Storage life at 2 °C or −1.5 °C of vacuum‐packaged boneless and bone‐in cuts from decontaminated beef carcasses

Youssef, M. S. K.; Gill, C.O.; Yang, Xianqin

doi:10.1002/jsfa.6659

Cited by 29 publications

(14 citation statements)

References 40 publications

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“…During storage, the numbers of these bacteria on the meat generally increase exponentially after an initial lag, to between 7 and 8 log CFU/cm2; mildly offensive, acid, dairy spoilage odors and flavors become evident only after the maximum numbers have been attained (32). In a study of Canadian vacuumpackaged beef prepared from decontaminated carcasses, the spoilage microflora developed in the expected manner, although the storage life was unusually long (39). In contrast, in a study of Australian vacuum-packaged beef of unusually long shelf life, the numbers of bacteria recovered from replicated cuts at any time were highly variable, and the numbers recovered mostly remained < 7 log CFU/cm2.…”

mentioning

confidence: 72%

“…Various studies of the development of spoilage microflora of vacuum-packaged cuts of beef prepared at packing plants and stored at temperatures between 4 and -1.5°C found aerobes at initial numbers > 2 and < 4 log CFU/cm2, and final numbers > 7 and < 8 log CFU/cm2 (3, 4,6,18,21,25,39). In this study, one of the cuts examined before storage carried aerobes at numbers about 2 log CFU/ cm2, but the numbers on the other two cuts were <1 log CFU/cm2.…”

Section: Gram-negative Facultative Anaerobesmentioning

confidence: 99%

“…The storage life of vacuum-packaged beef from at least some regions appears to have increased substantially in recent years (24,28,39). In general, the storage life of vacuum-packaged beef ends when by-products of the metabolic activities of bacteria that grow on the meat are perceptible as persistent off-odors and flavors (11).…”

mentioning

confidence: 99%

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Unusual Compositions of Microflora of Vacuum-Packaged Beef Primal Cuts of Very Long Storage Life

Youssef

Gill

Tran

et al. 2014

Journal of Food Protection

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Vacuum-packaged top butt cuts from a beef packing plant that does not use any carcass decontaminating interventions were assessed for their organoleptic and microbiological properties during storage at 2 or -1.5°C. Cuts stored at 2°C were acceptable after storage for 140 days but were unacceptable after 160 days because of persistent sour, acid odors. Odors of cuts stored at -1.5°C for 160 days were acceptable. The numbers of aerobes on cuts increased from <1 log CFU/cm(2) to 7 or 6 log CFU/cm(2) for cuts stored at 2 or -1.5°C, respectively. The numbers of Enterobacteriaceae increased from <-1 log CFU/cm(2) to 5 or 3 log CFU/cm(2) for cuts stored at 2 or -1.5°C, respectively. Bacteria recovered from initial microflora were, mainly, strictly aerobic organisms. Bacteria recovered from cuts stored for 160 days were mainly Carnobacterium spp. that grew on an acetate-containing agar generally selective for lactic acid bacteria other than Carnobacterium. C. divergens and C. maltaromaticum were recovered from cuts stored at 2°C, but C. maltaromaticum was the only species of Carnobacterium recovered from cuts stored at -1.5°C. No lactic acid bacteria of genera that usually predominate in the spoilage microflora of vacuum-packaged beef at late storage times were recovered from the spoilage microflora. The findings indicate that carnobacteria, initially present at very small numbers, grew exponentially to persistently dominate the spoilage microflora of vacuum-packaged beef cuts of unusually long storage life.

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mentioning

confidence: 72%

Section: Gram-negative Facultative Anaerobesmentioning

confidence: 99%

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Unusual Compositions of Microflora of Vacuum-Packaged Beef Primal Cuts of Very Long Storage Life

Youssef

Gill

Tran

et al. 2014

Journal of Food Protection

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“…The isolates were purified and subsequently subjected to 16S rRNA gene sequencing, as described previously (Youssef, Gill, & Yang, 2014). Identification was assumed when the similarity of the query and Genbank sequence was ≥ 99%.…”

Section: Microflora Identification By 16s Rrna Gene Sequencingmentioning

confidence: 99%

Microbial Ecology of Decontaminated and Not Decontaminated Beef Carcasses

Yang

Tran

Wolters

2017

JFR

Self Cite

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The objective of this study was to investigate spoilage microflora of decontaminated and not decontaminated beef carcasses. Carcasses after skinning and after chilling at two beef plants (A, a small plant where no interventions but dry chilling are used; B, a large plant where multiple antimicrobial interventions and spray chilling are used) were swab-sampled for determination of carcass microflora. The numbers of aerobes, Pseudomonas, Brochothrix thermosphacta, lactic acid bacteria (LAB), and Enterobacteriaceae (EB) on carcasses at plant A after skinning were 5.2, 3.7, 2.8, 3.9, and 1.6 log cfu 15,000 cm -2 and they were not significantly different (p>0.05) from those on carcasses at plant B at equivalent times. The numbers of EB were significantly lower (p<0.05) on carcasses after chilling at both plants. However, no difference was observed for the other four groups of microorganisms (p>0.05). At plant A, the microflora on carcasses after skinning and after chilling included 18 and 19 bacterial species, with Psychrobacter (30.9%) and Psychrobacter (42.9%) being the respective predominant genus, respectively. At plant B, the microflora after skinning and after chilling included 21 and 17 bacterial species, with Chryseobacterium (18.6%), Kocuria (18.6%) and Brevibacterium (18.6%), and Pseudomonas (33.3%) being the respective predominant genera. The spoilage microflora of decontaminated beef carcasses is similar in numbers to that of conventionally produced carcasses, suggesting the decontamination treatments for beef carcasses may not cause major difference in storage life of chilled vacuum packaged beef, the major form of beef for international and domestic trading in North America.

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“…Los resultados, tanto para bife angosto como picaña, mostraron que un aumento de 0°C a 4°C acelera la aparición de olores indeseables, reduciendo la vida útil de cuatro a dos meses. Este efecto también fue observado en otros estudios donde se vio que un aumento en la temperatura de dos grados reduce la vida útil del producto (Youssef, 2014;Gill A. and Gill, 2005); posiblemente debido a un crecimiento más rápi-do de las bacterias responsables del deterioro y producción de olores desagradables.…”

Section: Envasado Y Vida úTilunclassified

Vida útil de carne fresca de res envasada al vacío a 0°C y +4°C

García

Brugnini

Rodríguez

et al. 2015

PAyDS

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ResumenEl objetivo de este trabajo fue determinar la vida útil de cortes cárnicos envasados al vacío y almacenados a 0°C y 4°C. Se evaluaron parámetros fisicoquímicos (pH, porcentaje de Drip, rancidez por Kreiss), aspecto del corte (estado del envase, color del corte, grasa, olor); y aspectos microbiológicos (recuentos en placa de bacterias aerobias mesófilas, enterobacterias, Escherichia coli, coliformes totales, bacterias ácido lácticas) en cortes de bife y picaña durante 5 meses.En los cortes almacenados a 4°C se observaron alteraciones fisicoquímicas y de aspecto en el tercer mes (pH <5.4, perdida de vacío y presencia de olores ácidos); mientras que a 0°C no se percibieron alteraciones hasta el quinto mes. Por otro lado, no se observó crecimiento significativo para E.coli ni coliformes totales durante el periodo en estudio.El almacenamiento de cortes envasados al vacío y mantenidos a 0°C contribuye a la calidad del producto, y mantiene sus características fisicoquímicas y sensoriales en condiciones comercialmente aceptables durante cuatro meses, permitiendo su transporte hasta destinos distantes. Palabras clave: envasado al vacío, vida útil, carnes envasadas AbstractThe aim of this work was to determine the shelf life of vacuum-packed eat cuts and stored to 0ºC and 4ºC. There were evaluated physicochemical parameters (pH, Drip percentage, rancidity by Kreiss), cut appearance (state of container, color of the cut, fat, smell); and microbiological aspects (Plate counts of aerobic mesophilic bacteria, enterobacteriaceace, Escherichia coli, total coliforms, lactic acid bacteria) in cuts of beef and cattle prod during 5 months.In the cuts stored at 4ºC, there were observed psychochemical and appearance changes during the third month (pH <5.4, loss of vacuum and existence of sour odor); whereas at 0ºC, there were not perceived changes until the fifth month. On the other hand, there was not observed any meaningful growth neither to E. coli nor to the total coliforms during the study period.The storage of vacuum-packed cuts and kept at 0ºC contributes to the quality of the product, and keeps its psychochemical and sensory features in commercially acceptable conditions during four months, allowing its shipping to away destinations.

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Storage life at 2 °C or −1.5 °C of vacuum‐packaged boneless and bone‐in cuts from decontaminated beef carcasses

Abstract: A storage life of 120-140 days was attained by vacuum-packaged beef primals from decontaminated carcasses stored at -1.5 °C. The bone-in cuts stored at 2 °C were spoiled at earlier times, probably by Enterobacteriaceae.

Cited by 29 publications

References 40 publications

Unusual Compositions of Microflora of Vacuum-Packaged Beef Primal Cuts of Very Long Storage Life

Unusual Compositions of Microflora of Vacuum-Packaged Beef Primal Cuts of Very Long Storage Life

Microbial Ecology of Decontaminated and Not Decontaminated Beef Carcasses

Vida útil de carne fresca de res envasada al vacío a 0°C y +4°C

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