Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, Ireland.
J Appl Microbiol. 2010 Oct;109(4):1319-28. doi: 10.1111/j.1365-2672.2010.04755.x. Epub 2010 Aug 19.
To investigate the influence of aerobic or vacuum pack storage of beef trimmings on the microbiology, colour and odour of subsequently produced mince.
Trimmings stored aerobically for 7 or 10 days and in vacuum packs for 7, 10, 14 or 22 days at 0 or 5°C were minced, stored aerobically at 0 or 5°C for up to 7 days and examined daily to determine Total viable, Pseudomonas, Lactic acid bacteria, Brochothrix thermosphacta, and Enterobacteriaceae counts, colour and odour. Mincing reduced counts, particularly of Pseudomonas, B. thermosphacta and Enterobacteriaceae, probably because of the action free radicals released from muscle and bacterial cells. Storage of vacuum-packed trimmings for 22 days resulted in improved mince colour and inhibition of the growth of Pseudomonas.
The shelf life of mince from trimmings is directly influenced by the trimmings storage conditions, and longer-term vacuum storage of trimmings produced improvements in mince quality.
There appears to be no scientific rationale for limiting the storage of vacuum packaging beef trimmings to 15 days, prior to mince production, as stated in EU 835/2004. This study identifies advantages in storing trimmings in vacuum packs for at least 21 days prior to mincing, in terms of improved mince quality.
研究牛肉切块在有氧或真空包装储存条件下对随后制成的绞肉的微生物学、颜色和气味的影响。
将切块在 0°C 或 5°C 下有氧储存 7 或 10 天，并在真空包装中储存 7、10、14 或 22 天，然后将其绞碎，在 0°C 或 5°C 下有氧储存长达 7 天，并每天检查以确定总活菌数、假单胞菌数、乳酸菌数、嗜热解脂芽孢杆菌数和肠杆菌科计数、颜色和气味。绞碎会降低计数，尤其是假单胞菌、嗜热解脂芽孢杆菌和肠杆菌科的计数，这可能是因为肌肉和细菌细胞释放的自由基的作用。真空包装的切块储存 22 天可改善绞肉的颜色并抑制假单胞菌的生长。
切块的货架期直接受到切块储存条件的影响，真空包装的切块长期储存可改善绞肉的质量。
欧盟 835/2004 规定，在生产绞肉之前，将真空包装的牛肉切块储存限制在 15 天以内，这似乎没有科学依据。本研究表明，在绞碎之前将切块至少真空储存 21 天，可以改善绞肉的质量，从而具有优势。
