Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage

As the global meat market moves to never frozen alternatives, meat processors seek opportunities for increasing the shelf life of fresh meats by combinations of proper cold chain management, barrier technologies, and antimicrobial interventions. The objective of this study was to determine the impac...

Full description

Bibliographic Details
Main Authors: Diego E. Casas, Rosine Manishimwe, Savannah J. Forgey, Keelyn E. Hanlon, Markus F. Miller, Mindy M. Brashears, Marcos X. Sanchez-Plata
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/10/6/1403
_version_ 1827689489350262784
author Diego E. Casas
Rosine Manishimwe
Savannah J. Forgey
Keelyn E. Hanlon
Markus F. Miller
Mindy M. Brashears
Marcos X. Sanchez-Plata
author_facet Diego E. Casas
Rosine Manishimwe
Savannah J. Forgey
Keelyn E. Hanlon
Markus F. Miller
Mindy M. Brashears
Marcos X. Sanchez-Plata
author_sort Diego E. Casas
collection DOAJ
description As the global meat market moves to never frozen alternatives, meat processors seek opportunities for increasing the shelf life of fresh meats by combinations of proper cold chain management, barrier technologies, and antimicrobial interventions. The objective of this study was to determine the impact of spray and dry chilling combined with hot water carcass treatments on the levels of microbial indicator organisms during the long-term refrigerated storage of beef cuts. Samples were taken using EZ-Reach™ sponge samplers with 25 mL buffered peptone water over a 100 cm<sup>2</sup> area of the striploin. Sample collection was conducted before the hot carcass wash, after wash, and after the 24 h carcass chilling. Chilled striploins were cut into four sections, individually vacuum packaged, and stored to be sampled at 0, 45, 70, and 135 days (<i>n</i> = 200) of refrigerated storage and distribution. Aerobic plate counts, enterobacteria, <i>Escherichia coli</i>, coliforms, and psychrotroph counts were evaluated for each sample. Not enough evidence (<i>p</i> > 0.05) was found indicating the hot water wash intervention reduced bacterial concentration on the carcass surface. <i>E. coli</i> was below detection limits (<0.25 CFU/cm<sup>2</sup>) in most of the samples taken. No significant difference (<i>p</i> > 0.05) was found between coliform counts throughout the sampling dates. Feed type did not seem to influence the (<i>p</i> > 0.25) microbial load of the treatments. Even though no immediate effect was seen when comparing spray or dry chilling of the samples at day 0, as the product aged, a significantly lower (<i>p</i> < 0.05) concentration of aerobic and psychrotrophic organisms in dry-chilled samples could be observed when compared to their spray-chilled counterparts. Data collected can be used to select alternative chilling systems to maximize shelf life in vacuum packaged beef kept over prolonged storage periods.
first_indexed 2024-03-10T10:19:22Z
format Article
id doaj.art-3fe0f86dd9aa4cae947c4096e543897d
institution Directory Open Access Journal
issn 2304-8158
language English
last_indexed 2024-03-10T10:19:22Z
publishDate 2021-06-01
publisher MDPI AG
record_format Article
series Foods
spelling doaj.art-3fe0f86dd9aa4cae947c4096e543897d2023-11-22T00:31:30ZengMDPI AGFoods2304-81582021-06-01106140310.3390/foods10061403Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated StorageDiego E. Casas0Rosine Manishimwe1Savannah J. Forgey2Keelyn E. Hanlon3Markus F. Miller4Mindy M. Brashears5Marcos X. Sanchez-Plata6International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USAInternational Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USAInternational Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USAInternational Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USAInternational Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USAInternational Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USAInternational Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USAAs the global meat market moves to never frozen alternatives, meat processors seek opportunities for increasing the shelf life of fresh meats by combinations of proper cold chain management, barrier technologies, and antimicrobial interventions. The objective of this study was to determine the impact of spray and dry chilling combined with hot water carcass treatments on the levels of microbial indicator organisms during the long-term refrigerated storage of beef cuts. Samples were taken using EZ-Reach™ sponge samplers with 25 mL buffered peptone water over a 100 cm<sup>2</sup> area of the striploin. Sample collection was conducted before the hot carcass wash, after wash, and after the 24 h carcass chilling. Chilled striploins were cut into four sections, individually vacuum packaged, and stored to be sampled at 0, 45, 70, and 135 days (<i>n</i> = 200) of refrigerated storage and distribution. Aerobic plate counts, enterobacteria, <i>Escherichia coli</i>, coliforms, and psychrotroph counts were evaluated for each sample. Not enough evidence (<i>p</i> > 0.05) was found indicating the hot water wash intervention reduced bacterial concentration on the carcass surface. <i>E. coli</i> was below detection limits (<0.25 CFU/cm<sup>2</sup>) in most of the samples taken. No significant difference (<i>p</i> > 0.05) was found between coliform counts throughout the sampling dates. Feed type did not seem to influence the (<i>p</i> > 0.25) microbial load of the treatments. Even though no immediate effect was seen when comparing spray or dry chilling of the samples at day 0, as the product aged, a significantly lower (<i>p</i> < 0.05) concentration of aerobic and psychrotrophic organisms in dry-chilled samples could be observed when compared to their spray-chilled counterparts. Data collected can be used to select alternative chilling systems to maximize shelf life in vacuum packaged beef kept over prolonged storage periods.https://www.mdpi.com/2304-8158/10/6/1403refrigerated meat shelf lifemicrobial indicatorsvacuum packagingcarcass chillinghot water intervention
spellingShingle Diego E. Casas
Rosine Manishimwe
Savannah J. Forgey
Keelyn E. Hanlon
Markus F. Miller
Mindy M. Brashears
Marcos X. Sanchez-Plata
Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage
Foods
refrigerated meat shelf life
microbial indicators
vacuum packaging
carcass chilling
hot water intervention
title Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage
title_full Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage
title_fullStr Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage
title_full_unstemmed Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage
title_short Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage
title_sort biomapping of microbial indicators on beef subprimals subjected to spray or dry chilling over prolonged refrigerated storage
topic refrigerated meat shelf life
microbial indicators
vacuum packaging
carcass chilling
hot water intervention
url https://www.mdpi.com/2304-8158/10/6/1403
work_keys_str_mv AT diegoecasas biomappingofmicrobialindicatorsonbeefsubprimalssubjectedtosprayordrychillingoverprolongedrefrigeratedstorage
AT rosinemanishimwe biomappingofmicrobialindicatorsonbeefsubprimalssubjectedtosprayordrychillingoverprolongedrefrigeratedstorage
AT savannahjforgey biomappingofmicrobialindicatorsonbeefsubprimalssubjectedtosprayordrychillingoverprolongedrefrigeratedstorage
AT keelynehanlon biomappingofmicrobialindicatorsonbeefsubprimalssubjectedtosprayordrychillingoverprolongedrefrigeratedstorage
AT markusfmiller biomappingofmicrobialindicatorsonbeefsubprimalssubjectedtosprayordrychillingoverprolongedrefrigeratedstorage
AT mindymbrashears biomappingofmicrobialindicatorsonbeefsubprimalssubjectedtosprayordrychillingoverprolongedrefrigeratedstorage
AT marcosxsanchezplata biomappingofmicrobialindicatorsonbeefsubprimalssubjectedtosprayordrychillingoverprolongedrefrigeratedstorage