Physicochemical and Microbial Attributes of Organic Infused Beef Cuts (Longissmus Dorsi)

Abstract

This study was carried out to determine the effect of infusing food grade organic acids on the shelf life of fresh beef kept at refrigeration temperature of 5C. Citric, lactic, acetic and tartaric acids were infused individually in concentrations of 0.5, 0.75 and 1.00% into fresh beef slices. Infusion was carried out under pulled of 29.5 in. Hg. for 20 min. Samples were dropped dried and stored at 5C for 28 days. pH, water activity, total plate count (TPC), thiobarbaturic acid values, Hunter color values and instrumental texture were determined. The pH value of the treated samples dropped from the initial pH of 5.30 (untreated) to 4.20–4.47 and the TPC values were lower than 107 colony‐forming units/g on day 16, 20 and 28 in samples treated with 0.5, 0.75 and 1.00% acids, respectively. The instrumental texture of the treated samples was harder upon treatment, which decreased gradually during storage period. The maximum shelf life of treated beef was extended to 12–24 days and citric acid in concentration of 1.00% gave the best effect. PRACTICAL APPLICATIONS In this study four acids were infused individually in concentrations of 0.5, 0.75 and 1.00% into fresh beef slices to determine the effect of infusing technology on its shelf life at refrigerated temperature of 5C. Samples were dried and stored at 5C for 28 days. pH, water activity, total plate count, thiobarbaturic acid values, Hunter color values and instrumental texture were determined. The treatments with higher acids concentrations minimized microorganism's growth and reduced the development of lipid oxidation.

Physical properties and antimicrobial activity of chilled meat pads containing sodium carboxymethyl cellulose

“…Over the years, a great deal has been learned about microbial spoilage of meats and its control 1–3. Various antimicrobial agents, such as organic acids and essential oils, have been shown to control spoilage 4, 5. When fresh meats are packaged in retail plastic trays, dripping of product juices occurs making such packages unattractive to consumers.…”

Effect of microwave sterilization on maturation time and quality of low‐salt sufu

“…There is strong relationship between the growth of the starter culture and the a w of raw materials treated by microwave sterilization: higher a w values associate with faster microbial growth (Elgadir et al, 2011), which might be due to the susceptibility of the microbial membrane during dehydration (Tymczyszyn et al, 2008). There is strong relationship between the growth of the starter culture and the a w of raw materials treated by microwave sterilization: higher a w values associate with faster microbial growth (Elgadir et al, 2011), which might be due to the susceptibility of the microbial membrane during dehydration (Tymczyszyn et al, 2008).…”

“…Water activity should also be considered when analyzing the inactivation rate of contaminating microorganisms from raw materials in fermented foods. There is strong relationship between the growth of the starter culture and the a w of raw materials treated by microwave sterilization: higher a w values associate with faster microbial growth (Elgadir et al, 2011), which might be due to the susceptibility of the microbial membrane during dehydration (Tymczyszyn et al, 2008). The a w of all pehtze samples decreased significantly from 850 W for 30 s to 5,100 W for 50 s. The a w reflects the mobility of protons in water, with protons, becoming entrapped in a loose protein matrix.…”

Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties

“…These acids are generally recognized as safe [4]. Treatment of fresh meat with food-grade organic acids can lead to the stability in physicochemical, antioxidant, and microbiological properties of beef products [5]. Earlier, food-grade organic acids were applied by different methods such as dipping [6,7] and spray washing [7] to reduce the spoilage microorganisms leading to storage life extension.…”

“…Organic acid solutions such as acetic acid, lactic acid, ascorbic acid, citric acid, tartaric acid and fumaric acid at concentrations of 1%-5% are the most frequently used chemical interventions for beef and lamb [16]. The effect of food-grade organic acids such as citric acid on the physicochemical and sensory properties of meat was demonstrated in [5]. Using the dilute solutions of food-grade organic acids (1%-3%) is generally recognized as safe, and as a rule does not exert an effect on desirable sensory properties of meat [17].…”