Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth
BACKGROUND The global beef market demands the meat industry to ensure product quality and safety in markets that are often very distant. The present study aimed to evaluate the effects of chilled (CH, 120 d) and chilled-then-frozen (CHF, 28 d + 92 d) storage conditions of beef vacuum packaged (VP) a...
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| Format: | article |
| Language: | English |
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2024
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| Online Access: | https://hdl.handle.net/20.500.12008/49595 |
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| _version_ | 1868890200981110784 |
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| author | Luzardo, Santiago |
| author2 | Saadoun, Ali Cabrera Bascardal, María Cristina Terevinto Herrera, María Alejandra Brugnini, Giannina Rodríguez, Jesica de Souza, Guillermo Rovira, Pablo Rufo, Caterina |
| author2_role | author author author author author author author author |
| author_browse | Brugnini, Giannina Cabrera Bascardal, María Cristina Luzardo, Santiago Rodríguez, Jesica Rovira, Pablo Rufo, Caterina Saadoun, Ali Terevinto Herrera, María Alejandra de Souza, Guillermo |
| author_facet | Luzardo, Santiago Saadoun, Ali Cabrera Bascardal, María Cristina Terevinto Herrera, María Alejandra Brugnini, Giannina Rodríguez, Jesica de Souza, Guillermo Rovira, Pablo Rufo, Caterina |
| author_role | author |
| collection | COLIBRI |
| dc.contributor.none.fl_str_mv | Luzardo Santiago, INIA Saadoun Ali, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología. Cabrera Bascardal María Cristina, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología. Terevinto Herrera María Alejandra, Universidad de la República (Uruguay). Facultad de Agronomía. Brugnini Giannina, Universidad de la República (Uruguay). Facultad de Química. Rodríguez Jesica, Universidad de la República (Uruguay). Facultad de Química. de Souza Guillermo, INIA Rovira Pablo, INIA Rufo Caterina, Universidad de la República (Uruguay). Facultad de Química. |
| dc.creator.none.fl_str_mv | Luzardo, Santiago Saadoun, Ali Cabrera Bascardal, María Cristina Terevinto Herrera, María Alejandra Brugnini, Giannina Rodríguez, Jesica de Souza, Guillermo Rovira, Pablo Rufo, Caterina |
| dc.date.none.fl_str_mv | 2024 2025-04-04T13:46:35Z 2025-04-04T13:46:35Z |
| dc.format.none.fl_str_mv | 11 h application/pdf |
| dc.identifier.none.fl_str_mv | Luzardo, S, Saadoun, A, Cabrera Bascardal, M C [y otros autores]. "Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth". Science of Food and Agriculture. [en línea] 2024, 104(2): 1143-1153. 11 h. DOI: 10.1002/jsfa.12999 1097-0010 https://hdl.handle.net/20.500.12008/49595 10.1002/jsfa.12999 |
| dc.language.none.fl_str_mv | en eng |
| dc.publisher.none.fl_str_mv | Society of Chemical Industry |
| dc.relation.none.fl_str_mv | Science of Food and Agriculture, 2024, 104(2): 1143-1153. |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess Licencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0) |
| dc.source.none.fl_str_mv | reponame:COLIBRI instname:Universidad de la República instacron:Universidad de la República |
| dc.subject.none.fl_str_mv | Beef Storage life Meat quality Oxidation Microbial growth |
| dc.title.none.fl_str_mv | Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth |
| dc.type.none.fl_str_mv | Artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | BACKGROUND The global beef market demands the meat industry to ensure product quality and safety in markets that are often very distant. The present study aimed to evaluate the effects of chilled (CH, 120 d) and chilled-then-frozen (CHF, 28 d + 92 d) storage conditions of beef vacuum packaged (VP) and vacuum packaged with antimicrobial (VPAM) on meat quality, oxidative status and microbial loads. Treatments resulted from the combination of storage condition and packaging type: VP + CH, VP + CHF, VPAM + CH and VPAM + CHF. RESULTS Warner–Bratzler shear force values decreased in all treatments after 28 d of chilling. Except for VP + CH, L* values (lightness) of meat color did not differ in each treatment as the storage time increased. Meat from VP + CH had greater a* values than CHF treatments on day 120 of storage. A consumer panel did not detect differences in tenderness, flavor and overall liking between VP and VPAM beef, but they preferred CHF steaks rather than CH beef. TBARS values did not differ between VP and VPAM and between CH and CHF at any time during the storage period. At the end of storage time, all treatments except VP + CHF presented a greater concentration of thiols than at 48 h post-mortem. On day 120 of storage, VP + CH had greater catalase enzyme activity than CHF treatments while VP + CH and VP + CHF showed a greater superoxide dismutase activity than VPAM + CHF. Storage condition (CH or CHF) had a greater impact on microbial counts than the type of packaging. CONCLUSION Freezing meat after an ageing period represents a suitable strategy to extend beef storage life without a detrimental impact on its quality. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | anni_d364d3d15938e787d8ffccbb8e3d5e87 |
| identifier_str_mv | Luzardo, S, Saadoun, A, Cabrera Bascardal, M C [y otros autores]. "Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth". Science of Food and Agriculture. [en línea] 2024, 104(2): 1143-1153. 11 h. DOI: 10.1002/jsfa.12999 1097-0010 10.1002/jsfa.12999 |
| instacron_str | Universidad de la República |
| institution | Universidad de la República |
| instname_str | Universidad de la República |
| language | eng |
| language_invalid_str_mv | en |
| network_acronym_str | anni |
| network_name_str | oai-lr-anni |
| oai_identifier_str | oai:colibri.udelar.edu.uy:20.500.12008/49595 |
| publishDate | 2024 |
| publishDateSort | 2024 |
| publisher.none.fl_str_mv | Society of Chemical Industry |
| reponame_str | COLIBRI |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | Licencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0) |
| spelling | Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growthLuzardo, SantiagoSaadoun, AliCabrera Bascardal, María CristinaTerevinto Herrera, María AlejandraBrugnini, GianninaRodríguez, Jesicade Souza, GuillermoRovira, PabloRufo, CaterinaBeefStorage lifeMeat qualityOxidationMicrobial growthBACKGROUND The global beef market demands the meat industry to ensure product quality and safety in markets that are often very distant. The present study aimed to evaluate the effects of chilled (CH, 120 d) and chilled-then-frozen (CHF, 28 d + 92 d) storage conditions of beef vacuum packaged (VP) and vacuum packaged with antimicrobial (VPAM) on meat quality, oxidative status and microbial loads. Treatments resulted from the combination of storage condition and packaging type: VP + CH, VP + CHF, VPAM + CH and VPAM + CHF. RESULTS Warner–Bratzler shear force values decreased in all treatments after 28 d of chilling. Except for VP + CH, L* values (lightness) of meat color did not differ in each treatment as the storage time increased. Meat from VP + CH had greater a* values than CHF treatments on day 120 of storage. A consumer panel did not detect differences in tenderness, flavor and overall liking between VP and VPAM beef, but they preferred CHF steaks rather than CH beef. TBARS values did not differ between VP and VPAM and between CH and CHF at any time during the storage period. At the end of storage time, all treatments except VP + CHF presented a greater concentration of thiols than at 48 h post-mortem. On day 120 of storage, VP + CH had greater catalase enzyme activity than CHF treatments while VP + CH and VP + CHF showed a greater superoxide dismutase activity than VPAM + CHF. Storage condition (CH or CHF) had a greater impact on microbial counts than the type of packaging. CONCLUSION Freezing meat after an ageing period represents a suitable strategy to extend beef storage life without a detrimental impact on its quality. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.ANII: ALI_1_2019_1_158489Society of Chemical IndustryLuzardo Santiago, INIASaadoun Ali, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología.Cabrera Bascardal María Cristina, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología.Terevinto Herrera María Alejandra, Universidad de la República (Uruguay). Facultad de Agronomía.Brugnini Giannina, Universidad de la República (Uruguay). Facultad de Química.Rodríguez Jesica, Universidad de la República (Uruguay). Facultad de Química.de Souza Guillermo, INIARovira Pablo, INIARufo Caterina, Universidad de la República (Uruguay). Facultad de Química.2025-04-04T13:46:35Z2025-04-04T13:46:35Z2024Artículoinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion11 happlication/pdfLuzardo, S, Saadoun, A, Cabrera Bascardal, M C [y otros autores]. "Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth". Science of Food and Agriculture. [en línea] 2024, 104(2): 1143-1153. 11 h. DOI: 10.1002/jsfa.129991097-0010https://hdl.handle.net/20.500.12008/4959510.1002/jsfa.12999reponame:COLIBRIinstname:Universidad de la Repúblicainstacron:Universidad de la RepúblicaenengScience of Food and Agriculture, 2024, 104(2): 1143-1153.Las obras depositadas en el Repositorio se rigen por la Ordenanza de los Derechos de la Propiedad Intelectual de la Universidad de la República.(Res. Nº 91 de C.D.C. de 8/III/1994 – D.O. 7/IV/1994) y por la Ordenanza del Repositorio Abierto de la Universidad de la República (Res. Nº 16 de C.D.C. de 07/10/2014)info:eu-repo/semantics/openAccessLicencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0)oai:colibri.udelar.edu.uy:20.500.12008/495952026-04-14T10:10:46Z |
| spellingShingle | Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth Luzardo, Santiago Beef Storage life Meat quality Oxidation Microbial growth |
| status_str | publishedVersion |
| title | Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth |
| title_full | Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth |
| title_fullStr | Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth |
| title_full_unstemmed | Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth |
| title_short | Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth |
| title_sort | Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth |
| topic | Beef Storage life Meat quality Oxidation Microbial growth |
| url | https://hdl.handle.net/20.500.12008/49595 |