Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric field (PEF)

Abstract

Sous vide (60 °C/24 h) processed beef short ribs pre-treated with Pulsed Electric Field (electric field strength: 0.65–0.80 kV/cm, specific energy: 87.00–102.39 kJ/kg) were stored at 4 °C for 42 days. Cooking loss, Texture Profile Analysis (TPA) parameters, colour, lipid and protein oxidation, in vitro protein digestibility and microbial growth were assessed. Storage time significantly (p < 0.05) affected TPA hardness, cohesiveness, springiness, and gumminess, but had no effect on adhesiveness and colour parameters. Lipid and protein oxidation significantly (p < 0.05) increased during storage. In vitro protein digestibility significantly (p < 0.05) decreased after 42 days of chilled storage. Aerobic and anaerobic microbial numbers were found below detection limit (102 CFU/g meat) until 21 and 42 days, respectively. The detection of bacteria after 21 days of storage was believed to be due to the germination and growth of spore forming bacterial capable of growth at 4 °C, which if present will limit the shelf life. Industrial relevanceThis information provides practical industry evidence on the shelf life of PEF-SV processed short ribs during chilled (4 °C) storage. Three-layer plastic and aluminum laminate packaging could maintain the quality and safety of the product. No microbial growth was detected up to three weeks of chilled storage. Prolonging storage time affects the texture properties of PEF-SV processed short ribs (SR) but not the meat colour.