Anoxic storage of fresh beef. 2: Colour stability and weight loss

O’Keeffe, Michael; Hood, Daniel

doi:10.1016/0309-1740(81)90017-6

Cited by 72 publications

(31 citation statements)

References 17 publications

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“…Except for storage time, temperature is the most important extrinsic factor influencing the storage life of fresh meat (O'Keeffe & Hood, 1981;Jeyamkondan et al, 2000). Maximum storage life is achieved when meat is held at -1.5 °C, which is the lowest temperature that can be maintained indefinitely without the muscle freezing (Gill & Jones, 1992).…”

Section: Resultsmentioning

confidence: 99%

Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi)

Wiklund¹

2011

Ran

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Svenska Samernas Riksförbund (SSR)/National Union of the Swedish Sami People, Magasinsgatan 7, 903 27 Umeå, Sweden (eva@sapmi.se).Abstract: In this pilot study loin muscles (M. longissimus dorsi) from six reindeer calves (aged 4 months) were used to determine shelf life of fresh, chilled reindeer meat stored at +4 °C, measured as microbiological quality (aerobic microorganisms and Escherichia coli). The loins were collected at boning 3 days post slaughter and divided in five pieces that were randomly assigned to five different storage times; sampling directly after packaging and after chilled storage for 2, 3, 4 and 5 weeks at +4 °C. Samples were vacuum packaged and transported chilled to Hjortens Laboratory in Östersund, Sweden (accredited by SWEDAC according to SS-EN ISO/IEC 17025:2005 for food analysis) where the storage, microbiological sampling and analysis took place according to the protocols of Nordic Committee on Food Analysis (NMKL). The total amount of aerobic microorganisms at the first sampling directly after packaging (three days post slaughter) was 3.4 ± 0.3 log 10 CFU/g. After two and three weeks of vacuum packaged chilled storage at +4°C the microbiological quality of the samples was on the border-line to poor (6.8 ± 0.3 log 10 CFU/g). At four and five weeks of chilled storage the levels of aerobic microorganisms were significantly highest (P≤0.05) and the limit for acceptable quality of 7 log 10 CFU/g aerobic bacteria had been passed (7.3 ± 0.3 log 10 CFU/g and 7.8 ± 0.3 log 10 CFU/g, respectively). Very few of the reindeer meat samples were contaminated with Escherichia coli bacteria. The results from the present pilot study suggest that storage time for vacuum packaged fresh, chilled reindeer meat should not exceed 3 weeks at a temperature of +4 °C.

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Section: Resultsmentioning

confidence: 99%

Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi)

Wiklund¹

2011

Ran

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“…Increasing the storage temperature of nitrogen packaged beef from 0 to lOoC [110] or from 0 to 7°C [137] significantly increased the amount of purge.…”

Section: Storage Temperaturementioning

confidence: 97%

“…The purple red colour of deoxymyoglobin "blooms" to the cherry red colour of oxymyoglobin [Ch.5 when the meat is exposed to air [110]. There is some evidence of a residual bacteriostatic effect when meat stored in C02 is exposed to air [41.…”

Section: 231mentioning

confidence: 99%

Modified Atmosphere Packaging of Meat, Poultry and Their Products

Stiles

1991

Modified Atmosphere Packaging of Food

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“…According increase the oxygen on cut surface, start forming the oxymyoglobin that have the bright red color (O'KEEFE;HOOD, 1981).…”

Section: For Mano Pereira E Fernandomentioning

confidence: 99%

Quality of aged meat from Charolais vs nellore cattle

et al. 2012

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The aim of this study was evaluate the physical-chemical changes in aged meat from Charolais x Nellore cattle. For that, 38 male with an average weight of 437.08 ± 15.06 kg, were used. After 24 hours of refrigeration, the half right carcass was cut in the 13ª rib to collect 35 cm samples from longissimus dorsi muscle. The samples were sliced, vacuum packed and aged for zero, seven and fourteen days, after the ageing time, the samples were frozen, to make analysis of exudate water loss, shear force, pressing water loss, pH, color (L*, a*, b*, chroma and hue value), sensorial analysis, microbiology, and myofibrillar fragmentation index. The experimental design was completely randomized and the data were submitted to analysis of variance and the means compared by Tukey test in 5%. The microbiological analysis showed that all the bacterium evaluated had their growth period until the aged day seven, and decreased to the aged day 14. The pH decreased with the increasing of time. The water loss and myofibrillar fragmentation index weren't affected by the ageing period. Shear force and color components (L*, a*, b* chroma and hue value) were affected by the ageing, being the 14 days the best result. The sensorial analysis has only show differences to tenderness. The aged cattle beef vacuum packed did not lose the fresh meat characteristics, however improved the tenderness. Key words: Color, microbiology, pH, sensory, tenderness ResumoCom o presente trabalho objetivou-se avaliar as alterações físico-químicas na carne maturada de bovinos Charolês x Nelore. Para isso foram utilizados 38 bovinos inteiros, abatidos com peso médio de 437,08 (± 15,06 kg). Após 24 horas de resfriamento, as meias carcaças direita foram seccionadas na altura da 13ª costela para retirada de uma amostra de 35 cm do músculo longissimus dorsi (contra-filé), em sentido caudal -cranial. As amostras foram fatiadas, embaladas a vácuo e maturadas por zero, sete e quatorze dias. Após o término do período de maturação as carnes foram congeladas para posterior realização das análises de: perda de água por exsudato, força de cisalhamento, perda de água por pressão, pH, cor (valor de L*, a*, b*, croma e tonalidade), análise sensorial, microbiologia e índice de fragmentação miofibrilar.

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Anoxic storage of fresh beef. 2: Colour stability and weight loss

Cited by 72 publications

References 17 publications

Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi)

Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi)

Modified Atmosphere Packaging of Meat, Poultry and Their Products

Quality of aged meat from Charolais vs nellore cattle

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