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Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study
journal contribution
posted on 2023-05-21, 12:16 authored by Frank, D, Zhang, Y, Li, Y, Luo, X, Chen, X, Mandeep KaurMandeep Kaur, Mellor, G, Stark, J, Hughes, JArbitrary microbiological limits or noticeable organoleptic decline are mainly used to define the shelf life of vacuum packaged chilled beef (VPCB). Excellent temperature control is critical to enable a long shelf life. The robustness of export supply chains was tested by sending Australian VPCB (striploins) to three Chinese destinations and a CONTROL (Brisbane, Australia) treatment (~-1 Celsius degree). Data loggers monitored temperature during storage and meat biochemistry (pH, color, weep), aerobic plate counts, lactic acid bacteria, total volatile basic nitrogen (TVB-N) and sensory changes were measured 84, 98, 120 and 140 days postslaughter. Temperature was generally well maintained and sensory scores were not indicative of spoilage. Microbial counts did not increase from 84 to 140 days, however TVB-N increased with time and was a better predictor of sensory attributes. TVB-N was below the limit of 15 mg/100 g in all CONTROL samples but most Chinese samples exceeded this value. This study demonstrated that extended shelf life is feasible with excellent temperature control.
History
Publication title
Meat ScienceVolume
153Pagination
135-143ISSN
0309-1740Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
Elsevier Sci LtdPlace of publication
The Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1GbRights statement
Crown Copyright 2019 Published by Elsevier LtdRepository Status
- Restricted