Spoilage Of Beef Research Articles

A novel carboxymethyl cellulose/gum xanthan and citric acid-based film that enhances the precision of blackcurrant anthocyanin-induced color detection for beef spoilage tracking

Leveraging blackcurrant anthocyanin (BC) as an indicator and carboxymethyl cellulose (CMC), gum xanthan (GX), and citric acid (CA) as film fabricating materials, an innovative amine-responsive beef freshness intelligent film, known as CGC-BC, was successfully created. It was found that the physical characteristics, sensitivity to the biogenic amine reaction, and original color of the film were all highly influenced by the pH of the film-forming solutions. The film's freshness monitoring ability was assessed at 4, 25, and 35 °C, and various color changes were employed to monitor beef deterioration. ΔE values and the visual color difference of the low-concentration (SCG-BC-0.08 and SCG-BC-0.16) ammonia-sensitive indicator films demonstrated significant color changes than the high-concentration (SCG-BC-0.24 and SCG-BC-0.32) films. The films biodegradation (37.16 to 51.49%) ability was enhanced with increase in the proportions of BC. As the TVB-N and pH values of beef increased with the different temperatures and time and different color changes were observed from red to pink, black to brown, and yellow.

A double-layer film based on the strategy of tannic acid-anthocyanin co-pigmentation and tannic-crosslinked-gelatin/−reduced Ag nanoparticles for beef preservation and monitoring

A double-layer film was developed with tannic acid (TA) co-pigmented purple potato anthocyanin extract (PAE)-agar as the inner layer, and K-carrageenan-oregano essential oil Pickering emulsion (OPE)/silver nanoparticles (TA-AgNPs) as the outer layer. Molecular docking and FT-IR results elucidated that intermolecular hydrogen bond was the main interaction between components in the agar-carrageenan matrix, with TA and PAE contributing to intensified anthocyanin color through π-π stacking. The incorporation of OPE/TA-AgNPs enhanced the film's hydrophobicity (WCA > 100°) and UV–vis barrier (close to 0% at 200-320 nm, effectively impeding UVA, UVB, and UVC) properties and exhibited outstanding antioxidant (DPPH scavenging rate > 88%) and antimicrobial activities. This film showed a significant color change in the pH range of 2–12 (from pink to yellow) and a considerable sensitivity to volatile amines within 2 min. The films effectively alleviated beef spoilage (extending the shelf life of beef for 1d) and reflected the freshness of beef during storage. Additionally, the digital color information of the film was obtained by a smartphone combined with RGB values analysis to quantify the freshness of beef rapidly. Therefore, this study expands the application of food packaging films with freshness preservation and monitoring in the field of animal-derived food.

Development of a Sensitive Colorimetric Indicator for Detecting Beef Spoilage in Smart Packaging.

This study aimed to fabricate and characterize a novel colorimetric indicator designed to detect ammonia (NH3) and monitor meat freshness. The sensing platform was constructed using electrospun nanofibers made from polylactic acid (PLA), which were then impregnated with anthocyanins as a natural pH-sensitive dye, extracted from red cabbage. This research involved investigating the relationship between the various concentrations of anthocyanins and the colorimetric platform's efficiency when exposed to ammonia vapor. Scanning electron microscope (SEM) results were used to examine the morphology and structure of the nanofiber mats before and after the dip-coating process. The study also delved into the selectivity of the indicator when exposed to various volatile organic compounds (VOCs) and their stability under extreme humidity levels. Furthermore, the platform's sensitivity was evaluated as it encountered ammonia (NH3) in concentrations ranging from 1 to 100 ppm, with varying dye concentrations. The developed indicator demonstrated an exceptional detection limit of 1 ppm of MH3 within just 30 min, making it highly sensitive to subtle changes in gas concentration. The indicator proved effective in assessing meat freshness by detecting spoilage levels in beef over time. It reliably identified spoilage after 10 h and 7 days, corresponding to bacterial growth thresholds (107 CFU/mL), both at room temperature and in refrigerated environments, respectively. With its simple visual detection mechanism, the platform offered a straightforward and user-friendly solution for consumers and industry professionals alike to monitor packaged beef freshness, enhancing food safety and quality assurance.

Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination

This study compared the shelf-life of beef and pork longissimus lumborum muscles (loins) that had the same initial bacterial loads and were held under the same chilled storage conditions. To identify the underlying pathways, comparisons were conducted from the perspective of the spoilage indicators; protease/lipase activity, and the volatile organic compounds (VOC) generated over 28 d of chilled storage. The initial total viable microbial count (TVC) on Day 0 for both type of meat was 4.3 log10 CFU/g. It was found that the TVC of beef and pork did not differ throughout the total chilled storage period and both ultimately exceeded 7 log10 CFU/g after 28 d. Based on total volatile basic nitrogen (TVB-N) guidelines, pork was spoilt after 21 d of chilled storage and therefore 7 d earlier than beef. Changes in the concentration of VOC spoilage biomarkers, including 1-octen-3-ol, 1-octanol, nonanal, and others, confirmed that pork had a shorter shelf-life than beef. An important reason for the difference in shelf-life between the two types of meat was that pork had a higher protease activity, although the beef had higher levels of total lipase activity. These findings help us understand the differences in the spoilage process of raw meat from different species and explore specific measures to control the spoilage of beef or pork.

Formulation with zinc acetate enhances curcumin's inherent and photodynamic antimicrobial effects for food preservation

Food spoilage is primarily caused by microbial contamination. Curcumin has attracted attention as a safe and healthy food preservative based on its favorable pharmacological properties and antimicrobial effects. However, the antimicrobial activity of curcumin is moderate. This study proposes a strategy to enhance the efficacy of curcumin by formulating it with zinc acetate. The formulated curcumin, Cur-Zn, exhibited increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn was further enhanced due to the photodynamic inactivation (PDI) effect. Additionally, Cur-Zn demonstrated higher efficacy in alleviating food contamination by either bacteria or fungi compared to curcumin alone. Furthermore, Cur-Zn more efficiently delayed the spoilage of fresh beef during the long-term storage. Thus, Cur-Zn can be a highly effective food preservative.

Antimicrobial properties of onion and garlic extracts in beef and chicken

Synthetic antimicrobials are primarily used in recent years to hinder microbial spoilage in beef and chicken. However, their reported negative health implications on the consumers as well as the demand for natural preservatives with similar protection has increased. In this study, the antimicrobial activities of onion and garlic extracts in beef and chicken during cold storage (4 ± 1 °C) were evaluated in comparison with a synthetic antimicrobial (butylated hydroxyl toluene-BHT). Extracts of onion and garlic bulbs were prepared and examined for phenolic content, flavonoid content and antimicrobial activity. The instrumental colour and microbial quality of treated meat samples as affected by the storage period were also determined. The onion extract showed a higher phenolic content (57.36 mg GAE/g), and flavonoid content (69.57 mg RE/mL) compared to the garlic extract (38.06 mg GAE/g and 27.02 mg RE/mL, respectively). Both garlic and onion extracts demonstrated antimicrobial activities in beef and chicken during cold storage and were as effective as BHT. However, onion extract showed better antimicrobial activity than garlic extract.

Cellulose/Salep-based intelligent aerogel with red grape anthocyanins: Preparation, characterization and application in beef packaging

The purpose of this study was to prepare a porous intelligent aerogel for food packaging applications, in particular for monitoring minced beef freshness, using cellulose extracted from grape stalk, Salep as a copolymer, and red grape anthocyanins as a pH-sensitive pigment. Aerogels based on cellulose 1% (w/v) and Salep 1% (w/v) at ratios of 1:3, 3:1, and 1:1 were prepared by lyophilization. Aerogel with high porosity, low density, and higher mean pore size was chosen for preparing intelligent colorimetric aerogel (ICA) with the addition of 0.44 mg/100 mL of anthocyanins. Based on the color parameters, the stability of ICA was satisfactory when exposed to both light and dark conditions, as well as when stored at either 4 or 25 °C. Additionally, X-ray diffraction and thermogravimetric analyses indicated that an amorphous aerogel was formed, with a thermal decomposition temperature of 320 °C. The color of the ICA changed from purple on the first and 3rd days of packaging to blue-gray on the 6th day. As the spoilage process continued, the color of the indicator became dark brown. Taken together, ICA showed a quick response to minced beef spoilage with the ability to differentiate between fresh and spoiled meat during storage at 4 °C.

IoT-Enabled Electronic Nose System for Beef Quality Monitoring and Spoilage Detection.

Food spoilage is a major concern in the food industry, especially for highly perishable foods such as beef. In this paper, we present a versatile Internet of Things (IoT)-enabled electronic nose system to monitor food quality by evaluating the concentrations of volatile organic compounds (VOCs). The IoT system consists mainly of an electronic nose, temperature/humidity sensors, and an ESP32-S3 microcontroller to send the sensors' data to the server. The electronic nose consists of a carbon dioxide gas sensor, an ammonia gas sensor, and an ethylene gas sensor. This paper's primary focus is to use the system for identifying beef spoilage. Hence, the system performance was examined on four beef samples stored at different temperatures: two at 4 °C and two at 21 °C. Microbial population quantifications of aerobic bacteria, Lactic Acid Bacteria (LAB), and Pseudomonas spp., in addition to pH measurements, were conducted to evaluate the beef quality during a period of 7 days to identify the VOCs concentrations that are associated with raw beef spoilage. The spoilage concentrations that were identified using the carbon dioxide, ammonia, and ethylene sensors were 552 ppm-4751 ppm, 6 ppm-8 ppm, and 18.4 ppm-21.1 ppm, respectively, as determined using a 500 mL gas sensing chamber. Statistical analysis was conducted to correlate the bacterial growth with the VOCs production, where it was found that aerobic bacteria and Pseudomonas spp. are responsible for most of the VOCs production in raw beef.

Development and application of pH‐indicator film based on freeze‐dried purple‐fleshed sweet potato, starch, and CMC

SummarySmart packaging is an emergent solution commonly used to indicate the current quality and freshness of the food. In this study, a pH indicator film without an anthocyanin‐extraction step was developed, based on purple‐fleshed sweet potato powder (SPP) prepared by freeze drying process, with starch or starch and carboxymethyl cellulose (CMC). The colour of the powder and the films changed from pink to green with the pH change from 1 to 11. The effectiveness of the indicator films was assessed by the ground beef spoilage trial, which resulted in a colour change from purple to green when the pH of the meat raised from 5.54 to 7.92. The microbiological growth and the sensory changes of the meat confirmed the deterioration process. Therefore, developed indicator films could successfully indicate the spoilage of packaged ground beef.

Novel “all-in-one” multifunctional gelatin-based film for beef freshness maintaining and monitoring

In this study, a novel multifunctional food packaging was developed by incorporating alizarin (AL) and oregano essential oil Pickering emulsion (OEOP) into a gelatin film matrix. The incorporation of OEOP and alizarin improved the UV–vis resistance property of the film, blocking almost all UV–vis light (decreasing 71.80% to 0.06% at 400 nm). The elongation-at-break (EBA) was 4.02 times of that of gelatin film, indicating the improved mechanical properties of the films. This film showed a significant color change from yellow to purple in the pH range of 3–11 and a considerable sensitivity to ammonia vapor within 4 min, which was attributed to the deprotonation of the alizarin molecule. The film's antioxidant and dynamic antimicrobial capacity was significantly improved owing to the sustained release effect of OEOP. Furthermore, the multifunctional film effectively slowed down the beef spoilage rate and provided real-time visual monitoring of freshness through color changes. Additionally, the color change of the beef quality was linked to the RGB values of the film through a smartphone APP. Overall, this work broadens the possibilities of applications in the food packaging industry for multifunctional food packaging film with preservation and monitoring functions.

Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy

The objective of this study was to assess the potential to predict the microbial beef spoilage indicators by Raman and Fourier transform infrared (FT-IR) spectroscopies. Vacuum skin packaged (VSP) beef steaks were stored at 0 °C, 4 °C, 8 °C and under a dynamic temperature condition (0 °C ∼ 4 °C ∼ 8 °C, for 36 d). Total viable count (TVC) and total volatile basic nitrogen (TVB-N) were obtained during the storage period along with spectroscopic data. The Raman and FTIR spectra were baseline corrected, pre-processed using Savitzky-Golay smoothing and normalized. Subsequently partial least squares regression (PLSR) models of TVC and TVB-N were developed and evaluated. The root mean squared error (RMSE) ranged from 0.81 to1.59 (log CFU/g or mg/100 g) and the determination coefficient (R2) from 0.54 to 0.75. The performance of PLSR model based on data fusion (combination of Raman and FT-IR data) is better than that based on Raman spectra and similar to that of FT-IR. Overall, Raman spectroscopy, FT-IR spectroscopy, and a combination of both exhibited a potential for the prediction of the beef spoilage.

Quality and Shelf-Life Evaluation of Fresh Beef Stored in Smart Packaging.

Beef is a perishable food product susceptible to deterioration due to microbial growth. Therefore, this study aimed to ascertain how active and intelligent packaging performs by tracking the change in the quality of fresh beef stored at low temperatures. The intelligent packaging method employed indicators with solutions of Bromo Phenol Blue (BPB) and Phenol Red (PR) to monitor the change in beef quality. Additionally, active packaging used garlic extract with various concentrations at 0%, 15%, and 20% to maintain the quality of beef packaged at 10 °C temperatures. The findings illustrated that a packaging indicator label can be implemented to monitor the change in the quality of fresh beef stored at 10 °C temperatures. This was signified by a change in the indicator color from dark yellow to orange and red, fading to purple. Meanwhile, observations on active packaging demonstrated that 15% and 20% of garlic extract were the most effective approaches for preserving beef quality. The correlation level of indicator label color analysis and the effectiveness of active packaging with all beef spoilage metrics demonstrated a positive correlation in preserving quality and identifying the degree of beef damage. Therefore, these active and intelligent packaging indicators can be applied to monitor and retain the quality of packaged beef.

Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology

Comparsion of the effects of the chilling (4 ºC), superchilling (-2 ºC) and frozen (-18 ºC) storage on microbial spoilage and bacterial community structure of fresh beef was evaluated by high-throughput sequencing technology in this study. The results indicated that storage temperature can significantly affect the degree of microbial spoilage and bacterial community structure of fresh beef during storage. At the species level, the primary dominant bacterial species in beef samples was Pseudomonas fragi with relative abundance of 37.78% followed by Myroides phaeus and Brochothrix thermosphacta with 10.95% and 4.64%, respectively, at the beginning of storage. Both superchilling and frozen storage can effectively inhibit the growth of P. fragi, while the chilling storage failed to demonstrate strong inhibition for growth of P. fragi. Similar result was found for Myroides phaeus. The chilling, superchilling and frozen storage can not effectively inhibit the growth of Brochothrix thermosphacta and Acinetobacter johnsonii. The difference of microbial spoilage in beef stored in three kinds of storage may be related to the difference of the bacterial community structure and the formation of dominant spoilage bacteria. These results revealed that superchilling and frozen storage can effectively inhibit the formation of dominant spoilage bacteria, resulting in a good freshness preservation.

Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR

Vacuum packaging and storage conditions at chilled temperatures are commonly used in order to prolong the shelf life of meat. Under these conditions and time-temperature abuse, cold-tolerant (facultatively) anaerobic spoilage microorganisms can continue growing. This study investigated growth of six relevant spoilage microorganisms in vacuum-packed beef (n = 12, 72 subsamples, stored at 10 °C for 28 days) using culture and qPCR methods. Correspondingly, six qPCRs were newly developed/modified (for total bacteria, lactic acid bacteria (LAB), Enterobacterales, total fungi, Kazachstania psychrophila, and cold-tolerant Clostridium spp.). Besides microbial quantification, four spoilage appearances of meat (gas production, spoilage odor, % drip loss, and meat color) were observed. Results obtained from culture and qPCR show that total bacteria, LAB, and Enterobacterales reached their stationary phase at day 7 when spoilage parameters such as gas production were statistically increased and a deviation of odor was detected. Fastidious cold-tolerant Clostridium spp. and K. psychrophila could be detected from day 7. Based on microbiological and sensory analysis results, the maximum shelf life of vacuum-packed beef stored at 10 °C is 7 days. The developed qPCR has the potential to be used as an alternative method to culturing for determination of microbial growth.

Simple electrochromic sensor for the determination of amines based on the proton sensitivity of polyaniline film

The lack of simple strategies for the design and fabrication of electrochromic (EC) sensors has obstructed the extensive application of these efficient devices in analytical chemistry. Herein, we introduced a novel EC sensor based on the proton sensitivity of conducting polyaniline (PANI) film to determine amines as model analytes. Firstly, the EC behavior of fluorine-doped tin oxide modified with PANI film (FTO/PANI) in both the absence and presence of different amines was studied. The results indicated that amines can interfere with the EC process of PANI. The change in the EC response of PANI at the wavelengths of 420 nm, 620 nm, and 750 nm enables the in-direct determination of amines. It should be emphasized that the absorption spectrum of amines exhibits no peaks in the visible regime. The present method exhibits triethylamine (as an amine) detection in the linear dynamic range of 0.10–7.01 µmol L−1 with a limit of detection of 0.06 µmol L−1. The EC mechanism of PANI towards amines was carefully studied using field emission scanning electron microscope (FESEM), Fourier-transform infrared (FT–IR), X-ray diffraction (XRD), and time-depended density functional theory (TD-DFT) techniques. Finally, as a practical application, the EC sensor was utilized to monitor the spoilage of beef and fish samples in the gaseous phase. The present assay can pave the way for the development of simple and efficient EC sensors.

Fast visual monitoring of the freshness of beef using a smart fluorescent sensor

Spoiled meat contains many pathogenic bacteria; hence, the intake of spoiled food can lead to various illnesses. To screen the freshness of food, in this study, we devised a ratiometric fluorescence sensor dicyanovinyl coumarin (CMDC) for the determination of cadaverine, an important biomarker for the spoilage of meat. CMDC underwent aza-Michael addition with cadaverine, exhibiting high sensitivity, fast response (50 s), and distinct fluorescence color transition. Test strips fabricated using CMDC showed a noticeable color change from red to green when exposed to cadaverine vapor. The test strips were successfully used to visually monitor the spoilage of beef based on the fluorescence color change. Furthermore, the as-developed test strip coupled with a smartphone provides a simple tool for consumers and suppliers to obtain information about meat quality.

Comparative efficacy of sodium lactate and Natamycin against discoloration and spoilage of fresh beef during chilled storage

Comparative efficacy of sodium lactate and Natamycin as preservative against discoloration and spoilage of fresh beef stored at 4 °C were evaluated. Fresh beef was treated with 3 g/L sodium lactate and Natamycin, respectively, and sterilized physiological saline was used as negative control. The spoilage of beef samples was monitored by pH, total volatile basic nitrogen (TVB-N), discoloration, sensory analysis and bacterial quality which were determined by culture-dependent and culture-independent analyses. The acceptable shelf life of fresh beef treated by sodium lactate and Natamycin reached 6 days and 4 days, respectively. Whereas, the control sample was acceptable for 3 days. The two kinds of preservative were conducive to hygiene levels improvement. Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage and became the predominant bacteria, and the proliferation of Serratia spp. as the representatives’ genus of psychrotrophic Enterobacteriaceae were completely controlled in the preservative treated samples. Sodium lactate displayed a remarkable efficacy against discoloration and spoilage of chilled beef, resulting in shelf life extension by 3-4 days. Natamycin has a remarkable antibacterial efficacy but a little efficacy against discoloration. Thus, sodium lactate is more suitable for freshness promotion of chilled beef.

A biopolymer-based pH indicator film for visually monitoring beef and fish spoilage

Food safety is a worldwide public concern that has recently gained increased attention due to the emerging outbreaks of foodborne diseases. Therefore, there is a pressing need to make simple, cost-effective, and environmentally friendly methods for detecting food spoilage and to mitigate the impact of possible outbreaks. The aim of this study is to develop a biodegradable indicator film which was made by combining cellulose-nanofiber/chitosan dyed with methyl red synthesis (CCM) as a pH indicator film and followed by a single layer coating of polylactic acid (PLA) on its surface, named PLA/CCM film. The microstructural properties of PLA/CCM films were studied using scanning electron microscopy (SEM) and results showed that PLA effectively adhered to the surface of CCM film. The microbial response to PLA/CCM film was determined via a bacterial plating method. It was found that the contact of film with the microbes caused a substantial color change in the film. The coating of PLA upon the CCM film decreased the percentage of the water vapor transmission rate (WVTR). The color of the film vividly altered from slightly red to yellow in response to a pH change in the range of 4–8. The PLA/CCM film was applied to monitor the spoilage of beef and fish at room temperature (23 °C) and revealed the onset of food spoilage by displaying the color change from red to yellow after 1 day. The total viable counts (TVC) of microorganisms and pH of the tested beef sample were determined, and the results revealed that both TVC and pH increased concurrently after beef spoilage.

Rapid Assessment of Fresh Beef Spoilage Using Portable Near-Infrared Spectroscopy

The objective of this study was to develop a prediction model to assess fresh beef spoilage directly with the use of a portable near-infrared spectroscopy (NIRS), without conducting a chemical method. Three fresh beef samples were bought from a slaughterhouse and traditional market on separate days. Spectra were acquired using a portable Scio spectrometer with wavelength 740-1070 nm, and two-third was used for calibration sets and one-third for validation sets. Partial least square regression and cross-validation were used to develop a model and equation for predicting beef spoilage. The changes observed were changed in color, water loss, and muscle hardness. The best predictive model was obtained from the original spectra (no pre-process) results as follows (R2C = 0.9, Rp = 0.86, SEC = 0.61, SEP = 0.69 and RPD = 3.53). Multiple Scattered Correlation (MSC) pre-processing method gave a good and acceptable model with results as follows; Rc = 0.89, SEC = 0.66, SEP = 0.83 and RPD = 2.91. NIRS showed variability of the samples and rate of spoilage, hence, can be used to assess quality and safety. Further studies are needed to develop a robust model to predict fresh beef spoilage using a portable NIRS Scio.

Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements

The aim of this study was to evaluate the capacity of an electronic nose, the NeOse Pro, to assess the alteration of two food matrixes of animal origin, beef and salmon. For each matrix, two types of samples were analyzed, natural samples and simplified “diluted” samples based on meat juice and agar. Samples were inoculated with specific spoilage organisms and stored for 6 days at 8°C under different conditions: air, modified atmosphere packaging, and vacuum packaging. A non-inoculated control sample was stored at -80°C under vacuum packaging. Results of the NeOse Pro were compared with gas chromatography coupled to mass spectrophotometry analysis. For this purpose, heatmaps, principal component analysis and discriminant analysis were used. GC-MS results show that the major detected volatile organic compounds for beef stored under air are dimethyl disulfide and ethyl acetate. For salmon stored under air, it was mainly dimethyl disulfide, methyl thioacetate, acetoin and ethyl acetate that were produced. For beef and salmon NeOse Pro and GC-MS results are consistent; samples stored under air are separated from other samples.