Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions
We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0–1.5 °C) and refrigerated-then-frozen storage (28 d...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/4/694 |
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| author | Pablo Rovira Giannina Brugnini Jesica Rodriguez María C. Cabrera Ali Saadoun Guillermo de Souza Santiago Luzardo Caterina Rufo |
| author_facet | Pablo Rovira Giannina Brugnini Jesica Rodriguez María C. Cabrera Ali Saadoun Guillermo de Souza Santiago Luzardo Caterina Rufo |
| author_sort | Pablo Rovira |
| collection | DOAJ |
| description | We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0–1.5 °C) and refrigerated-then-frozen storage (28 days between 0–1.5 °C then 92 days at −20 °C) under low-O<sub>2</sub> permeability VP and high-O<sub>2</sub> permeability VP with an antimicrobial (VPAM). <i>Pseudomonas</i> (PSE) and <i>Enterobacteriaceae</i> (EB) counts in VPAM samples were significantly higher (<i>p</i> < 0.05) than in VP samples at 28, 45, 90, and 120 days of storage. Microbiome data showed that bacteria of the genera <i>Serratia</i> and <i>Brochothrix</i> were more abundant in VPAM samples at 120 days, while lactic acid bacteria (LAB) dominated in VP samples. Frozen temperatures inhibited microbial growth and maintained a relatively stable microbiome. Refrigerated and frozen VPAM samples showed the greatest difference in the predicted metabolic functions at the end of storage driven by the microbiome composition, dominated by PSE and LAB, respectively. Although no signs of visible meat deterioration were observed in any sample, this study suggests that VP meat refrigerated and then frozen achieved better microbiological indicators at the end of the storage period. |
| first_indexed | 2024-03-11T08:49:52Z |
| format | Article |
| id | doaj.art-696310efeca5457d878e6a065baba5b2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T08:49:52Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-696310efeca5457d878e6a065baba5b22023-11-16T20:29:15ZengMDPI AGFoods2304-81582023-02-0112469410.3390/foods12040694Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging ConditionsPablo Rovira0Giannina Brugnini1Jesica Rodriguez2María C. Cabrera3Ali Saadoun4Guillermo de Souza5Santiago Luzardo6Caterina Rufo7Sistema Ganadero Extensivo y Arroz-Ganadería, Instituto Nacional de Investigación Agropecuaria (INIA), Ruta 8 km 281, Treinta y Tres 33000, UruguayInstituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Pando 91000, UruguayInstituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Pando 91000, UruguayFacultad de Agronomía Udelar, Avenida Garzón 861, Montevideo 12900, UruguayFacultad de Agronomía Udelar, Avenida Garzón 861, Montevideo 12900, UruguaySistema Ganadero Extensivo y Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA Tacuarembó, Ruta 5 km 386, Tacuarembó 45000, UruguaySistema Ganadero Extensivo y Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA Tacuarembó, Ruta 5 km 386, Tacuarembó 45000, UruguayInstituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Pando 91000, UruguayWe evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0–1.5 °C) and refrigerated-then-frozen storage (28 days between 0–1.5 °C then 92 days at −20 °C) under low-O<sub>2</sub> permeability VP and high-O<sub>2</sub> permeability VP with an antimicrobial (VPAM). <i>Pseudomonas</i> (PSE) and <i>Enterobacteriaceae</i> (EB) counts in VPAM samples were significantly higher (<i>p</i> < 0.05) than in VP samples at 28, 45, 90, and 120 days of storage. Microbiome data showed that bacteria of the genera <i>Serratia</i> and <i>Brochothrix</i> were more abundant in VPAM samples at 120 days, while lactic acid bacteria (LAB) dominated in VP samples. Frozen temperatures inhibited microbial growth and maintained a relatively stable microbiome. Refrigerated and frozen VPAM samples showed the greatest difference in the predicted metabolic functions at the end of storage driven by the microbiome composition, dominated by PSE and LAB, respectively. Although no signs of visible meat deterioration were observed in any sample, this study suggests that VP meat refrigerated and then frozen achieved better microbiological indicators at the end of the storage period.https://www.mdpi.com/2304-8158/12/4/694meat shelf-lifechilled and frozenmicrobiometype of packaging |
| spellingShingle | Pablo Rovira Giannina Brugnini Jesica Rodriguez María C. Cabrera Ali Saadoun Guillermo de Souza Santiago Luzardo Caterina Rufo Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions Foods meat shelf-life chilled and frozen microbiome type of packaging |
| title | Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions |
| title_full | Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions |
| title_fullStr | Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions |
| title_full_unstemmed | Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions |
| title_short | Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions |
| title_sort | microbiological changes during long storage of beef meat under different temperature and vacuum packaging conditions |
| topic | meat shelf-life chilled and frozen microbiome type of packaging |
| url | https://www.mdpi.com/2304-8158/12/4/694 |
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