶±10⁵ and 2×10⁶±2×10⁵ CFU/g) for control, unpacked, aerobic packed and vacuum packed chilled stored beef, respectively. The unpacked meat showed increase in shelf life time till four days as the sensory evaluation become excellent till four days also, increased pH, drip, water holding capacity (WHC) and cooking loss at four days. Staphylococcus reach to unsatisfactory level. Area packed meat increase in shelf life time till six days showing excellent sensory evalution at six day, decreasd drip, water holding capacity and cooking loss and slowly increased in bacterial count. Anaerobic meat have the longest shelf life time till 10 days as vacuum packing reduce drip, WHC and cooking loss. Also decrease mesophilic, fecal coliform growth. The quality assurance of cold storage was discussed as well as the vacuum packaged chilled beef has long shelf –life time than aerobic packed and fresh meat. This attributed to that package and cold storage reduce microbiological and physio-chemical alterations in meat. The recommendations to extension of shelf life time were discussed.
Influence of packagIng condItIons on some mIcrobIal propertIes of mInced beef meat at 4°c storage
Bulgarian Journal of Agricultural Science
IRkIn, R., O. k. EsmER, n. DEgIRmEncIOglu and A. DEgIRmEncIOglu, 2011. Influence of packaging conditions on some microbial properties of minced beef meat at 4°C storage. Bulg. J. Agric. Sci., 17: 655-663 In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified atmospheres packaging (MAP) containing 70% CO 2 /30% O 2 (MAP1); 50% O 2 /50% CO 2 (MAP2); 30% CO 2 /70% O 2 (MAP3); 50% O 2 /30% CO 2 /20% N 2 (MAP4); 30% O 2 / 30% CO 2 /40% N 2 (MAP5) on some microbiological quality of minced beef meat stored at 4 °C were investigated with pH changes in time intervals (1, 3, 5, 7, 9, 11 and 14 d). At the results, total viable counts were different significantly (P < 0.01) for packaged with MAP2. Psychrotrophs, yeasts and molds counts were smaller for packaged with MAP1 than the others, packaging with MAP5 and MAP4 were also different significantly (P < 0.01) from the other samples for inhibiting coliform counts. Vacuum packaging was not differ...
2011
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in conventional microbiology laboratories. Furthermore, conventional culture methods are sometimes not capable of distinguishing species or genera. DNA-based molecular methods are alternative strategies for detecting viable and non-cultivable microorganisms and strict anaerobic microorganisms that are difficult to cultivate. Here, we review the microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples.
International Journal of Food Microbiology, 2016
Research into microbial community development and metabolism is essential to understand meat spoilage. Recent years have seen the emergence of powerful molecular techniques that are being used alongside conventional microbiology approaches. This enables more accurate studies on meat spoilage. The aim of this study was to investigate the influence of packaging (under vacuum and in high oxygen atmosphere) on the development of microbial communities and metabolic activities at 6°C by using culture-dependent (cultivation, ribotyping) and culture-independent (amplicon sequencing) methods. At the beginning of shelf life, the microbial community mostly consisted of Carnobacterium and Lactobacillus. After two weeks of storage, Lactococcus and Lactobacillus were the dominant genera under vacuum and Leuconostoc in high oxygen meat packages. This indicates that oxygen favoured the genus Leuconostoc comprising only heterofermentative species and hence potential producers of undesirable compounds. Also the number of volatile compounds, such as diacetyl, 1-octen-3-ol and hexanoic acids, was higher in high oxygen packages than under vacuum packages. The beef in high oxygen atmosphere packaging was detected as spoiled in sensory evaluation over 10 days earlier than beef under vacuum packaging. Leuconostoc gelidum, Lactococcus piscium, Lactobacillus sakei and Lactobacillus algidus were the most common species of bacteria. The results obtained from identification of the isolates using ribotyping and amplicon sequencing correlated, except for L. algidus, which was detected in both types of packaging by amplicon sequencing, but only in vacuum packaged samples using the culture-based technique. This indicates that L. algidus grew, but was not cultivable in high oxygen beef using the Nordic Committee on Food Analysis standard method.
International Journal of Food Microbiology, 2012
An antimicrobial polyethylene (PE) film was obtained by coating a nisin-based antimicrobial solution. PE sheets were coated on both sides and were used for the packaging of beefsteaks to be stored in air or modified atmosphere packaging (MAP, 60% O₂-40% CO₂). Microbial populations, species diversity, headspace volatile organic compounds, colour and sensory properties were monitored after 0, 1, 7 and 12 days of storage at 4 °C. The viable counts showed that there was an effect of MAP and antimicrobial film on the development of all the spoilage associated microbial populations. Carnobacterium spp., Brochothrix thermosphacta, Pseudomonas fragi and Rhanella aquatilis were found in most of the samples. C. maltaromaticum was identified in MRS bulk cells from samples stored in air as well as MAP. Quantitative data of headspace-SPME-GC/MS analysis showed that during storage the production of volatile organic compounds (VOCs) was affected by the use of the treated film and the MAP storage. Compounds such as phenylethylalcohol, nonanal, decanal and ethylbutanoate were produced only from 7 to 12 day of storage and only in the samples stored in air. In agreement with the microbiological and VOCs data, the meat stored in active packaging scored the best rankings in the sensory evaluation. Principal component analysis of microbial, sensory and instrumental data showed that beefsteaks stored with the combination of MAP and active packaging for 12 days at 4 °C differed from the other samples that were more associated to high microbial loads, VOCs concentration and meat off odour perception. In conclusion, the antimicrobial sheets in combination with MAP storage at 4 °C were effective for the storage of beefsteaks by retarding the growth of spoilage bacteria, determining lower concentration of VOCs and keeping acceptable levels of colour and other sensory parameters for more than 10 days.
The influence of extrinsic factors on the microbiological spoilage pattern of ground beef
International Journal of Food Microbiology, 1988
Two hundred and thtrty four samples of raw nunced beef were subjected to storage at 0 and 7 o C over a period of 17 days The samples were subjected to four different treatments where the controls (Treat 1) were aerobically packed The vacuum-packed samples (Treats 2 and 3) differed only by the addmon of 0 5% L-(+)-ascorbtc acid to the Treat 3 samples Treat 4 represented aerobically packed samples to which a commercial 'colour retainer' was added The rmcrobiolog~cal results showed clearly that temperature control around 0°C was the central element in actuevmg shelf hfe extension of raw rmnced beef Vacuum packaging and additive treatments enhanced the effect of low storage temperatures Identification of 128 psychrotroptuc spodage tsolates revealed a predominance of Gram-negative bacteria (63%), most of which were classified as Pseudomonas spp (72%), the rest being Enterobactenaceae Among Gram-pos~twe isolates, lactobacllh and yeasts predormnated (45% and 28%, respectively) Commonly observed oxygen relatlonstups were not found in ttus study Pseudomonads prohferated even in vacuum packaged samples throughout the entire storage period, whalst lactic acid bacteria were also found ,n tugh numbers in aerobically packaged samples Identification of 71 isolates of lactic acid bacteria revealed a strong predomanance of Lactobacdlus sak~ (34%). followed by L curvatus (23~), L bacartcus (21%) and L ahmentartus (10%) Slgmftcant numbers of lactobacilh were isolated from samples in all treatment groups, including the aerobically packed categories
EFFECT OF PACKAGING AND STORAGE TIME ON BEEF QUALITATIVE AND MICROBIAL TRAITS
Journal of Food Quality, 2010
ABSTRACTThe effect of polyvinyl chloride packaging (PP), vacuum packaging (VP) and modified atmosphere packaging (MAP) (60% O2, 30% CO2, 10% N2) on some quality parameters and microbiological profile of beef was studied. Longissimus dorsi samples were examined at 7-day intervals during storage at 4C ± 2C, until 21 days. pH of PP beef increased during storage, whereas in VP and MAP beef remained stable. Superficial color darkened for PP samples, remaining stable until 7 and 21 days for VP and MAP samples, respectively; internal color was not significantly influenced by either storage time and packaging methods. Water-holding capacity was not affected by packaging methods, increasing from 7 to 21 days. VP showed lower lipid oxidation than MAP until 21 days and than PP until 14 days. Total mesophilic counts reached the threshold of 107 ufc/g after 7 days in PP and after 14 and 21 days in MAP and VP, respectively.The effect of polyvinyl chloride packaging (PP), vacuum packaging (VP) and modified atmosphere packaging (MAP) (60% O2, 30% CO2, 10% N2) on some quality parameters and microbiological profile of beef was studied. Longissimus dorsi samples were examined at 7-day intervals during storage at 4C ± 2C, until 21 days. pH of PP beef increased during storage, whereas in VP and MAP beef remained stable. Superficial color darkened for PP samples, remaining stable until 7 and 21 days for VP and MAP samples, respectively; internal color was not significantly influenced by either storage time and packaging methods. Water-holding capacity was not affected by packaging methods, increasing from 7 to 21 days. VP showed lower lipid oxidation than MAP until 21 days and than PP until 14 days. Total mesophilic counts reached the threshold of 107 ufc/g after 7 days in PP and after 14 and 21 days in MAP and VP, respectively.PRACTICAL APPLICATIONSThe results of this study confirmed that meat packaged in polyvinyl chloride packaging (PP) must be stored for few days to not fall into pH, color and microbiological alterations; meat packaged in modified atmosphere packaging (MAP), even though maintained appreciable superficial colorimetric characteristics, showed a high microbiological growth from 14 days of storage; meat vacuum packaged (VP), although the worst colorimetric appearance, showed the best keeping properties in terms of microbiological profile and lipid oxidation lower than MAP until 21 days of storage. Nevertheless, the fact that the internal color of meat is similar among different packaging systems, independently from time of storage, may suggest that VP system may be useful for prolonged storage of big pieces of meat.The results of this study confirmed that meat packaged in polyvinyl chloride packaging (PP) must be stored for few days to not fall into pH, color and microbiological alterations; meat packaged in modified atmosphere packaging (MAP), even though maintained appreciable superficial colorimetric characteristics, showed a high microbiological growth from 14 days of storage; meat vacuum packaged (VP), although the worst colorimetric appearance, showed the best keeping properties in terms of microbiological profile and lipid oxidation lower than MAP until 21 days of storage. Nevertheless, the fact that the internal color of meat is similar among different packaging systems, independently from time of storage, may suggest that VP system may be useful for prolonged storage of big pieces of meat.
Applied and Environmental Microbiology, 2006
The microbial spoilage of beef was monitored during storage at 5°C under three different conditions of modified-atmosphere packaging (MAP): (i) air (MAP1), (ii) 60% O 2 and 40% CO 2 (MAP2), and (iii) 20% O 2 and 40% CO 2 (MAP3). Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria were monitored by viable counts and PCR-denaturing gradient gel electrophoresis (DGGE) analysis during 14 days of storage. Moreover, headspace gas composition, weight loss, and beef color change were also determined at each sampling time. Overall, MAP2 was shown to have the best protective effect, keeping the microbial loads and color change to acceptable levels in the first 7 days of refrigerated storage. The microbial colonies from the plate counts of each microbial group were identified by PCR-DGGE of the variable V6-V8 region of the 16S rRNA gene. Thirteen different genera and at least 17 different species were identified after sequencing of DGGE fragments that showed a wide diversity of spoilage-related bacteria taking turns during beef storage in the function of the packaging conditions. The countable species for each spoilage-related microbial group were different according to packaging conditions and times of storage. In fact, the DGGE profiles displayed significant changes during time and depending on the initial atmosphere used. The spoilage occurred between 7 and 14 days of storage, and the microbial species found in the spoiled meat varied according to the packaging conditions. Rahnella aquatilis, Rahnella spp., Pseudomonas spp., and Carnobacterium divergens were identified as acting during beef storage in air (MAP1). Pseudomonas spp. and Lactobacillus sakei were found in beef stored under MAP conditions with high oxygen content (MAP2), while Rahnella spp. and L. sakei were the main species found during storage using MAP3. The identification of the spoilage-related microbiota by molecular methods can help in the effective establishment of storage conditions for fresh meat.