The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef.

Carlos A Conte-Junior,Sérgio B Mano,Eliane T Mársico,Márcia M Lopes,Thiago S Alvares,Maria Lúcia G Monteiro,Renata Patrícia

doi:10.3390/foods9040495

Carlos A Conte-Junior, Sérgio B Mano + Show 5 more

Open Access

https://doi.org/10.3390/foods9040495

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Abstract

The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were packaged as follows: AA (100% ambient air), 90O2:10CO2 (90% O2 and 10% CO2), 80O2:20CO2 (80% O2 and 20% CO2), 70O2:30CO2 (70% O2 and 30% CO2), 60O2:40CO2 (60% O2 and 40% CO2), 50O2:50CO2 (50% O2 and 50% CO2), 100O2 (100% O2), and VP (vacuum packaging). All treatments were analyzed daily for O2 and CO2 levels, pH, filtration time, total volatile basic nitrogen (TVB-N), aerobic mesophilic heterotrophic bacteria (AMHB), and aerobic psychrotrophic heterotrophic bacteria (APHB) over 20 days at 2 °C. All MAP systems had a decrease of O2 and an increase of CO2 levels during storage period (p < 0.05). Overall, the MAP systems were similarly able to decrease the pH and retard the increase of TVB-N and filtration time over the storage period (p > 0.05). Moreover, the MAP systems increased the lag phase and/or the generation time of both AMHB and APHB, extending the shelf life by 3 (90O2:10CO2), 4 (70O2:30CO2 and 100O2), and 5 days (80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP). All MAP systems were equally effective in retarding physicochemical degradation; however, 80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP were the most effective in impairing bacterial growth and extending the shelf life of ground beef stored under refrigeration.

Highlights

Brazil is one of the main world beef producers; it has been investing in alternative technological strategies to produce high-quality beef products and meet consumers’ requirements [1].Beef products, mainly ground beef, are considered ideal substrates for spoilage and pathogenic bacteria growth, resulting in a rapid loss of quality and limited shelf life [2]
A significant reduction of O2 and an increase in CO2 levels (p < 0.05) were observed for all the modified atmosphere packaging (MAP) types (Figure 1). This behavior could be related to the dominant bacteria in the refrigerated meat packed with MAP [23]
All MAP packaging systems delay the loss of physicochemical quality during refrigerated storage of ground beef

Summary

Introduction

Mainly ground beef, are considered ideal substrates for spoilage and pathogenic bacteria growth, resulting in a rapid loss of quality and limited shelf life [2]. This fact, together with an increased demand for the use of nonthermal processing technologies as an alternative for preserving the meat’s original quality, makes it necessary to find new technological approaches for ground beef preservation [3,4]. The color of vacuum-packed meat (dark purplish red) is unpleasant to consumers In this way, modified atmosphere packaging (MAP) is an interesting alternative for the meat industry due to its capacity to extend shelf life and maintain the original quality parameters of fresh beef cuts until consumption [5,6].

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