Bell R G, Garout A M
Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
Meat Sci. 1994;36(3):381-96. doi: 10.1016/0309-1740(94)90134-1.
Five transport and storage trials were conducted on commercial shipments of vacuum-packaged beef half striploins imported into Saudi Arabia by sea from Australia, New Zealand and the Republic of Ireland. The cold chains, from packaging to the end of chilled storage in Saudi Arabia, were monitored using miniature electronic data loggers placed in cartons of striploins. Development of spoilage microfloras was followed from packaging to trial end using a differential aerobic plate count technique. Changes in meat pH, total volatile nitrogen (TVN) and free fatty acid (FFA) content were determined over the storage period. Sensory evaluations to identify spoilage conditions and to determine consumer acceptability were also conducted over the course of storage in Saudi Arabia. Results indicated that aerobic plate counts, TVN and FFA were all unsuitable as indicators of the fitness, or acceptability of vacuum-packaged beef for human consumption. Under good but commercially realistic conditions (i.e. normal ultimate pH beef, initial microbial contamination at packaging of less than 10(3)/cm(2), packaging, film oxygen transmission rate less than 40 ml/m(2)/24 h/atm at 23°C and 90% R.H., and mean product temperature during transport and storage of 0°C), vacuum-packaged beef transported by sea has an anticipated product life of at least 90 days measured from the date of slaughter. Under the conditions just stated, deterioration of meat texture resulting from excessive aging rather than the onset of overt microbial spoilage will limit the effective product life of vacuum-packaged beef.
对从澳大利亚、新西兰和爱尔兰共和国海运进口至沙特阿拉伯的真空包装半条牛里脊商业运输货物进行了五项运输和储存试验。使用放置在牛里脊纸箱中的微型电子数据记录器，对从包装到沙特阿拉伯冷藏储存结束的冷链进行监测。采用差示需氧平板计数技术，跟踪从包装到试验结束期间腐败微生物菌群的发展情况。在储存期间测定肉的pH值、总挥发性氮（TVN）和游离脂肪酸（FFA）含量的变化。在沙特阿拉伯储存过程中，还进行了感官评估，以确定腐败情况并确定消费者的可接受性。结果表明，需氧平板计数、TVN和FFA均不适用于作为真空包装牛肉供人类食用的适宜性或可接受性指标。在良好但符合商业实际的条件下（即正常最终pH值的牛肉，包装时初始微生物污染低于10³/cm²，包装薄膜在23°C和90%相对湿度下的氧气透过率低于40 ml/m²/24 h/atm，运输和储存期间产品平均温度为0°C），从屠宰日期起计算，海运的真空包装牛肉预期产品保质期至少为90天。在上述条件下，过度陈化导致的肉质恶化而非明显的微生物腐败将限制真空包装牛肉的有效产品保质期。
