Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
Food Res Int. 2021 Apr;142:110205. doi: 10.1016/j.foodres.2021.110205. Epub 2021 Feb 10.
A long shelf life for fresh meat products is very important both to processors, retailers and consumers. In this work, the effect of repeat acid spraying on the shelf life of vacuum skin-packaged (VSP) chilled beef, as well as the quality and microbial community dynamics was evaluated. Carcasses were sprayed with 300 ppm peroxyacetic acid (PA) or 3% lactic acid (LA) three times during the chilling process, or one more time of LA spray before packaging (LLA). Quality, sensory attributes and microbial load of VSP beef during 32 days of storage at 4 °C were evaluated. The results showed that quality and sensory scores decreased over time for all treatments, but LLA treated samples were still above the rejection threshold at the end of the storage period. Moreover, the total volatile basic nitrogen value and the total viable counts were 15.0 mg/100 g and 7.2 log CFU/g for the control group, while acid treated groups remained below these two values until the end of the storage period. In particular LLA treated beef steaks exhibited the best preservation potential even at the end of storage. This is attributed to the reduction of Proteobacteria in LLA beef steaks shown by the bacterial diversity analysis via high-throughput sequencing, as well as the lower counts of B. thermosphacta and Enterobacteriaceae during storage. This indicates that LLA treatment has the potential to achieve a shelf life extension of VSP steaks without impacting on quality.
新鲜肉类产品的长货架期对加工商、零售商和消费者都非常重要。在这项工作中，评估了重复酸喷雾对真空皮肤包装（VSP）冷却牛肉货架期的影响，以及质量和微生物群落动态的影响。胴体在冷却过程中用 300ppm 过氧乙酸（PA）或 3%乳酸（LA）三次喷雾，或在包装前用 LA 喷雾一次（LLA）。在 4°C 下储存 32 天期间，评估 VSP 牛肉的质量、感官属性和微生物负荷。结果表明，所有处理组的质量和感官评分随时间推移而降低，但LLA 处理组的样品在储存期结束时仍高于拒收阈值。此外，对照组的总挥发性碱性氮值和总活菌数分别为 15.0mg/100g 和 7.2log CFU/g，而酸处理组在储存期结束前仍低于这两个值。特别是 LLA 处理的牛肉排表现出最好的保存潜力，即使在储存结束时也是如此。这归因于通过高通量测序进行的细菌多样性分析显示 LLA 牛肉排中变形菌的减少，以及储存过程中 B. thermosphacta 和肠杆菌科的计数较低。这表明 LLA 处理有可能延长 VSP 牛排的货架期，而不会影响质量。
