Abstract
This study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. These attributes included colour, flavour and lipid oxidation changes. In a given holding temperature, the deterioration are controlled by three major factors, they are pH, water activity and microbial growth. The four organic acids approaches (citric, lactic, acetic and tartaric) were presented as fresh beef shelf life extenders due to their abilities to decrease the pH and antimicrobial effects. The pros and cons of these approaches as well as the latest published researches were stressed at the end of this review. This information helps the researchers and gives them the motivation to develop new superior approach.
Highlights
Fresh beef, as a high-energy type of food is considered to be the food of choice due largely to its nutritional value[1]
The maximum shelf life of fresh beef depends on several factors such as pH, water activity, microbial growth and temperature[6]
Fresh beef has unique biological and chemical properties and its nutrients composition represents an optimum medium for microbial growth
Summary
As a high-energy type of food is considered to be the food of choice due largely to its nutritional value[1]. The maximum shelf life of fresh beef depends on several factors such as pH, water activity, microbial growth and temperature[6]. Researchers[51] treated fresh sheep/goat meat using spray washed method with 2% lactic acid and 1.5% acetic +1.5% propionic acid combination decreased viable count (TVC) of the treated meat samples by about 0.52 and 1.16 log units used in acidified beef, to reduce the risk of bacterial contamination and to improve the texture[57]. This acid exhibits both bactericidal and antistatic effects against L. monocytogenes[58]. Acetic acid is generally regarded as safe for miscellaneous and general-purpose usage
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