Multiple hurdle technology to improve microbial safety, quality and oxidative stability of refrigerated raw beef

Abstract

The present investigation explored the potential of multiple hurdle interventions to reduce bacterial populations on beef surfaces, thereby improving the quality and shelf stability of raw beef during refrigerated storage. Purposely, clove essential oil, UV light and bacteriophage were employed on inoculated beef. All the combinations significantly controlled bacterial growth with maximum effect of phage + clove oil + UV light (T9) in the end of trial (1.25 ± 0.24 log CFU/mL). However, a slightly high drip (3.55%) and purge losses (4.67%) were recorded by all the samples. Additionally, multiple hurdles did not adversely affect the color and hardness values of stored beef samples. In addition, a significantly lower nitrogenous losses i.e., 26.62 mg N/100 g for T6 (Phage + Clove essential oil), 27.31 mg N/100 g for T7 (Clove + UV treatment), 27.31 mg N/100 g for T8 (Phage + UV treatment) and 28 mg N/100 g for T9 (Phage + Clove essential oil + UV treatment), and oxidative degradation of beef samples in a momentous way (TBARS value = 0.746 mg MDA/kg) obtained by T9 (Phage + Clove essential oil + UV treatment) at the termination of trial. The study concluded that use of hurdle technology can be employed as an effective antimicrobial approach to attenuate the growth of pathogenic bacteria from meat surface without imposing adverse effects on the quality.