Evaluation of the Shelf Life of Packaged Roast Beef and Some Treatments for Its Extension

Abstract

This study was carried out to investigate the effect of nitrite concentration, and abused chilling temperature against proper chilling temperature on the chemical, microbiological and shelf life of roast beef stored at 4˚C and 12˚C. Three roast beef treatments were formulated to investigate the effect of nitrite concentration (0.006%, 0.012% and 0.018%) and abused chilling temperature (12˚C) against control treatment (0.026% nitrite and storage at 4˚C) on the chemical, microbiological and shelf life. Results showed that roast beef containing 0.026% nitrite and stored at 4˚C for 25 days had the lowest thiobarbituric acid (TBA) value while the highest TBA values were in the treatment containing 0.006% added nitrite, stored at 12˚C. The aerobic plate count, Enterobacteriaceae, lactic acid bacteria (LAB), and spore former count were increased throughout the storage period which was lower in 0.026% and 0.018% containing nitrite treatments while higher in other two treatments. The lowest percentage of nitrite losses during storage was in the samples having 0.026% added nitrite to roast beef. The results emphasized the risk of abused temperature and the importance of keeping this product under efficient and consistent refrigeration during storage and the use of high nitrite concentration to protect it and elongate its shelf life.

The Effect of a Combination of Nitrite with Lactate, and Sorbate on Physical, Chemical, Antioxidant and Sensory Properties of Beef Mortadella during Storage

“…In the case of fat content, there were significant differences among treatments (p≤ 0.05), where the highest value was in Tr1 (1.46%), followed by Tr3 (1.08%), and the remaining three treatments ranged from 0.77% to 0.86%. Results agreed with the findings of Maayah et al (2016) who reported 1.8% fat content in packaged roast beef.…”

Sensory Evaluation of Different Packaged Roast Beef Treatments Designed for the Extension of Its Shelf Life

“…When the roast beef Samples were compared with each other, the panelists were unable to differentiate sensory differences, despite of different added nitrite levels. These results indicate that the ability to extend shelf life of the roast beef [20] without affecting the sensory properties which are considered one of the main shelf life parameters. Moreover, storage and distribution of this product through the food chain could be enhanced and become more flexible.…”

“…Therefore, we carried out the first part of this research to investigate the effect of different nitrite concentrations and chilling temperature on the shelf life and chemical parameters of the studied roast beef [20] and we found that roast beef containing 0.026% nitrite and stored at 4˚C for 25 days had the lowest thiobarbituric acid (TBA) values, microbial growth and the lowest percentage of nitrite losses during storage.…”