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. (February 2019)

• Record Type: Journal Article
• Authors: Imazaki, Pedro Henrique; Elansary, Mahmoud; Scippo, Marie-Louise; Daube, Georges; Clinquart, Antoine
• Is Part Of: Meat science. Volume 148(2019)
• Page Start: 198
• Page End: 205
• Publication Date: 2019-02
• Subjects: Belgian Blue -- Microbiological quality -- Spoilage -- Oxidation -- Color -- Lipid; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.09.005
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: 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. Highlights: Ageing at −1 °C can improve microbial and colour stability of meat. Meat from young bulls is more sensitive to oxidation than meat from cull cows. Brochothrix thermosphacta growth limits the length of beef ageing at −1 °C. Ageing Belgian Blue meat for >20 days is not recommended for retail display.