CSIRO, Agriculture and Food, Australia.
Shandong Agricultural University, Tai'an, Shandong Province, China.
Meat Sci. 2019 Jul;153:135-143. doi: 10.1016/j.meatsci.2019.03.006. Epub 2019 Mar 7.
Arbitrary microbiological limits or noticeable organoleptic decline are mainly used to define the shelf life of vacuum packaged chilled beef (VPCB). Excellent temperature control is critical to enable a long shelf life. The robustness of export supply chains was tested by sending Australian VPCB (striploins) to three Chinese destinations and a CONTROL (Brisbane, Australia) treatment (~-1 °C). Data loggers monitored temperature during storage and meat biochemistry (pH, color, weep), aerobic plate counts, lactic acid bacteria, total volatile basic nitrogen (TVB-N) and sensory changes were measured 84, 98, 120 and 140 days postslaughter. Temperature was generally well maintained and sensory scores were not indicative of spoilage. Microbial counts did not increase from 84 to 140 days, however TVB-N increased with time and was a better predictor of sensory attributes. TVB-N was below the limit of 15 mg/100 g in all CONTROL samples but most Chinese samples exceeded this value. This study demonstrated that extended shelf life is feasible with excellent temperature control.
任意微生物限量或明显感官下降主要用于定义真空包装冷却牛肉（VPCB）的货架期。出色的温度控制对于实现长货架期至关重要。通过将澳大利亚 VPCB（牛里脊）发送到三个中国目的地和一个 CONTROL（澳大利亚布里斯班）处理（~-1°C）来测试出口供应链的稳健性。数据记录器在储存过程中监测温度，以及肉的生物化学特性（pH 值、颜色、渗出物）、需氧平板计数、乳酸菌、总挥发性碱性氮（TVB-N）和感官变化，在屠宰后 84、98、120 和 140 天进行测量。温度通常得到很好的维持，感官评分没有表明变质。微生物计数从 84 天到 140 天没有增加，但是 TVB-N 随着时间的推移而增加，并且是感官属性的更好预测指标。所有 CONTROL 样本中的 TVB-N 均低于 15mg/100g 的限量，但大多数中国样本超过了该值。本研究表明，通过出色的温度控制，延长货架期是可行的。
