<abstract xmlns="http://www.w3.org/1999/xhtml"><p> 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 °C to +2 °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 (ČSN). 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.</p></abstract>

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 °C to +2 °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 (ČSN). 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.

Selected Microbiological and Organoleptic Changes in Vacuum Packed Imported Beef

Institute of Tropics and Subtropics, Czech University of Life Sciences Prague, Czech Republic

Agricultura Tropica et Subtropica

{"article-title":"Selected Microbiological and Organoleptic Changes in Vacuum Packed Imported Beef"}

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...

Selected Microbiological and Organoleptic Changes in Vacuum Packed Imported Beef

Online veröffentlicht: 01. Nov. 2012

Seitenbereich: 126 - 133

DOI: https://doi.org/10.2478/v10295-012-0021-8

Schlüsselwörter
Vacuum packed beef, microbiological changes, organoleptic changes, pH and beef ripening.

This content is open access.

Selected Microbiological and Organoleptic Changes in Vacuum Packed Imported Beef

Online veröffentlicht: 01. Nov. 2012

Seitenbereich: 126 - 133

DOI: https://doi.org/10.2478/v10295-012-0021-8

SchlüsselwörterVacuum packed beef, microbiological changes, organoleptic changes, pH and beef ripening.

This content is open access.

Schlüsselwörter
Vacuum packed beef, microbiological changes, organoleptic changes, pH and beef ripening.