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-Louise; Daube, Georges; Clinquart, Antoine

doi:10.1016/j.meatsci.2018.09.005

Article (Scientific journals)

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-Louise et al.

2019 • In Meat Science, 148, p. 198-205

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/230205

DOI
10.1016/j.meatsci.2018.09.005

PubMed
30322686

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

Imazaki_2019_Meat_Sci_sub_zero_BBB.pdf

Publisher postprint (892.52 kB)

Download

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

Belgian Blue; Microbiological quality; Spoilage; Oxidation; Color; Lipid; Shelf-life; meat; modified atmosphere packaging

Abstract :

[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

Disciplines :

Food science

Author, co-author :

Didimo Imazaki, Pedro Henrique ; Université de Liège - ULiège > Santé publique vétérinaire (FARAH)

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

Available on ORBi :

since 16 December 2018

Statistics

Number of views

167 (33 by ULiège)

Number of downloads

168 (9 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

Bekhit, A.E., Faustman, C., Metmyoglobin reducing activity (2005) Meat Science, 71, pp. 407-439
Bekhit, A.E., Geesink, G.H., Ilian, M.A., Morton, J.D., Bickerstaffe, R., The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties (2003) Food Chemistry, 81, pp. 175-187
Bekhit, A.E., Geesink, G.H., Morton, J.D., Bickerstaffe, R., Metmyoglobin reducing activity and colour stability of ovine longissimus muscle (2001) Meat Science, 57, pp. 427-435
Ben Abdallah, M., Marchello, J.A., Ahmad, H.A., Effect of freezing and microbial growth on myoglobin derivatives of beef (1999) Journal of Agricultural and Food Chemistry, 47, pp. 4093-4099
Boles, J.A., Swan, J.E., Processing and sensory characteristics of cooked roast beef: effect of breed, age, gender and storage conditions (2002) Meat Science, 62, pp. 419-427
Cabaraux, J.F., Hornick, J.L., Dotreppe, O., Dufrasne, I., Clinquart, A., Istasse, L., Effects of the calving number on animal performance, carcass and meat composition in finishing Belgian Blue double-muscled culled females (2004) Livestock Production Science, 87, pp. 161-169
Campo, M.M., Nute, G.R., Hughes, S.I., Enser, M., Wood, J.D., Richardson, R.I., Flavour perception of oxidation in beef (2006) Meat Science, 72, pp. 303-311
Coombs, C.E.O., Holman, B.W.B., Friend, M.A., Hopkins, D.L., Long-term red meat preservation using chilled and frozen storage combinations: a review (2017) Meat Science, 125, pp. 84-94
Delhalle, L., Korsak, N., Taminiau, B., Nezer, C., Burteau, S., Delcenserie, V., Daube, G., Exploring the bacterial diversity of Belgian steak tartare using metagenetics and quantitative real-time PCR analysis (2016) Journal of Food Protection, 79, pp. 220-229
Dufrasne, I., Marche, C., Clinquart, A., Hornick, J.L., Van Eenaeme, C., Istasse, L., Effects of dietary vitamin E supplementation on performance and meat characteristics in fattening bulls from the Belgian Blue breed (2000) Livestock Production Science, 65, pp. 197-201
Faustman, C., Sun, Q., Mancini, R., Suman, S.P., Myoglobin and lipid oxidation interactions: mechanistic bases and control (2010) Meat Science, 86, pp. 86-94
FCD, Critères microbiologiques applicables à partir de 2015 aux marques de distributeurs, marques premiers prix et matières premières dans leur conditionnement initial industriel (2016), Féderation du Commerce et de la Distribution Paris (France)
Fiems, L.O., De Campeneere, S., Van Caelenbergh, W., Boucqué, C.V., Relationship between dam and calf characteristics with regard to dystocia in Belgian Blue double-muscled cows (2001) Animal Science, 72, pp. 389-394
Fiems, L.O., De Campeneere, S., Van Caelenbergh, W., De Boever, J.L., Vanacker, J.M., Carcass and meat quality in double-muscled Belgian Blue bulls and cows (2003) Meat Science, 63, pp. 345-352
Greene, B.E., Hsin, I.M., Zipser, M.W., Retardation of oxidative color changes in raw ground beef (1971) Journal of Food Science, 36, pp. 940-942
Imazaki, P.H., Douny, C., Elansary, M., Scippo, M.-L., Clinquart, A., Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere (2018) Journal of Food Processing and Preservation, 42, p. e13603
Imazaki, P.H., Maréchal, A., Nezer, C., Taminiau, B., Daube, G., Clinquart, A., Influence of temperature on conservability of chilled vacuum-packed beef from different origins (2011) Paper presented at the 57th International Congress of Meat Science and Technology, Ghent (Belgium)
Imazaki, P.H., Teixeira Gonçalves, A., Krantz, M., Thimister, J., Clinquart, A., Effect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef (2016) Paper presented at the 3rd FARAH Day, Liège (Belgium)
ISO, Viande et produits à base de viande — dénombrement de Brochothrix thermosphacta, technique par comptage des colonies obtenues, ISO 13722 (1996), International Organization for Standardization Geneva (Switzerland)
ISO, Viande et produits à base de viande — détermination de la teneur en matière grasse libre, ISO 1444 (1996), International Organization for Standardization Geneva (Switzerland
ISO, Viande et produits à base de viande — détermination de l'humidité ISO 1442 (1997), International Organization for Standardization Geneva (Switzerland)
Jeremiah, L.E., Gibson, L.L., The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef (2001) Food Research International, 34, pp. 815-826
Leroi, F., Fall, P.A., Pilet, M.F., Chevalier, F., Baron, R., Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031 (2012) Food Microbiology, 31, pp. 222-228
Liu, Q., Lanari, M.C., Schaefer, D.M., A review of dietary vitamin E supplementation for improvement of beef quality (1995) Journal of Animal Science, 73, pp. 3131-3140
Liu, Q.P., Scheller, K.K., Schaefer, D.M., Technical note: a simplified procedure for vitamin E determination in beef muscle (1996) Journal of Animal Science, 74, pp. 2406-2410
Lund, M.N., Lametsch, R., Hviid, M.S., Jensen, O.N., Skibsted, L.H., High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage (2007) Meat Science, 77, pp. 295-303
McKenna, D.R., Mies, P.D., Baird, B.E., Pfeiffer, K.D., Ellebracht, J.W., Savell, J.W., Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles (2005) Meat Science, 70, pp. 665-682
McMillin, K.W., Huang, N.Y., Ho, C.P., Smith, B.S., Quality and shelf-life of meat in case-ready modified atmosphere packaging (1999) Quality Attributes of MUSCLE FOODS, pp. 73-93. , Y.L. Xiong C.-T. Ho F. Shahidi Kluwer Academic/Plenum Publishers New York (United States)
Milijasevic, M., Babic, J., Veskovic-Moracanin, S., Effect of vacuum and modified atmosphere on Enterobacteriaceae count determined in rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) steaks (2015) Procedia Food Science, 5, pp. 195-198
Mills, J., Donnison, A., Brightwell, G., Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: a review (2014) Meat Science, 98, pp. 71-80
Pennacchia, C., Ercolini, D., Villani, F., Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack (2011) Food Microbiology, 28, pp. 84-89
Picgirard, L., Viandes sous vide à longue DLC: comparaison de muscles d'origine française et sud-américaine (2009) Viandes et Produits Carnés, 27, pp. 171-177
Pothakos, V., Devlieghere, F., Villani, F., Björkroth, J., Ercolini, D., Lactic acid bacteria and their controversial role in fresh meat spoilage (2015) Meat Science, 109, pp. 66-74
Pothakos, V., Samapundo, S., Devlieghere, F., Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life (2012) Food Microbiology, 32, pp. 437-443
Pouzo, L.B., Descalzo, A.M., Zaritzky, N.E., Rossetti, L., Pavan, E., Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed (2016) Meat Science, 111, pp. 1-8
R Core Team, R: a language and environment for statistical Computing (2016), https://www.R-project.org/, Retrieved from
Raharjo, S., Sofos, J.N., Schmidt, G.R., Improved speed, specificity, and limit of determination of an aqueous acid-extraction thiobarbituric acid-C18 method for measuring lipid-peroxidation in beef (1992) Journal of Agricultural and Food Chemistry, 40, pp. 2182-2185
Robach, D.L., Costilow, R.N., Role of bacteria in the oxidation of myoglobin (1961) Applied Microbiology, 9, pp. 529-533
Russo, F., Ercolini, D., Mauriello, G., Villani, F., Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups (2006) Food Microbiology, 23, pp. 797-802
Seideman, S.C., Cross, H.R., Smith, G.C., Durland, P.R., Factors associated with fresh meat color: a review (1984) Journal of Food Quality, 6, pp. 211-237
Simmons, J., Tamplin, M.L., Jenson, I., Sumner, J., Effect of incubation temperature on aerobic plate counts of beef and sheep carcasses (2008) Journal of Food Protection, 71, pp. 373-375
Smith, G.C., Morgan, J.B., Sofos, J.N., Tatum, J.D., Supplemental vitamin E in beef cattle diets to improve shelf-life of beef (1996) Animal Feed Science and Technology, 59, pp. 207-214
SOGEPA, Regards sur l'économie wallonne: le secteur de la viande en Wallonie (2016), Société Wallonne de Gestion et de Participations Liège (Belgium)
Stellato, G., La Storia, A., De Filippis, F., Borriello, G., Villani, F., Ercolini, D., Overlap of spoilage-associated microbiota between meat and the meat processing environment in small-scale and large-scale retail distributions (2016) Applied and Environmental Microbiology, 82, pp. 4045-4054
Stetzer, A.J., Cadwallader, K., Singh, T.K., McKeith, F.K., Brewer, M.S., Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles (2008) Meat Science, 79, pp. 13-19
Tang, J., Faustman, C., Hoagland, T.A., Krzywicki revisited: equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts (2004) Journal of Food Science, 69, pp. C717-C720
Tang, J.L., Faustman, C., Hoagland, T.A., Mancini, R.A., Seyfert, M., Hunt, M.C., Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin E (2005) Journal of Agricultural and Food Chemistry, 53, pp. 6073-6079
Venkata Reddy, B., Sivakumar, A.S., Jeong, D.W., Woo, Y.-B., Park, S.-J., Lee, S.-Y., Hwang, I., Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments (2015) Animal Science Journal, 86, pp. 1-16
Vitale, M., Pérez-Juan, M., Lloret, E., Arnau, J., Realini, C.E., Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package (2014) Meat Science, 96, pp. 270-277
Xiong, Y.L., The storage and preservation of meat: I—thermal technologies (2017) Lawrie's Meat Science, pp. 205-230. , F. Toldrá Woodhead Publishing Duxford