Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions (original) (raw)
Related papers
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.
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...
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.
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.
Influence of temperature on conservability of chilled vacuum packed beef from different origins
2011
The objective of this experiment was to study the conservability of chilled vacuum-packed meat depending on storage temperature (-1 °C vs . +4 °C) during the last third of their shelf life. Physicoc hemical parameters (pH and colour) and microbiological growth (total aerobic bacteria, lactic acid bacteria, Enterobacteriaceae , Pseudomonas spp. and Brochothrix thermosphacta ) of Longissimus dorsi samples from different origins (United Kingdom and Ireland, Australia and Brazil) were measured at: i) 2/3 of t heir shelf life and ii) the end of their shelf life. Sam ple bacteria population growing on MRS was identified by API 50 CHL strips. Unlike Irish and British samples, pH of some Australian and Brazilian samples decreased during conservation. The colour of the samples remained stable and it did not seem to be influence d by temperature. All samples conserved at -1 °C presented a satisfactory microbiological quality at the end of their shelf life (British and Irish meat = 35~45 days;...
Applied and Environmental Microbiology, 2011
Beef chops were stored at 4°C under different conditions: in air (A), modified-atmosphere packaging (MAP), vacuum packaging (V), or bacteriocin-activated antimicrobial packaging (AV). After 0 to 45 days of storage, analyses were performed to determine loads of spoilage microorganisms, microbial metabolites (by solid-phase microextraction [SPME]-gas chromatography [GC]-mass spectrometry [MS] and proton nuclear magnetic resonance [(1)H NMR]), and microbial diversity (by PCR-denaturing gradient gel electrophoresis [DGGE] and pyrosequencing). The microbiological shelf life of meat increased with increasing selectivity of storage conditions. Culture-independent analysis by pyrosequencing of DNA extracted directly from meat showed that Brochothrix thermosphacta dominated during the early stages of storage in A and MAP, while Pseudomonas spp. took over during further storage in A. Many different bacteria, several of which are usually associated with soil rather than meat, were identified in V and AV; however, lactic acid bacteria (LAB) dominated during the late phases of storage, and Carnobacterium divergens was the most frequent microorganism in AV. Among the volatile metabolites, butanoic acid was associated with the growth of LAB under V and AV storage conditions, while acetoin was related to the other spoilage microbial groups and storage conditions. (1)H NMR analysis showed that storage in air was associated with decreases in lactate, glycogen, IMP, and ADP levels and with selective increases in levels of 3-methylindole, betaine, creatine, and other amino acids. The meat microbiota is significantly affected by storage conditions, and its changes during storage determine complex shifts in the metabolites produced, with a potential impact on meat quality.
Journal of Food Protection, 2013
A nisin-EDTA solution was used for activation of the internal surface of plastic bags that were used to store beef chops at 1°C after vacuum packaging. The aim of the work was to evaluate the effect of the antimicrobial packaging on beef during storage. Volatile compounds and microbial populations were monitored after 0, 9, 20, 36, and 46 days of storage. The active packaging retarded the growth of lactic acid bacteria. Brochothrix thermosphacta was unable to grow for the whole storage time in treated samples, while the levels of Carnobacterium spp. in treated samples were below the detection limit for the first 9 days and reached loads below 5 Log CFU/cm(2) after 46 days. On the other hand, Enterobacteriaceae and Pseudomonas spp. were not affected by the use of the antimicrobial packaging and grew in all of the samples, with final populations of about 4 Log CFU/cm(2). Carnobacterium divergens was identified by PCR-denaturing gradient gel electrophoresis analysis of DNA extracted from beef after 36 days of storage. During beef storage, alcohols, aldehydes, ketones, and carboxylic acids were detected in the headspace of beef samples by solid-phase microextraction-gas chromatography-mass spectrometry analysis. The microbial metabolic activity was affected by the use of the antimicrobial film from the beginning up to 36 days with a maximum in the differences of volatile metabolites in samples analyzed at 20 days. The volatiles were also determined by electronic nose, allowing differentiation based on the time of storage and not on the type of packaging. The active packaging reduces the loads of spoilage microbial populations and the release of metabolites in the headspace of beef with a probable positive impact on meat quality.
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.
The Influence of Biopreservatives on the Bacterial Level of Refrigerated Vacuum Packaged Beef
Journal of Food Safety, 1993
Pediocin AcH (1,400 AU/g), nisin (1,400 AU/g), Nisaplin (500 IU/g), MicrogardTM (2%) or Na-lactate (2%) were added to refngerated vacuumpackaged beef to determine their antibacterial properties. 7Ae influence of carbon monoxide treatment on meat color prior to biopreservative treatment was also studied. Pediocin AcH, Nisaplin and nisin had an immediate bactericidal effect on Leuconostoc inoculates. All biopreservatives kept bacterial populations in vacuum-packaged beef within loglo 6/g for up to 8 weeks at 3C. Lactate was the most and MicrogrudTM the least effective in maintaining low bacterial concentrations during an 8 week storage period. The color offresh beef treated with 10% CO + 90% N2 for 60 min was stable for up to 4 weeks at 3C; however, beef treated with 100% CO retained its bright red color during 8 week of storage in the vacuum package.