Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times
Didimo Imazaki, Pedro Henrique; Elansary, Mahmoud; Scippo, Marie-Louiseet al.
[en] This study aimed to evaluate the effect of sex and sub-zero storage temperature on the microbial and oxidative stability of Belgian Blue beef packed in a high-oxygen atmosphere after different ageing times. Longissimus thoracis et lumborum from Belgian Blue young bulls and cull cows were aged at −1 or 4 °C for 80 days in vacuum. Every 20 days, samples were repackaged in a high-oxygen atmosphere (70/30% O2/CO2) and stored for 7 days (2 days at 4 °C + 5 days at 8 °C). Ageing at −1 °C had a protective effect against the growth of lactic acid bacteria and Enterobacteriaceae and myoglobin oxidation. Brochothrix thermosphacta was the limiting parameter for ageing longer than 20 days at −1 °C, permitting a subsequent 7-day shelf-life in a high-oxygen atmosphere. Meat from young bulls was more sensitive to oxidation than meat from cull cows. Extending Belgian Blue meat ageing for >20 days had a negative impact on retail shelf-life.
Research Center/Unit :
FARAH - Fundamental and Applied Research for Animals and Health - ULiège
Elansary, Mahmoud ; Université de Liège - ULiège > Dpt. de gestion vétérinaire des Ressources Animales (DRA) > GIGA-R : Génomique animale
Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Daube, Georges ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires
Clinquart, Antoine ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Technologie des denrées alimentaires
Language :
English
Title :
Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times
Publication date :
February 2019
Journal title :
Meat Science
ISSN :
0309-1740
eISSN :
1873-4138
Publisher :
Elsevier, Netherlands
Volume :
148
Pages :
198-205
Peer reviewed :
Peer Reviewed verified by ORBi
Name of the research project :
Project D31-1275 (CONSBBB)
Funders :
SPW DG03-DGARNE - Service Public de Wallonie. Direction Générale Opérationnelle Agriculture, Ressources naturelles et Environnement
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