Oxidative Stability and Microbial Ecology of Fresh Beef with Extremely Long Shelf-Life

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/Unit :

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

Elansary, Mahmoud ; Université de Liège - ULiège > GIGA

Douny, Caroline ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires

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 :

Oxidative Stability and Microbial Ecology of Fresh Beef with Extremely Long Shelf-Life

Publication date :

29 March 2023

Journal title :

Journal of Food Processing and Preservation

ISSN :

0145-8892

eISSN :

1745-4549

Publisher :

Hindawi Limited

Volume :

2023

Pages :

1-13

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

http://downloads.hindawi.com/journals/jfpp/2023/5319266.pdf

Name of the research project :

CONSBBB - Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommandations

Funders :

SPW - Public Service of Wallonia

Funding text :

Projet D31-1275

Available on ORBi :

since 10 May 2023

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