Shelf Life Of Minced Beef Research Articles

Improving the shelf life of minced beef by Cystoseira compressa polysaccharide during storage

A polysaccharide extracted from the brown alga Cystoseira compressa (CCPS) was evaluated as a food additive to extend the shelf-life of raw beef meat. The antioxidant potential of CCPS was demonstrated by its inhibition of β-carotene bleaching (64.28 %), superoxide radicals (70.12 %), and hydroxyl radicals (93 %) at a concentration of 10 mg/ml. The polysaccharide also showed antibacterial activity with MIC values between 6.25 mg/ml and 50 mg/ml against five foodborne pathogenic bacteria. Furthermore, CCPS exhibited excellent functional, foaming, and emulsifying properties. Furthermore, microbiological and chemical effects of CCPS at concentrations equivalent to 1 MIC (CCPS-1), 2 MIC (CCPS-2), and 4 MIC (CCPS-3) were conducted. Chemical analyses showed that treated beef had significantly reduced TBARS levels below 2 mg MDA/kg at day 14. The treatment also decreased carbonyl groups, improved heme iron transformation, inhibited microbial growth (p < 0.05), and kept MetMb levels below 40 % by day 14. Moreover, two multivariate approaches, principal component analysis (PCA) and hierarchical cluster analysis (HCA), were effectively used to analyze the results characterizing the main attributes of the stored meat samples. In conclusion, these findings demonstrated that CCPS could be employed as a functional and bioactive component in the meat industry.

Investigation of the effect of gamma-ray on the shelf life of minced beef from production to consumption

در این تحقیق، اثر پرتودهی با پرتو گاما و کیتوزان بر عمر مصرف گوشت چرخ‌­کرده گوساله بررسی شد. قسمتی از نمونه‌­ی گوشت با محلول کیتوزان %2 تیمار شد و قسمت دیگر بدون تیمار با کیتوزان با دُزهای 3، 5 و 7 کیلوگری (kGy) در گاماسل پرتودهی شدند. نمونه‌­های پرتودهی نشده (کنترل) و نمونه‌­های پرتودهی شده از نظر میزان آلودگی میکروبی، خصوصیات کیفی شامل رنگ، بو، خونابه و مشتری‌پسندی (پذیرش کلی) و هم‌­چنین پراکسیداسیون چربی بررسی شدند. نتایج نشان داد که هر دو عامل پرتودهی و تیمار با کیتوزان اثر قابل توجهی در کاهش بار میکروبی گوشت شامل کل میکروارگانیسم­های زنده، باکتری استافیلوکوکوس اورئوس، اشریشیا کلی و گونه­‌های سالمونلا در طول دوره‌­ی نگه‌­داری دارند. خصوصیات کیفی نمونه‌­های پرتودهی شده و تیمار شده با کیتوزان اختلاف معنی­‌دار با کیفیت نمونه‌­های کنترل پرتودهی نشده نداشت. در نهایت، بر اساس حد مجاز پراکسیداسیون چربی، به منظور افزایش عمر مصرف محصول از 2 روز به 7 روز در دمای ˚C 4، دُز kGy 3 به عنوان دُز مناسب برای پرتودهی گوشت چرخ­‌کرده تعیین شد. همه‌­ی اجزاء بسته‌­بندی گوشت، مقاومت پرتوی خوبی نسبت به دُز تعیین شده داشتند.

Improving the Shelf Life and Quality of Minced Beef by Cassia Glauca Leaf Extracts during Cold Storage

Minced beef is a popular meat product due to its low price and superior nutritional value. The contamination of minced beef is a significant risk for the worldwide meat market. Both natural and synthetic preservatives are used to expand the shelf life and improve the quality properties of meat. The harmful effects of synthetic preservatives make natural preservatives more appealing. Therefore, this research was performed to study the impact of different concentrations of Cassia glauca leaf extract (CGE) on increasing the shelf life of minced beef. Seventy-two minced beef samples were divided into control, 0.25, 0.5, and 1% w/w CGE treated groups. The control and treated samples were kept at 3 ± 1 °C in the refrigerator for 15 days. Minced beef samples’ sensory, chemical, and microbiological properties were assessed every three days. The gained results showed that the CGE addition effectively decreased the microbial count and maintained the minced beef’s sensory and chemical quality. Additionally, CGE extended the shelf life of minced meat up to 15 days under the proper refrigeration condition compared to the control group, which decomposed after the sixth day of refrigeration. Our study suggested that CGE could be used as a natural preservative for refrigerated minced meat.

Effectiveness of orange peel extract on the quality of minced beef during frozen storage

Beef is susceptible to both microbiological and oxidative deterioration. Synthetic additives are often used to delay lipid oxidation and prevent microbial growth. However, their use is raising concerns due to negative health consequences. This study aimed to evaluate the effect of orange peel extract (OPE) on physicochemical, biochemical, and microbial properties of fresh and preserved minced beef. Minced beef was treated by 0.5% (P2), 1% (P3), and 1.5% (P4) of OPE (w/w), 100 ppm (w/w) of butylated hydroxytoluene (BHT, P5), control (P1) and stored at −18 ± 1°C for 60 days. Protein degradation and water-holding capacity in minced beef were P4 < P5 < P3 < P2 < P1. The additions of OPE and BHT to the minced beef reduced free fatty acid, peroxide and thiobarbituric acid values. 1.5% OPE exhibited pH, color stability, and similar effect like BHT for controlling lipid oxidation and microbes. This study evinced that OPE has potentiality to be used as a natural antioxidant. Practical applications Nowadays, people are concerned about healthy diets. Food prepared using natural food additives is one of the major concerns of consumer. Diet-related diseases namely, diabetics, hypertension, and obesity may prevent through healthy diet prepared by natural food additives. This study, therefore, aimed to use natural food additives to improve the shelf life of meat products. Orange peel, a by-product of the orange juice industry, can be a good source of antioxidant. It is also an antimicrobial agent to satisfy consumer desires as natural food components and adding commercial value to orange by-products. This study also provided some basic information required for polyphenol extraction from orange peel waste and its antioxidant properties. Considering the antioxidant and antimicrobial activity of orange peel extract (OPE) compared with butylated hydroxytoluene (BHT), OPE can be used to delay lipid oxidation and limit microbial growth to preserve and extend the shelf life of minced beef.

Crude essential oil from roots of white’s ginger ( Mondia whitei ) as natural minced beef preservative

Potentials of crude essential oil from the roots of white's ginger (EOWG) as a natural preservative in minced beef were investigated. EOWG was produced using 1% (T1), 1.5% (T2), and 2% (T3) n-hexane, and their antibacterial and in vitro antioxidant activities were assessed. pH, thiobarbituric acid reactive substances (TBARs), total volatile basic nitrogen (TVBN) values, total plate count (TPC), and bacterial count (BC) of EOWG-treated meat were determined and compared with those of BHA-treated (T4) and untreated samples (T0) for 12 days (3 days interval) at 2°C. Meat color change was determined. The pH, TBARs, TVBN, TPC, and BC significantly (p ≤ .05) reduced in EOWG-treated beef and reduction was higher with an increase in concentration. Total color difference (TCD) of refrigerated EOWG-treated minced beef varied and was concentration dependent. Meat treated with 1.5% and 2% EOWG compared most favorably with BHA-treated sample and could be considered as natural means of meat preservation. Novelty impact statements Crude essential oil from roots of white's ginger preserved the quality and shelf life of minced beef during refrigeration. Minced beef treated with 1.5%–2% crude essential oil from roots of white's ginger yielded comparable quality attributes with butylated hydroxyl anisole (BHA)-treated beef. Natural antioxidants and antimicrobial could give impetus to novel meat products development with enhanced health benefits, prolonged shelf life, and improved safety and quality.

Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef

The aim of this study was the effect of nanoliposome-encapsulated extract and free extract of bay leaf (Laurus nobilis) on shelf-life of minced beef during 16 days storage in refrigerator (4 ± 1 °C). First, the leaf extract was extracted using ultrasound and various solvents (aqueous, alcoholic and hydroalcoholic) and the amounts of phenolic and flavonoid compounds, antioxidant and antimicrobial activity were determined. The results showed that the highest values of phenolic and flavonoid compounds, antioxidant and antimicrobial activity were observed in hydroalcoholic solvent extract (p < 0.05). The hydroalcoholic extract was nanoencapsulated with liposome, the particle size was 99.05 ± 2.98 nm and the encapsulation efficiency was 73.76 ± 1.10%. Then, it was used for investigate the effect of bay leaf extract on shelf life of minced beef. Five treatments including control, 1000 ppm extract, 1500 ppm extract, 1000 ppm nano-extract and 1500 ppm nano-extract. Chemical and microbial parameters were detected periodically, as well as the effect of different treatments on minced beef inoculated with Escherichia coli and Staphylococcus aureus were examined. The results showed that the extract has an antimicrobial and antioxidant properties and the nanoencapsulation process enhances the attributes mentioned, so that bacterial spoilage and oxidation process delayed in the minced meet contains 1500 ppm of the nano-extract (p < 0.05). This treatment also inhibited the growth of E. coli and Staph.aureus and had sensory ratings approved by the evaluators. Therefore, it seems that nano-extract of bay leaf can be used as a natural preservative with appropriate antioxidant and antimicrobial properties in meat and meat products.

Effect of Linseed Supplementation on Total Longissimus Muscle Lipid Composition and Shelf-Life of Beef From Young Maremmana Bulls.

Twenty young Maremmana bulls were randomly allotted to two dietary groups during a finishing period (~90 days): C diet (without lipid supplementation), and L diet (with linseed supplementation, 20% concentrate feed). The aim was to investigate the effects of dietary linseed supplementation on the intramuscular fat composition, and the shelf-life of minced beef. The L diet did not alter the dressing rate and daily weight gain, whereas the C18:3n-3 content in the intramuscular fat significantly increased (from 0.85 to 1.78 g/100 g of total fatty acid, +109%), leading to a reduction in a n-6/n-3 ratio below four and an increase in the overall proportion of long chain n-3 fatty acids in beef lipids. These effects were principally related to differences in the distribution of fatty acids between the neutral and polar lipids. The results demonstrated that linseed supplementation modified the lipid composition of beef, without negatively impacting overall productivity, in the period from weaning the bull until its slaughter. However, the total amount of n-3 fatty acids in the beef of young bulls on the L diet, was not sufficient for the aliquot of humans′ n-3 fatty acid requirements. This was mainly related to the low levels of fat in the beef. Comparing beef samples from animals on the L diet, with samples from animals on the C diet, the higher levels of n-3 polyunsaturated fatty acids led to a significant reduction of shelf-life starting after 2 days of storage at 4°C, because of fatty acid and cholesterol oxidation. The L diet group samples showed a higher level of TBARS (+80%) and COPs (+73%), two important parameters to estimate the oxidation level of beef. This suggests that enriching beef with n-3 fatty acids should be coupled with packaging techniques that consider the higher susceptibility to lipid oxidation. In conclusion, dietary linseed supplementation led to a higher proportion of n-3 fatty acids in beef lipids, however, the natural content of antioxidant substances was not able to protect intramuscular fat from oxidation during storage at 4°C.

Improving quality and shelf-life of minced beef using irradiated olive leaf extract

The present study aims at evaluating antioxidant and antimicrobial activities of olive (Olea europaea) leaves extracts (OLE) obtained from olive leaves (OL) irradiated at the dose levels 5, 10, and 15 kGy. The antioxidant activity of the extracts was estimated using the radical scavenging activity, and ferric reducing antioxidant power. The antimicrobial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa, and Salmonella typhumurium. The results indicated that OLE obtained from irradiated OL at dose of 10 kGy had the highest antioxidant activity and antimicrobial activity. Thus, OLE obtained from OL irradiated at 10 kGy selected to be added to minced beef. The results indicated that when 2 and 3 ml OLE were added to 100 gm of minced beef could improve quality attributes and extend shelf-life of minced beef from 1 week to 3 and 4 weeks under cold storage. Practical applications Food decay by spoilage, microorganisms, and chemical activates, causes economic losses. Using chemical preservatives, in meat products to control spoilage, microorganisms, and lipid oxidation, is not safe and it could be harmful to human health. So, it is of importance to find natural ingredients to use instead of the chemical preservatives. The OL are considered a natural source of bioactive compounds including antioxidant and antimicrobial ingredients. Also, gamma (γ) irradiation increases the content of bioactive components extract from OL, and increases the antioxidant and antimicrobial activities of OL. Therefore applying extracts from irradiated OL to meat products for retard oxidative fat could improve quality attributes and extend shelf-life of meat products.

Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage

ABSTRACTThe antioxidant and antimicrobial effect of Damsissa leaf powder extract (DLPE) for application to cold-stored minced beef was investigated. DLPE exhibited inhibition zones of 14.0 and 12.7 mm against Escherichia coli and Staphylococcus aureus, respectively. Total polyphenol and flavonoid contents of DLPE were 188.06 mg gallic acid equivalent (GAE)/g and 2.56 mg catechin equivalent (CE)/g, respectively. DLPE exhibited a concentration-dependent increase (P ≤ 0.05) in total reducing power ability (TRPA), scavenging of H2O2, and chelation of Fe2+ ions. Incorporation of different concentrations of DLPE in minced beef significantly (P ≤ 0.05) enhanced the physicochemical characteristics, sensory features, and microbial quality of the minced beef during cold storage (4°C). DLPE (2.5%) was effective (P ≤ 0.05) in delaying lipid oxidation and preventing microbial growth in stored minced beef. Therefore, DLPE at 2.5% concentration is recommended as a useful preservative to prolong the shelf-life of minced beef during cold storage.

Improving the quality of minced beef by using mulberry leaves extract

The aim of this research was to study the use of different concentrations (2, 4 and 6% w/w) of methanolic extract of mulberry leaves (Morus spp.) to increase the shelf life of minced beef. Treated samples were compared with the control and gamma irradiated sample at dose level of 5 kGy during cold storage at (4 ± 1 °C) for 24 days. Microbiological, chemical and sensory characteristics of treated minced beef were determined every 2 days during the cold storage. Obtained results showed that minced beef treated with different concentrations of mulberry leaves methanolic extract reduced the initial total bacterial count, psychrophilic bacteria, enterobacteriaceae and total mold & yeast as well as prolonged the shelf-life of minced beef compared to the control. Staphylococcus aureus, Bacillus cereus, Enterococcus faecalis and Escherichia coli counts were reduced. The mulberry leaves methanolic extract caused slight increase in the thiobarbituric acid reactive substances and total volatile nitrogen contents of minced beef during the cold storage. Sensory results showed that the shelf life of minced beef was 6 days for the control, and 8, 10, and 14 days for minced samples treated with mulberry leaves methanolic extract (2, 4 and 6%) respectively compared to gamma irradiated (22 days).

Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef

This study was conducted to examine the effects of polylactic acid (PLA) film containing propolis ethanolic extract (PE), cellulose nanoparticle (CN) and Ziziphora clinopodioides essential oil (ZEO) on chemical, microbial and sensory properties of minced beef during storage at refrigerated temperature for 11days. The initial total volatile base nitrogen (TVB-N) was 8.2mg/100g and after 7days reached to 29.1mg/100g in control, while it was lower than 25mg/100g for treated samples. At the end of storage time in control samples peroxide value (PV) reached to 2.01meqperoxide/1000g lipid, while the values for the treated samples remained lower than 2meqperoxide/1000g lipid. Final microbial population decreased approximately 1–3logCFU/g in treated samples compared to control (P<0.05). Films containing 2% ZEO alone and in combination with different concentrations of PE and CN extended the shelf life of minced beef during storage in refrigerated condition for at least 11days without any unfavorable organoleptic properties.

Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems

The shelf life of minced beef stored (i) aerobically, (ii) under modified atmosphere packaging (MAP), and (iii) under MAP with oregano essential oil (MAP/OEO) at 0, 5, 10, and 15°C was investigated. The microbial association of meat and the temporal biochemical changes were monitored. Microbiological analyses, including total viable counts (TVC), Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae, and yeasts/moulds, were undertaken, in parallel with sensory assessment, pH measurement and HPLC analysis of the organic acid profiles. Spectral data collected by HPLC were subjected to statistical analysis, including principal component analysis (PCA) and factorial discriminant analysis (FDA). This revealed qualitative discrimination of the samples based on their spoilage status. Partial least squares regression (PLS-R) was used to evaluate quantitative predictions of TVC, Pseudomonas spp., Br. thermosphacta, lactic acid bacteria, Enterobacteriaceae, and yeasts/moulds. Overall, the HPLC analysis of organic acids, was found to be a potential method to evaluate the spoilage and microbial status of a meat sample regardless of the storage conditions. This could be a very useful tool for monitoring the quality of meat batches during transportation and storage in the meat food chain.

Improvement of the quality and shelf-life of minced beef mixed with soyprotein by Sage (Saliva officinalis).

The effect of various concentrations of sage (Saliva officinalis) on the microbial quality and the shelf-life of minced beef mixed with soybean protein was investigated. For this purpose, minced beef mixed with soybean protein samples were divided into four groups. First group was kept as a control group, others ones were treated with 0.1, 0.3 and 0.5% sage extract. All samples were stored at 4°C and microbiological evaluation was conducted at intervals of 0, 1, 3, 5 and 7 days post-storage for aerobic, anaerobic, enterobacteriaceae, yeast-mould, Bacillus cereus and Staphylococcus aureus counts. Minced beef pose a risk of food-borne infection or intoxication due to existence and growth of B. cereus and S. aureus. Sage extract concentration of 0.3 and 0.5%, significantly reduced aerobic, anaerobic, enterobacteriaceae, yeast-mould, B. cereus and S. aureus counts in the samples. Control and 0.1% sage groups did not comply with the Egyptian standards criteria for total aerobic counts when compared to other groups within the seven days of shelf-life. The results indicated that 0.3 and 0.5% sage extract improved the microbiological quality and prolonged the shelf-life of the minced beef to seven days of retail displayed at 4°C. Key words: Minced beef, Sage, soybean, microbial quality and shelf-life.

Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

The aims were: (1) to follow the freshness decay of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures (4.3, 8.1 and 15.5 °C) by applying traditional methods (microbiological counts, color evaluation, thiobarbituric acid assay TBA, headspace gas composition) and e-nose; (2) to model the decay kinetics to obtain information about the maximum shelf life as function of storage conditions. The minced beef, packaged in modified atmosphere was supplied by a manufacturer at the beginning of its commercial life. The study demonstrated the ability of the traditional methods to describe the kinetics of freshness decay. The modeling of the experimental data and the comparison with microbiological or chemical thresholds allowed the setting, for each index, of a stability time above which the meat was no longer acceptable. The quality decay of meat was also evaluated by the headspace fingerprint of the same set of samples by means of a commercial e-nose. A clear discrimination between “fresh” and “old” samples was obtained using PCA and CA, determining at each temperature a specific range of stability time. The mean value of the stability times calculated for each index was 9 days at 4.3 °C (recommended storage temperature), 3–4 days at 8.1 °C (usual temperature in household refrigerators) and 2 days at 15.5 °C (abuse temperature). Resolution of the stability times allowed calculation of mean Q 10 values, i.e. the increase in rate for a 10 °C increase in temperature. The results show that the Q 10 values from the traditional methods (3.6–4.0 range) overlapped with those estimated with e-nose and color indexes (3.4 and 3.9, respectively).

Extension of Shelf Life of Minced Beef by Storage in Vacuum Packages with Carbon Dioxide

Beef intended for production of mince (ground beef) was vacuum packed in minced and unminced form and in the presence and absence of solid CO2. Subsequently the meat was displayed using overwrap-type packs to assess its shelf-life as beef mince. The total microbial load was reduced by mincing after storage and this also helped maintain the bloom in overwrap packs. Addition of CO2 markedly reduced growth of aerobic spoilage organisms during storage and during subsequent display. Lactic acid bacteria were affected less than aerobes but levels of CO2 above 2 g/kg of meat slowed their growth in the vacuum packages but not in overwrap packs. Overall, CO2 addition helped maintain the bloom of the meat and reduced total microbial numbers. It thus reduced the adverse effects of storage in vacuum packages and could produce a product more stable, during display, than the fresh meat.