Reference : Influence of temperature on conservability of chilled vacuum packed beef from differe...
Scientific congresses and symposiums : Poster
Life sciences : Food science
http://hdl.handle.net/2268/105105
Influence of temperature on conservability of chilled vacuum packed beef from different origins
English
Didimo Imazaki, Pedro Henrique mailto [Université de Liège - ULg > > > Doct. sc. vété. (Bologne)]
Maréchal, Aline [> >]
Nezer, Carine [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
Taminiau, Bernard mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
Daube, Georges mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
Clinquart, Antoine mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >]
7-Aug-2011
Yes
No
International
57th International Congress of Meat Science and Technology
du 7 au 12 août 2011
Belgian Association for Meat Science and Technology
Gand
Belgique
[en] meat quality ; vacuum packaging ; beef ; microbiological quality ; preservation ; refrigeration
[en] The objective of this experiment was to study the conservability of chilled vacuum-packed meat depending on storage temperature (–1 °C vs. +4 °C) during the last third of their shelf life. Physicochemical parameters (pH and colour) and microbiological growth (total aerobic bacteria, lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp. and Brochothrix thermosphacta) of Longissimus dorsi samples from different origins (United Kingdom and Ireland, Australia and Brazil) were measured at: i) 2/3 of their shelf life and ii) the end of their shelf life. Sample bacteria population growing on MRS was identified by API 50 CHL strips. Unlike Irish and British samples, pH of some Australian and Brazilian samples decreased
during conservation. The colour of the samples remained stable and it did not seem to be influenced by temperature. All samples conserved at –1 °C presented a satisfactory microbiological quality at the end of their shelf life (British and Irish meat = 35~45 days; Australian meat = 140 days and Brazilian meat = 120 days). On Australian and Brazilian samples, temperature did not influence total aerobic bacteria growth, but conservation at +4 °C favoured lactic acid bacteria and Enterobacteriaceae growth. API 50 CHL strip identifications revealed the presence of bacteria like Lactobacillus brevis, Carnobacterium maltaromaticum and Lactobacillus fermentum, which occur naturally in fresh meat and are known for their bioprotective effect against other microorganisms. Further analyses are being carried out using molecular methods in order to study the initial bacteria population diversity and it evolution during storage.
Région wallonne : Direction générale de l'Agriculture, des Ressources Naturelles et de l'Environnement - DGARNE (D31)
CONSBBB - Conservation longue durée de la viande fraîche de bovins Blanc-Bleu Belge : contraintes, évaluation et recommandations
Researchers ; Professionals
http://hdl.handle.net/2268/105105
www.dda.ulg.ac.be

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Open access
P221.pdfFrom proceedings of the congressPublisher postprint133.3 kBView/Open

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.