Evaluation of storage methods of beef by microbiological and chemical indicators
Meat and meat products are a major part of a person's ration. However, due to their high nutritional value, they are a favorable environment for the development of microorganisms and require refrigerated storage. The purpose of this work was to evaluate the storage methods for refrigerated and...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2020-08-01
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| Series: | Potravinarstvo |
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| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1381 |
| _version_ | 1818489465467830272 |
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| author | Mykola Kukhtyn Volodymyr Salata Oleksandra Berhilevych Zoya Malimon Anatoliy Tsvihun Bogdan Gutyj Yulia Horiuk |
| author_facet | Mykola Kukhtyn Volodymyr Salata Oleksandra Berhilevych Zoya Malimon Anatoliy Tsvihun Bogdan Gutyj Yulia Horiuk |
| author_sort | Mykola Kukhtyn |
| collection | DOAJ |
| description | Meat and meat products are a major part of a person's ration. However, due to their high nutritional value, they are a favorable environment for the development of microorganisms and require refrigerated storage. The purpose of this work was to evaluate the storage methods for refrigerated and frozen beef by microbiological and chemical parameters and to suggest criteria for evaluating beef by the content of psychrotrophic microorganisms. It was found out that the storage of beef meat with an initial mesophilic bacterial content of about 4.88 log CFU.cm-2 of surface and psychrotrophic bacteria 3.79 log CFU.cm-2 at temperature 0 °C is only possible for 8 days, further, the microbiological indices exceed the acceptable standards. Investigation of the dynamics of microflora reproduction during the storage of beef in the frozen state at temperature -2 to -3 °C for 20 days established a decrease in 1.3 times the number of mesophilic bacteria in 10 days of storage. At the same time, the number of psychrotrophic microorganisms during this storage time was increased in 4.5 times, and 20 days in 7.9 times and amounted to 5.3 log CFU.cm-2 of surface area. This indicates that the storage of meat in the frozen state inhibits or completely stops the development of mesophilic microorganisms for 20 days. It was found out that storing of beef in the cooled state at a temperature of 0 ±0.5 °C for more than eight days is impractical, as its biochemical indices are worsening and signs of spoilage are appearing. At the same time, storing of beef in the frozen state at a temperature of -2 to -3 °C for 20 days does not cause such significant biochemical changes as in beef stored in the cooled state at a temperature of 0 ±0.5 °C for 16 days. Therefore, we have experimentally substantiated the quantitative indicators of the content of psychrotrophic microorganisms on the surface of beef intended for storage in a cooled or frozen state. The proposed microbiological criteria will improve the safety of beef. |
| first_indexed | 2024-12-10T17:04:05Z |
| format | Article |
| id | doaj.art-ececc0ef528240c99184725307d4a33f |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-10T17:04:05Z |
| publishDate | 2020-08-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-ececc0ef528240c99184725307d4a33f2022-12-22T01:40:30ZengHACCP ConsultingPotravinarstvo1337-09602020-08-011460261110.5219/13811009Evaluation of storage methods of beef by microbiological and chemical indicatorsMykola Kukhtyn0https://orcid.org/0000-0002-0195-0767Volodymyr Salata1https://orcid.org/0000-0002-7175-493XOleksandra Berhilevych2https://orcid.org/0000-0002-3622-8942Zoya Malimon3https://orcid.org/0000-0002-8616-3198Anatoliy Tsvihun4https://orcid.org/0000-0002-1214-1113Bogdan Gutyj5https://orcid.org/0000-0002-5971-8776Yulia Horiuk6https://orcid.org/0000-0002-7162-8992Ternopil Ivan Pului National Technical University, Faculty of Engineering of Machines, Structures and Technologies, Department of Food Biotechnology and Chemistry, Ruska, 56, 46001, Ternopil, Ukraine, Tel.: +380972392057Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyj, Faculty of Veterinary Hygiene, Ecology and Law, Department of Veterinary-Sanitary Inspection, Pekarska, 50, 79010, Lviv, Ukraine, Tel.: +380677288933Sumy State University, Medical Institutte, Department of Public Health, Sanatornaya, 31, 40018, Sumy, Ukraine, Tel. +380679038996State Research Institute for Laboratory Diagnostics and Veterinary and Sanitary Expertise, Donetska, 30, Kyiv, 02000, Ukraine, Tel. +380679038996State Agrarian and Engineering University in Podilya, Faculty of Veterinary Medicine and Technologies in Livestock, Department of Animal Feeding, Breeding and Feed Technology, Schevchenko, 13, 32301, Kamianets-Podilskyi, Ukraine, Tel.: +380673847280Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyj, Faculty of Veterinary Medicine, Department of Pharmacology and Toxicology, Pekarska, 50, 79010, Lviv, Ukraine, Tel.: +380681362054,State Agrarian and Engineering University in Podilya, Faculty of Veterinary Medicine and Technologies in Livestock, Department of Infectious and Parasitic Diseases, Schevchenko, 13, 32301, Kamianets-Podilskyi, Ukraine, Tel.: +380976617964Meat and meat products are a major part of a person's ration. However, due to their high nutritional value, they are a favorable environment for the development of microorganisms and require refrigerated storage. The purpose of this work was to evaluate the storage methods for refrigerated and frozen beef by microbiological and chemical parameters and to suggest criteria for evaluating beef by the content of psychrotrophic microorganisms. It was found out that the storage of beef meat with an initial mesophilic bacterial content of about 4.88 log CFU.cm-2 of surface and psychrotrophic bacteria 3.79 log CFU.cm-2 at temperature 0 °C is only possible for 8 days, further, the microbiological indices exceed the acceptable standards. Investigation of the dynamics of microflora reproduction during the storage of beef in the frozen state at temperature -2 to -3 °C for 20 days established a decrease in 1.3 times the number of mesophilic bacteria in 10 days of storage. At the same time, the number of psychrotrophic microorganisms during this storage time was increased in 4.5 times, and 20 days in 7.9 times and amounted to 5.3 log CFU.cm-2 of surface area. This indicates that the storage of meat in the frozen state inhibits or completely stops the development of mesophilic microorganisms for 20 days. It was found out that storing of beef in the cooled state at a temperature of 0 ±0.5 °C for more than eight days is impractical, as its biochemical indices are worsening and signs of spoilage are appearing. At the same time, storing of beef in the frozen state at a temperature of -2 to -3 °C for 20 days does not cause such significant biochemical changes as in beef stored in the cooled state at a temperature of 0 ±0.5 °C for 16 days. Therefore, we have experimentally substantiated the quantitative indicators of the content of psychrotrophic microorganisms on the surface of beef intended for storage in a cooled or frozen state. The proposed microbiological criteria will improve the safety of beef.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1381psychrotrophic microfloramicrobiological criteriabeef chilledbeef frozenvolatile fatty acids of meat |
| spellingShingle | Mykola Kukhtyn Volodymyr Salata Oleksandra Berhilevych Zoya Malimon Anatoliy Tsvihun Bogdan Gutyj Yulia Horiuk Evaluation of storage methods of beef by microbiological and chemical indicators Potravinarstvo psychrotrophic microflora microbiological criteria beef chilled beef frozen volatile fatty acids of meat |
| title | Evaluation of storage methods of beef by microbiological and chemical indicators |
| title_full | Evaluation of storage methods of beef by microbiological and chemical indicators |
| title_fullStr | Evaluation of storage methods of beef by microbiological and chemical indicators |
| title_full_unstemmed | Evaluation of storage methods of beef by microbiological and chemical indicators |
| title_short | Evaluation of storage methods of beef by microbiological and chemical indicators |
| title_sort | evaluation of storage methods of beef by microbiological and chemical indicators |
| topic | psychrotrophic microflora microbiological criteria beef chilled beef frozen volatile fatty acids of meat |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1381 |
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