Control of chilled beef spoilage by combination of packaging and organic acid treatment
Subject Areas : Veterinary Clinical Pathology
Sh
Hanifian
1
(Department of Food Science & Technology, Faculty of Agriculture, Islamic Azad University of Tabriz, Tabriz, Iran.)
Keywords: shelf life, lactic acid, beef, acetic acid,
Abstract :
In this study, the inhibitory effect of lactic acid and acetic acid spray on spoilage of packaged fresh chilled beef was investigated. Meat from the chuck portion of 1 to 2 year old beef bulls was sprayed with 1% solution of lactic and acetic acids prior to packaging with polystyrene and stretch film. Meat samples were kept at 2- 4° C and the package were removed periodically in 2 day intervals from the refrigerating chamber and underwent microbial (total count, coliform cont and psychrophilic count), chemical (pH and TVN) and organoleptic (drip, colour and odor) examinations. The experiment was performed with 20 repetitions. The results indicated that there was a significant increase in total, coliform and psychrophilic counts during an 8 day preservation period (P<0.01). The difference between untreated and lactic-acid-treated samples was insignificant while this difference was highly significant between untreated and acetic-acid-treated samples (P<0.01). With respect to microbial and chemical parameters of meat samples, it was possible to keep untreated samples for 4 days, lactic acid treated samples for 4-5 days and acetic acid treated samples for a maximum of 6-7 days. Due to the insignificant differences in organoleptic properties of untreated and treated samples, it is possible to use 1% concentration of such organic acids in order to increase the shelf life of beef without causing undesirable effects on organoleptic properties
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