+ Translate

Extension of shelf life of minced beef by storage in vacuum packages with carbon dioxide

, : Extension of shelf life of minced beef by storage in vacuum packages with carbon dioxide. Journal of Food Protection 50(3): 229-233

Beef intended for production of mince (grond beef) was vacuum packed in minced and unminced form and in the presence and absence of solid CO2. Subsequently the meat was displayed using overwrap-type packs to assess its shelf-life as beef mince. The total microbial load was reduced by mincing after storage and this also helped maintain the bloom in overwrap packs. Addition of CO2 markedly reduced growth of aerobic spoilage organisms during storage and during subsequent display. Lactic acid bacteria were affected less than aerobes but levels of CO2 above 2 g/kg of meat slowed their growth in the vacuum packages but not in overwrap packs. Overall, CO2 addition helped maintain the bloom of the meat and reduced total microbial numbers. It thus reduced the adverse effects of storage in vacuum packages and could produced a product more stable, during display, than the fresh meat.

(PDF 0-2 workdays service)

Accession: 005432839

Submit PDF Full Text: Here

Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:

Related references

Baker R.C.; Qureshi R.A.; Hotchkiss J., 1986: Shelf life studies of cooked sliced chicken and turkey breast meat in carbon dioxide and vacuum packages. Poultry Science 65(SUPPL 1): 9

Penney, N.; Hagyard, C.J.; Bell, R.G.aham, 1993: Extension of shelf-life of chilled sliced roast beef by carbon dioxide packaging. Commercially prepared sliced roast beef in conventional vacuum and oxygen-free saturated carbon dioxide controlled atmosphere packs was stored at +10 degree C, +3 degree C and -1.5 degree C. The development of foreign flavours during chilled stora...

Erichsen, I.M.lin, G., 1984: Carbon dioxide packaging as a means of improving shelf-life of DFD beef during refrigeration storage. Microbial associations and interactions in food: proceedings of the 12th International IUMS ICFMH Symposium Budapest Hungary 12-15 July 1983 edited by I Kiss T Deak K Incze: 372

Niemand J.G.; Van Der Linde H.J.; Holzapfel W.H., 1983: Shelf life extension of minced beef through combined treatments involving radurization. The effect of addition of glucose or lactic acid (LA) and radurization on several bacterial groups in refrigerated beef was investigated. Glucose added to meat in concentrations of 2-10% (wt/wt) had little influence on the bacteria monitored. Addi...

Bell, R.G.; Penney, N.; Gilbert, K.V.; Moorhead, S.M.; Scott, S.M., 1996: The chilled storage life and retail display performance of vacuum and carbon dioxide packed hot deboned beef striploins. Two cooling regimes that complied with the New Zealand meat hygiene requirement that hot deboned meat be chilled to +7 °C or less within 24 hr of leaving the slaughter floor were evaluated for the production of chilled table meats. Electrically s...

Regenstein, Jm, 1983: The shelf-life extension of haddock in carbon dioxide-oxygen atmospheres with and without potassium sorbate Seafood storage, fish. Journal of food quality(4): 285-300

Rozbeh M.; Kalchayanand N.; Ray B.; Field R.A., 1991: Shelf life extension of vacuum packaged refrigerated fresh beef by biopreservatives. Journal of Animal Science 69(SUPPL 1): 574

Bowles, B.; Miller, A., 1994: Shelf-life extension by phenylglyoxal of Clostridium sporogenes-inoculated vacuum-packaged ground beef. Phenylglyoxal (PG), an aromatic alpha-dicarbonyl is used in a variety of industrial, medical, and biological research applications. The compound delays spore germination and inhibits vegetative cells of both aerobic and anaerobic spore forming bac...

Wang S.Y.; Dockerty T.R.; Ledford R.A.; Stouffer J.R., 1986: Shelf life extension of vacuum packaged frankfurters made from beef inoculated with streptococcus lactis. Fresh beef, containing .5% dextrose, was inoculated with Streptococcus lactis, incubated for 3, 5 and 7 d at 7 .+-. C, and then used to manufacture frankfurters. The frankfurters were vacuum-packed and stored for 1, 2, 4 and 6 weeks at 3...

Lee, K.T.; Yoon, C.S., 2001: Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at 0°C. Twenty-four beef chucks obtained from US steer carcasses were placed in cartons after vacuum packaging in gas tight film. These were then transported by refrigerated ship to Korea. After arrival at laboratory (37 days after packaging), the cuts we...