General Chemical Engineering; General Chemistry; Food Science; Meat quality; meat color; lipid stability; microbiological quality; beef; metagenetics; food conservability
Abstract :
[en] This study was aimed at assessing the pigment and lipid stability and characterising the microbial ecology by classical methods and metagenetics in beef with an extremely long shelf-life. Bovine longissimus thoracis et lumborum subprimals from different origins (Australia, Brazil, Ireland, and United Kingdom), displaying a shelf-life from 35 to 140 days in vacuum packaging, were aged at −1 (subzero storage) or a −1/+4°C two-level stepwise scheme. At different times, samples were repackaged under a high-oxygen atmosphere (70/30% O2/CO2) and stored at 4°C for two days and then 8°C for five days to simulate retail distribution. Subzero storage inhibited the growth of total aerobic mesophilic flora and Enterobacteriaceae during ageing in vacuum . During simulated retail distribution, the shelf-life was limited by metmyoglobin formation and excessive lactic acid bacteria growth. Classical microbiological methods underestimated the lactic acid bacteria count. Nonetheless, metagenetics evidenced, specifically in Australian samples, high proportions of Carnobacterium maltaromaticum, a lactic acid bacterium that may have contributed to the extremely long shelf-life of Australian beef. [fr] Cette étude visait à évaluer la stabilité des pigments et des lipides et à caractériser l'écologie microbienne par des méthodes classiques et la métagénétique dans la viande de bœuf ayant une durée de conservation extrêmement longue. Des segments de muscles longissimus thoracis et lumborum de bovins de différentes origines (Australie, Brésil, Irlande et Royaume-Uni), affichant une durée de conservation de 35 à 140 jours en conditionnement sous vide, ont été conservés à -1 °C (stockage sous zéro) ou selon un schéma progressif à deux niveaux de -1/+4°C. À différents moments, les échantillons ont été reconditionnés dans une atmosphère à forte teneur en oxygène (70/30 % O2/CO2) et stockés à 4 °C pendant deux jours, puis à 8 °C pendant cinq jours, afin de simuler la distribution au détail. Le stockage sous zéro a inhibé la croissance de la flore mésophile aérobie totale et des entérobactéries pendant le vieillissement sous vide. Pendant la simulation de la distribution au détail, la durée de conservation a été limitée par la formation de métmyoglobine et la croissance excessive des bactéries lactiques. Les méthodes microbiologiques classiques ont sous-estimé le nombre de bactéries lactiques. Néanmoins, la métagénétique a mis en évidence, spécifiquement dans les échantillons australiens, des proportions élevées de Carnobacterium maltaromaticum, une bactérie lactique qui peut avoir contribué à la durée de conservation extrêmement longue de la viande bovine australienne.
Research center :
FARAH - Fundamental and Applied Research for Animals and Health - ULiège FARAH. Productions animales durables - ULiège FARAH. Santé publique vétérinaire - ULiège
Disciplines :
Animal production & animal husbandry Food science Veterinary medicine & animal health Microbiology
Author, co-author :
Imazaki, Pedro Henrique ; Laboratory of Food Technology, Fundamental and Applied Research for Animal and Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Avenue de Cureghem 10, 4000 Liège, Belgium
Taminiau, Bernard ; Université de Liège - ULiège > Fundamental and Applied Research for Animals and Health (FARAH) > FARAH: Santé publique vétérinaire
Fall, Papa Abdoulaye; FoodChain ID, En Hayeneux 62, 4040 Herstal, Belgium
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