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| Reference : Effect of duration and temperature of previous vacuum-packed storage on the microbiologi... |
| Scientific congresses and symposiums : Poster | |||
| Life sciences : Food science | |||
| http://hdl.handle.net/2268/131426 | |||
| Effect of duration and temperature of previous vacuum-packed storage on the microbiological quality of Belgian Blue meat packed in high-oxygen atmosphere | |
| English | |
Didimo Imazaki, Pedro Henrique  [Université de Liège - ULg > > > Doct. sc. vété. (Bologne)] | |
| Tahiri, Assia [Université de Liège - ULg > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >] | |
| Daube, Georges [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >] | |
| Clinquart, Antoine [Université de Liège - ULg > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >] | |
| 5-Sep-2012 | |
| A0 | |
| No | |
| International | |
| 23rd International ICFMH Symposium, Food Micro 2012 | |
| du 3 au 7 septembre 2012 | |
| ICFMH | |
| Istanbul | |
| Turquie | |
| [en] microbiological quality ; high-oxygen atmosphere ; Belgian Blue | |
| [en] The aim of this experiment was to study the effect of duration and temperature of
previous vacuum-packed (VP) storage on the microbiological quality of Belgian Blue (BB) beef packed in high-oxygen atmosphere. VP striploins from bulls (B) and cows (C) were stored at −1 °C and +4 °C for up to 80 days. These meats were subsequently repackaged under modified atmosphere (MA) – 70 % O2/30 % CO2 – at different times, and stored 2 d at +4 °C and 5 d at +8 °C. The average initial counts in VP meats were 3.6 log CFU/cm² (B) and 2.7 log CFU/cm² (C) for total viable count (TVC) at +22 °C; < 2.0 log CFU/cm² (B and C) for lactic ac id bacteria (LAB) at +22 °C; 1.1 log CFU/cm² (B) and 1.3 log CFU/cm² (C) for Enterobacteriaceae at +30 °C and < 1.0 log CFU/cm² (B and C) for Pseudomonas spp. and Brochothrix thermosphacta. During the first 40 days of VP storage, temperature had a striking influence on microbial growth. The maximum count differences between storage temperatures were obtained at the 20th day of storage: 2.7 log CFU/cm² (B) and 2.9 log CFU/cm² (C) for TVC, 4.0 log CFU/cm² (B and C) for LAB and 3.6 log CFU/cm² (B and C) for Enterobacteriaceae. The difference in TVC between temperatures at the 20th day tended to disappear once the meats were repacked under MA and stored during seven days. Conversely, the difference in LAB and Enterobacteriaceae counts tended to be maintained after MA repackaging, showing that duration and temperature of VP storage had influence on microbiological quality of BB meat subsequently stored in high-oxygen atmosphere. Moreover, chilling at temperatures very close to the freezing point of meat during VP storage, which has already showed innumerous advantages for physicochemical quality of meat, was capital to maintain the microbiological quality of BB fresh meat during subsequent MA-packed storage. | |
| Région wallonne : Direction générale des Ressources naturelles et de l'Environnement - DGARNE | |
| Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommandations | |
| Researchers ; Professionals ; Students | |
| http://hdl.handle.net/2268/131426 |
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