Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia; Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia.
Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia; Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia.
Meat Sci. 2017 Nov;133:133-142. doi: 10.1016/j.meatsci.2017.06.015. Epub 2017 Jun 30.
Beef loins (LL) stored under different chilled-then-frozen storage combinations (up to 5 and 52weeks, respectively) and two frozen holding temperatures were evaluated for microbial load and meat quality parameters. We found holding temperature effects to be negligible, which suggest -12°C could deliver comparable quality LL to -18°C across these same storage periods. Meat quality parameters varied significantly, but when compared to existing consumer thresholds these may not be perceptible, colour being the exception which proved unacceptable, earlier into retail display when either chilled and subsequent frozen storage periods were increased. There was insufficient detection of key spoilage microbes to allow for statistical analysis, potentially due to the hygienic and commercially representative LL source, although variation in water activity, glycogen content, pH and other moisture parameters conducive to microbial proliferation were influenced by chilled-then-frozen storage. These outcomes could be applied to defining storage thresholds that assure beef quality within export networks, leveraging market access, and improving product management.
对不同冷藏-冷冻储存组合（分别冷藏 5 周和冷冻 52 周）下的牛里脊肉（LL）和两种冷冻保持温度进行了评估，以检测微生物负荷和肉质参数。我们发现，保持温度的影响可以忽略不计，这表明在相同的储存期内，-12°C 可以为 -18°C 的 LL 提供可比的质量。肉质参数差异显著，但与现有消费者阈值相比，这些差异可能无法察觉，除了颜色，这在冷藏和随后的冷冻储存期增加时，在零售展示的早期就被证明是不可接受的。由于卫生和商业代表性的 LL 来源，关键腐败微生物的检测不足，无法进行统计分析，尽管水活度、糖原含量、pH 值和其他有利于微生物增殖的水分参数受到冷藏-冷冻储存的影响。这些结果可用于确定储存阈值，以确保出口网络内的牛肉质量，利用市场准入，并改善产品管理。
