The microbiology of beef from carcass chilling through primal storage to retail steaks
The primary objective of this study was to investigate if alternative time-temperature carcass chilling combinations resulted in lower microbial (TVC, Enterobacteriaceae, Lactic Acid Bacteria, Pseudomonas spp. And Brochothrix thermosphacta) counts and, if achieved, would reduced levels remain throug...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927121000150 |
| _version_ | 1819101962184949760 |
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| author | Siobhán McSharry Leonard Koolman Paul Whyte Declan Bolton |
| author_facet | Siobhán McSharry Leonard Koolman Paul Whyte Declan Bolton |
| author_sort | Siobhán McSharry |
| collection | DOAJ |
| description | The primary objective of this study was to investigate if alternative time-temperature carcass chilling combinations resulted in lower microbial (TVC, Enterobacteriaceae, Lactic Acid Bacteria, Pseudomonas spp. And Brochothrix thermosphacta) counts and, if achieved, would reduced levels remain throughout the beef chain. Physicochemical (temperature, pH, water activity) characteristics were also recorded. A secondary objective was to investigate the effect of primal maturation periods (2 versus 5 weeks) on the sensory properties of steaks by a trained panel for colour, odour, tenderness, and flavour. While microbial populations reduced by over 1 log10 cfu/cm2 by fast carcass chilling, these reductions were lost due to cross contamination in the boning hall and cutting room. The pH and water activity remained stable throughout the study and there was no significant difference for colour or sensory characteristics in retail steaks from the different treatment groups. It was concluded that there was no improvement to the microbial shelf-life of retail steaks from modified chilled carcasses or in the sensory shelf-life of primals which were aged for an extended period. |
| first_indexed | 2024-12-22T01:27:00Z |
| format | Article |
| id | doaj.art-6983fd57b83d4303b70f0660c337292d |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-12-22T01:27:00Z |
| publishDate | 2021-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-6983fd57b83d4303b70f0660c337292d2022-12-21T18:43:36ZengElsevierCurrent Research in Food Science2665-92712021-01-014150162The microbiology of beef from carcass chilling through primal storage to retail steaksSiobhán McSharry0Leonard Koolman1Paul Whyte2Declan Bolton3Teagasc Food Research Centre, Ashtown, Dublin, 15, Ireland; School of Veterinary Medicine, University College Dublin, Belfield, Dublin, 4, IrelandTeagasc Food Research Centre, Ashtown, Dublin, 15, IrelandSchool of Veterinary Medicine, University College Dublin, Belfield, Dublin, 4, IrelandTeagasc Food Research Centre, Ashtown, Dublin, 15, Ireland; Corresponding author. Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.The primary objective of this study was to investigate if alternative time-temperature carcass chilling combinations resulted in lower microbial (TVC, Enterobacteriaceae, Lactic Acid Bacteria, Pseudomonas spp. And Brochothrix thermosphacta) counts and, if achieved, would reduced levels remain throughout the beef chain. Physicochemical (temperature, pH, water activity) characteristics were also recorded. A secondary objective was to investigate the effect of primal maturation periods (2 versus 5 weeks) on the sensory properties of steaks by a trained panel for colour, odour, tenderness, and flavour. While microbial populations reduced by over 1 log10 cfu/cm2 by fast carcass chilling, these reductions were lost due to cross contamination in the boning hall and cutting room. The pH and water activity remained stable throughout the study and there was no significant difference for colour or sensory characteristics in retail steaks from the different treatment groups. It was concluded that there was no improvement to the microbial shelf-life of retail steaks from modified chilled carcasses or in the sensory shelf-life of primals which were aged for an extended period.http://www.sciencedirect.com/science/article/pii/S2665927121000150BeefShelf-lifeCarcassPrimalsVacuum skin packaged steaks |
| spellingShingle | Siobhán McSharry Leonard Koolman Paul Whyte Declan Bolton The microbiology of beef from carcass chilling through primal storage to retail steaks Current Research in Food Science Beef Shelf-life Carcass Primals Vacuum skin packaged steaks |
| title | The microbiology of beef from carcass chilling through primal storage to retail steaks |
| title_full | The microbiology of beef from carcass chilling through primal storage to retail steaks |
| title_fullStr | The microbiology of beef from carcass chilling through primal storage to retail steaks |
| title_full_unstemmed | The microbiology of beef from carcass chilling through primal storage to retail steaks |
| title_short | The microbiology of beef from carcass chilling through primal storage to retail steaks |
| title_sort | microbiology of beef from carcass chilling through primal storage to retail steaks |
| topic | Beef Shelf-life Carcass Primals Vacuum skin packaged steaks |
| url | http://www.sciencedirect.com/science/article/pii/S2665927121000150 |
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