Journal Article

Selected microbiological and organoleptic changes in vacuum packed imported beef

Sovjak, R., Ceska Zemedelska Univ., Prague (Czech Republic). Inst. Tropu a Subtropu, Drobny, J., Ceska Zemedelska Univ., Prague (Czech Republic). Inst. Tropu a Subtropu, Vidova, J., Ceska Zemedelska Univ., Prague (Czech Republic). Inst. Tropu a Subtropu

2012

Overview

The aim of this work was to determine selected microbiological and organoleptic changes of vacuum packed cooled beef imported from Argentina as one of the few South American countries which export beef to Europe. The changes were studied during its common shelf life (4 months) and 1 month thereafter in case of longer storage. The storage temperature was -1 deg C to +2 deg C. Four packages of boneless chilled heart of rump were used; all the values of each package were measured five times. Meat and juice weight, vacuum value, numbers of microbes, yeasts and moulds, pH of meat and juice were determined. Some organoleptic characteristics of meat and juice such as taste, aroma, colour, consistency and clearness of both of juice and broth after boiling were evaluated using Czech technical standards. The vacuum value of the first package was 90 kPa; the number of the microbes was increasing adequately to time in all the packages. In the course of the entire shelf life period all the samples fulfilled the allowed limits so the meat was suitable for human consumption. During the tested period neither monitored pathogen microflora nor yeasts and moulds were present; pH of all samples was influenced by storage in the vacuum. Meat stored for 5 months showed changes in odour and presence of coliforms. Commencing spoilage of this sample rendered the meat not suitable for human consumption.

• Publisher: Versita,De Gruyter Brill Sp. z o.o., Paradigm Publishing Services,Sciendo
• Subject: AGENT PATHOGENE / ALMACENAMIENTO EN FRIO / ANALISIS MICROBIOLOGICO / ANALISIS ORGANOLEPTICO / ANALYSE MICROBIOLOGIQUE / ANALYSE ORGANOLEPTIQUE / APTITUD PARA LA CONSERVACION / APTITUDE A LA CONSERVATION / BACILLUS CEREUS / BACTERIA COLIFORME / BACTERIE COLIFORME / BEEF / BOILING / CARNE / CARNE DE RES / CELL COUNTING / COLD STORAGE / COLIFORM BACTERIA / COLOR / COLOUR / CONTEO DE CELULAS / COULEUR / CUISSON A L'EAU / EBULLICION / EMBALAJE EN VACIO / EMBALLAGE SOUS-VIDE / ESCHERICHIA COLI / FLAVEUR / FLAVOUR / FRITURA / FRITURE / FRYING / http://www.fao.org/aos/agrovoc#c_10893 / http://www.fao.org/aos/agrovoc#c_13933 / http://www.fao.org/aos/agrovoc#c_15894 / http://www.fao.org/aos/agrovoc#c_15950 / http://www.fao.org/aos/agrovoc#c_16006 / http://www.fao.org/aos/agrovoc#c_1773 / http://www.fao.org/aos/agrovoc#c_25302 / http://www.fao.org/aos/agrovoc#c_26384 / http://www.fao.org/aos/agrovoc#c_26553 / http://www.fao.org/aos/agrovoc#c_26646 / http://www.fao.org/aos/agrovoc#c_26749 / http://www.fao.org/aos/agrovoc#c_3132 / http://www.fao.org/aos/agrovoc#c_33700 / http://www.fao.org/aos/agrovoc#c_34302 / http://www.fao.org/aos/agrovoc#c_4082 / http://www.fao.org/aos/agrovoc#c_4144 / http://www.fao.org/aos/agrovoc#c_4669 / http://www.fao.org/aos/agrovoc#c_4807 / http://www.fao.org/aos/agrovoc#c_4956 / http://www.fao.org/aos/agrovoc#c_5399 / http://www.fao.org/aos/agrovoc#c_5630 / http://www.fao.org/aos/agrovoc#c_5753 / http://www.fao.org/aos/agrovoc#c_6484 / http://www.fao.org/aos/agrovoc#c_6757 / http://www.fao.org/aos/agrovoc#c_7368 / http://www.fao.org/aos/agrovoc#c_8141 / http://www.fao.org/aos/agrovoc#c_8349 / http://www.fao.org/aos/agrovoc#c_8480 / http://www.fao.org/aos/agrovoc#c_861 / http://www.fao.org/aos/agrovoc#c_988 / JUGOSIDAD / JUICINESS / JUTOSITE / KEEPING QUALITY / LACTOBACILLUS / LEVADURA / LEVURE / LISTERIA MONOCYTOGENES / MADURAMIENTO / MEAT / MICRO-ORGANISME / MICROBIOLOGICAL ANALYSIS / microbiological changes / MICROORGANISMOS / MICROORGANISMS / MOHO / MOISISSURE / MOULDS / MURISSAGE / NUMERATION CELLULAIRE / ORGANISMOS PATOGENOS / ORGANOLEPTIC ANALYSIS / organoleptic changes / ORGANOLEPTIC PROPERTIES / PATHOGENS / PESO / pH and beef ripening / POIDS / PROPIEDADES ORGANOLEPTICAS / PROPRIETE ORGANOLEPTIQUE / PSEUDOMONAS AERUGINOSA / RIPENING / SABOR / SALMONELLA / STAPHYLOCOCCUS / STOCKAGE AU FROID / VACUUM PACKAGING / Vacuum packed beef / VIANDE / VIANDE BOVINE / WEIGHT / YEASTS / YERSINIA ENTEROCOLITICA