Abstract
This study was carried out to investigate the effect of nitrite concentration, and abused chilling temperature against proper chilling temperature on the chemical, microbiological and shelf life of roast beef stored at 4°C and 12°C. Three roast beef treatments were formulated to investigate the effect of nitrite concentration (0.006%, 0.012% and 0.018%) and abused chilling temperature (12°C) against control treatment (0.026% nitrite and storage at 4°C) on the chemical, microbiological and shelf life. Results showed that roast beef containing 0.026% nitrite and stored at 4°C for 25 days had the lowest thiobarbituric acid (TBA) value while the highest TBA values were in the treatment containing 0.006% added nitrite, stored at 12°C. The aerobic plate count, Enterobacteriaceae, lactic acid bacteria (LAB), and spore former count were increased throughout the storage period which was lower in 0.026% and 0.018% containing nitrite treatments while higher in other two treatments. The lowest percentage of nitrite losses during storage was in the samples having 0.026% added nitrite to roast beef. The results emphasized the risk of abused temperature and the importance of keeping this product under efficient and consistent refrigeration during storage and the use of high nitrite concentration to protect it and elongate its shelf life.
Highlights
Roast beef is a cured, cooked, smoked whole meat piece product
Heating to 76 ̊C was sufficient to destroy vegetative cells of pathogens, but was insufficient to destroy aerobic spore formers present in meat which could be responsible for the increased pH of roast beef [18] [22]
It was observed that the more sodium nitrite is added, the more it will be involved in the reactions
Summary
Roast beef is a cured, cooked, smoked whole meat piece product. It is usually consumed or served cold afterHow to cite this paper: Maayah, T., Angor, M., Al-Marazeeq, K. and Al-Abdullah, B. (2016) Evaluation of the Shelf Life of Packaged Roast Beef and Some Treatments for Its Extension. Roast beef is a cured, cooked, smoked whole meat piece product. It is usually consumed or served cold after. As roast beef is a cured meat product, curing contributes a characteristic pink color, specific texture and flavor, and provides a preservative effect especially against the growth of spores of Clostridium botulinum [1] [2]. A heating step is usually employed some time after the curing process begins as in the case of roast beef [5]. In a series of normal reactions, nitrite is converted to nitric oxide. Nitric oxide combines with myoglobin, which is a deep red color that changes to the characteristic bright pink normally associated with cured and smoked meat when heated during the smoking process [6]
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