Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Ground Beef Patties Treated with Salts of Organic Acids

Vacuum-packaged ground beef patties containing sodium lactate (NaL), sodium propionate (NaP), sodium acetate (NaA) and sodium citrate (NaC) at various levels and combinations were stored up to 28 days at 4°C. Addition of sodium lactate alone or in combination with sodium propionate increased shelf life of the patties by decreasing microbiological growth and decreasing negative flavor notes associated with lipid oxidation. Lean color also was improved by addition of sodium lactate alone or in combination with sodium propionate. Lipid oxidation by TBA was only slightly affected by treatment addition or storage.     

The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef

Ground Longissimus dorsi of beef were treated with herbal extracts of marjoram, rosemary and sage at concentration of 0.04% (v/w), radiation (2 or 4.5 kGy) or their combination. Treated samples were stored at 5 °C and analyzed periodically for thiobarbituric acid reactive substances (TBARS), sensory characteristics and psychrotrophic bacterial counts during storage for 41 and 48 days for samples treated at 2 and 4.5 kGy respectively. Results demonstrated a significant benefit of the addition of herbal extracts to the ground beef prior to irradiation. All three extracts significantly (P < 0.05) lowered the TBARS values and off-odor scores and significantly (P < 0.05) increased color and acceptability scores in all samples with marjoram being the most effective. The combination treatment with herbal extracts plus irradiation resulted in extension of the shelf life of samples treated with 2 kGy by one week and samples treated with 4.5 kGy by two weeks, over that treated with irradiation alone. In conclusion, the addition of herbal extracts can minimize lipid oxidation, improve color and decrease off-odor production in irradiated ground beef.     

Effect of Fe2+, Salt, Cooking and Shredded CoffiR on Thiobarbituric Acid (TBA) Numbers in Ground Beef

Presence of ferrous iron (Fe²⁺) and/or salt (NaCl) in ground beef followed by cooking and storage resulted in marked increases in lipid oxidation as measured by TBA values. Addition of an edible collagen film (Coffi^R) to minced fresh beef did not influence TBA values. Cooking fresh ground beef resulted in lowering of TBA values (when compared to raw beef), but TBA values increased more rapidly and to a greater extent in cooked beef than in raw samples during 7 days refrigerated storage.     

Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts

Effects of trisodium phosphate (TSP) and/or sodium chloride (NaCl) dipping on microbial quality and shelf life of chicken breasts were investigated during refrigeration. Chicken breasts were dipped in aqueous solution (w/v) of 10% TSP, 10% NaCl, combination of TSP and NaCl (7.5% + 7.5%) or distilled water (control) for 10 min, followed by tray-packaging storage at 2 degrees C. During storage, chicken breasts dipped in TSP maintained almost constant pH, while pH of control or NaCl-treated samples significantly increased (P<0.05). TSP dipping resulted in initial reduction of 0.48 and 0.91 log(10) CFU/g in aerobic plate counts and Enterobacteriaceae count, respectively, when compared with control. By storage day 6, APC of control chicken breasts reached 6.91 log(10) CFU/g, while TSP-treatment either alone or in combination with NaCl significantly delayed microbial growth (P<0.05) and extended shelf life of refrigerated chicken breasts up to 12 days, at which APC were 6.87 and 6.39, respectively, versus 9.58 log(10) CFU/g for control. Significant reductions in psychrotrophic and Enterobacteriaceae count were detected at the end of storage period in chicken breasts treated with TSP alone or in combination with NaCl, whereas such treatments had no significant effects on lactobacilli or mold and yeast populations.     

EXTENDING THE CHILLED SHELF LIFE OF VACUUM-PACKAGED GROUND BEEF USING ASCORBIC ACID, NITRITE OR SALT

The objective of this study was to extend the shelf life of ground beef in chilled conditions. Samples were treated with 2% salt, 2% salt  +  500-ppm ascorbic acid, or 2% salt  +  100-ppm sodium nitrite. The control sample did not contain any additives. Protein, nitrite, moisture contents, pH, thiobarbituric acid (TBA) value, color attributes and microbial counts of samples were determined. Samples were vacuum packaged and stored in refrigeration, and chemical and microbial analyses were performed throughout storage. The pH of samples decreased during storage, and the sample having 2% salt and 500-ppm ascorbic acid had the greatest pH decline. TBA values generally increased ( P <  0.05) with storage time. Samples having 2% salt  +  500-ppm ascorbic acid had the lowest TBA value. On a given storage day, samples having 2% salt  +  100-ppm sodium nitrite had lower microbial microbial count than other samples, indicating the antibacterial effect of nitrite. A significant storage time  ×  treatment interaction ( P <  0.05) existed for almost all quality parameters studied.

PRACTICAL APPLICATIONS

Ground beef has commercial importance for the meat industry in Turkey. Meat processors have difficulties in marketing ground beef because of its relatively low shelf life. By adding ascorbic acid or salt, it is possible to extend shelf life and preserve its color, and to limit lipid oxidation, which will collectively help to increase market share of ground beef.     

Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds

Cooked, vacuum-packaged beef top rounds containing up to 4% sodium lactate (NaL) in the final product were stored at 0, 4, 10 or 16°C for 1, 7, 14 or 21 days. Aerobic plate counts (APCs) were lower for roasts containing 3 or 4% NaL and stored at 10°C for 7 days. At higher temperatures and longer storage times, only those treated with 4% NaL were lower than controls. Lipid oxidation, Hunter L* and b* values decreased and Hunter a* values, cooked yields and Ph increased with NaL addition. Beefy odor decreased with storage but was higher in roasts containing NaL. Roasts with added NaL had lower rancid odor scores.     

Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt

Salt (NaCl) was added to raw ground beef at levels of 0, 0.5, 1, 2 or 3% of the weight of the meat and defatted glandless cottonseed flour (GCF) was added at 0 or 3% levels. Patties were made with these mixes and stored for 3 or 6 days at 4°C or for 30 or 60 days at –20°C. Lipid oxidation (TBA values) in samples stored at 4° and –20°C and discoloration in samples stored at 4°C were determined. In samples made with salt only, TBA values within each storage period for each storage temperature increased with increasing salt levels up to 2%; increasing salt from 2 to 3% decreased TBA values. GCF markedly reduced TBA values at each salt level. Discoloration of samples stored at 4°C was also decreased by GCF.     

Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity

This study examined two concentrations (0.6 and 1.0mol) of three lactic acid salts (calcium lactate, CaL; potassium lactate, KL; and sodium lactate, NaL), with and without 0.01mol sodium acetate (n=3 replications), for effects on ground beef colour stability and metmyoglobin-reducing activity (MRA). Ground beef with CaL was least colour stable (P<0.05). Increasing CaL and NaL concentration decreased (P<0.05) colour stability. Ground beef with acetate only was most colour stable (P<0.05), but it did not result in more MRA (P>0.05) than control ground beef. Including both lactate and acetate was not as effective (P>0.05) in increasing colour stability as acetate alone. In general, both KL levels were equal (P>0.05) to the lower NaL concentration, and all three were superior in colour stability (P<0.05) to CaL and the higher NaL concentration. More MRA was generated by including lactates (P<0.05); KL and NaL had more MRA than CaL (P<0.05). However, these increases in MRA did not result in improved colour stability. Overall, adding KL to ground beef would not increase ground beef colour stability over adding nothing, but CaL and high levels of NaL would decrease colour stability. Using 0.01mol sodium acetate maximized ground beef colour stability.     

Evaluation of Garam Masala Spices and Phosphates as Antioxidants in Cooked Ground Beef

ABSTRACT:  This study determined antioxidant effects and sensory attributes of individual ingredients (black pepper, caraway, cardamom, chili powder, cinnamon, cloves, coriander, cumin, fennel, ginger, nutmeg, salt, star anise) of an Indian spice blend (garam masala) in cooked ground beef. Thiobarbituric acid (TBA) values were measured as an indicator of rancidity for cooked samples on 1-, 8-, or 15-d refrigerated storage. Cooked samples were evaluated by a trained panel ( n = 13) for the intensity of rancid odor/flavor, beef flavor, and spice flavor and correlated with TBA values of same day samples. We also investigated possible additive effects between spice antioxidants and iron binding (type II) antioxidants on lipid oxidation by measuring TBA values. All spices had antioxidant effects on cooked ground beef, compared to controls. Among spices, cloves were the most effective in controlling lipid oxidation, with TBA values of 0.75, after 15-d refrigerated storage. All spices at their recommended levels lowered rancid odor and flavor in cooked ground beef, compared to controls. As expected, most spices also imparted distinctive flavors to cooked ground beef. There was a positive correlation (0.77) between TBA values on 15-d refrigerated storage and rancid odor/flavor. Type II antioxidants (iron-binding phosphate compounds) were more effective than individual type I antioxidants (spices and butylated hydroxytoluene; BHT) for maintenance of low TBA values in cooked ground beef during storage. Additive effects were observed with rosemary + milk mineral or sodium tripolyphosphate (STP) compared to rosemary alone.     

Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C

This study was carried out to evaluate the chemical changes and sensory attributes of Pacific saury (Cololabis saira), brined (12% NaCl brine solution) or marinated (12% NaCl + 2% acetic acid; or 12% NaCl + 3% acetic acid solutions) followed by vacuum-packaging and storage at 4 °C for 90 days. The chemical analysis revealed a significant reduction in the pH value, total volatile bases nitrogen (TVBN), and trimethylamine (TMA) contents in marinated versus brined fillets. Lipid oxidation, as indicated by the 2-thiobarbituric acid (TBA) values, was significantly delayed in marinated fillets in comparison with the brined fillets. The growth rate of psychrotrophic bacteria was significantly (P < 0.05) reduced in marinated versus brined fillets. No significant differences were detected for the sensory attributes between the two marinating conditions although the overall acceptability was significantly higher in marinated versus brined fish. Both conditions of the marinating process resulted in an extension of the shelf life of the product to more than 90 days versus only 60 days for the control brined fillets. The study concluded that marination of Pacific saury can delay the undesirable chemical changes, retard lipid oxidation, improve the sensory attributes and extend the shelf life of the product during refrigerated storage.     

Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate

Cooked, vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 0.1 or 0.2% sodium propionate (NaP) were stored for up to 84 days at 4°C. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL + 0.2% NaP. Cooked roast beef color was enhanced by addition of NaL alone or in combination with 0.1% NaP. Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients.     

Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties

The activity of carnosine as a natural antioxidant in gamma irradiated ground beef and beef patties was studied. Samples of ground beef, in the absence and presence of 0.5% or 1.0% carnosine, as well as raw and cooked beef patties prepared with 1.5% salt (NaCl), in the absence and presence of 0.5% or 1.0% carnosine, were gamma irradiated at doses of 0, 2, and 4 kGy. The extent of oxidation in irradiated and non-irradiated samples of ground beef and raw beef patties was then determined during refrigerated (4 ± 1 °C) and frozen (−18 °C) storage, while determined for cooked beef patties during refrigerated storage only. Moreover, the determination of metmyoglobin (MetMb) accumulation and sensory evaluation for the visual color were carried out for samples of ground beef and raw patties. The results indicated that salt or salt and cooking accelerated the oxidative processes and significantly increased the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in the prepared non-irradiated samples. However, salt slowed down the accumulation of MetMb in raw patties. Irradiation treatments and storage in the absence of carnosine significantly (P < 0.05) increased the PV and TBARS in samples, at higher rates in salted or salted and cooked beef. Moreover, irradiation and storage significantly (P < 0.05) increased the formation of MetMb in ground beef and raw patties in the absence of carnosine. Addition of carnosine significantly (P < 0.05) reduced the oxidative processes and MetMb formation (proportionally to the used concentration) in samples post-irradiation and during storage. Furthermore, carnosine exerted significant efficacy in maintaining an acceptable visual red color post-irradiation and during storage of ground beef and raw patties. These results demonstrate that carnosine can be successfully used as a natural antioxidant to increase the oxidative stability in gamma irradiated raw and cooked meat products.     

Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks

The effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaCl, KCl or a 65% NaCl + 35% KCl combination) in a 2 × 2 × 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage. Steaks with no salt (pooled across antioxidant levels) had lower TBA values than steaks with any salt type after 85 days storage or either level of salt after 155 days storage. Steaks with either level of added salt resulted in higher ratings for juiciness, saltiness and overall palatability than steaks with no added salt. Juiciness, flavor desirability, saltiness and overall palatability ratings generally were higher for restructured steaks made with NaCl or NaCl + KCl compared to those made with KCl. KCl at 35% of total salt could serve as a NaCl substitute in restructured beef steaks.     

Thermal Inactivation and Postthermal Treatment Growth during Storage of Multiple Salmonella Serotypes in Ground Beef as Affected by Sodium Lactate and Oregano Oil

ABSTRACT:  We assessed the heat resistance of  Salmonella  in raw ground beef in both the absence and presence of sodium lactate, oregano oil, and in combinations of these 2 GRAS-listed ingredients, and determined their bactericidal or bacteriostatic activities during postthermal treatment storage at 15 °C. A cocktail of 8 serotypes of  Salmonella  spp. was inoculated into ground beef supplemented with sodium lactate (NaL) (1.5% and 3%) and/or oregano oil (0.5% and 1%) to obtain approximately 8 log CFU/g. The ground beef samples (3 g) were vacuum-packed and heated at 60, 65, or 71 °C in a circulating water bath for selected times to inactivate approximately 5 to 6 log CFU/g of the pathogen, and then stored at 15 °C for 15 and 30 d. Results show that especially at the lower cooking temperatures, addition of oregano oil increased the inactivation rate of  Salmonella  spp., whereas addition of NaL alone exhibited a protective effect against lethality and decreased the rate. Addition of combinations of oregano oil and NaL overcame this protective effect. During subsequent posttreatment storage for 15 d,  Salmonella  populations in the controls and in samples containing 0.5% oregano (60 and 65 °C) or 1% oregano oil (60 °C) increased to 4.5 to 6 log CFU/g. The values for all other samples were at or near undetectable levels. Results from the 30-d storage study were similar. These findings indicate that lactate and oregano oil may be used to render  Salmonella  spp. more susceptible to the lethal effect of heat and to inhibit growth of  Salmonella  spp. that survive heat treatments.     

Combined effect of natural essential oils, modified atmosphere packaging, and gamma radiation on the microbial growth on ground beef

Selected Chinese cinnamon, Spanish oregano, and mustard essential oils (EOs) were used in combination with irradiation to evaluate their ability to eliminate pathogenic bacteria and extend the shelf life of medium-fat-content ground beef (23% fat). Shelf life was defined as the time when the total bacterial count reached 10(7) CFU/g. The shelf life of ground beef was determined for 28 days at 4 degrees C after treatment with EOs. The concentrations of EOs were predetermined such that sensory properties of cooked meat were maintained: 0.025% Spanish oregano, 0.025% Chinese cinnamon, and 0.075% mustard. Ground beef samples containing EOs were then packaged under air or a modified atmosphere and irradiated at 1.5 kGy. Ground beef samples (10 g) were taken during the storage period for enumeration of total mesophilic aerobic bacteria, Escherichia coli, Salmonella, total coliforms, lactic acid bacteria, and Pseudomonas. Mustard EO was the most efficient for reducing the total mesophilic aerobic bacteria and eliminating pathogenic bacteria. Irradiation alone completely inhibited the growth of total mesophilic aerobic and pathogenic bacteria. The combination of irradiation and EOs was better for reducing lactic acid bacteria (mustard and cinnamon EOs) and Pseudomonas (oregano and mustard EOs). The best combined treatment for extending the shelf life of ground beef for up to 28 days was EO plus irradiation (1.5 kGy) and modified atmosphere packaging.     

Inhibition of microbiological activity during sole (Solea solea L.) chilled storage by applying ellagic and ascorbic acids

Fresh fish products are commonly sold at storage temperature. However, many undesirable changes can occur in the products during storage, due to microbial growth and fish spoilage, affording evident economic loss. The effects of ellagic acid (EA) and l-ascorbic acid (l-AA)/sodium ascorbate (SA), either alone or in combination, on the microbiological quality of fresh finfish Solea solea during storage at 0 °C, were investigated.The results showed that addition of EA (0.03%) alone or in combination with l-AA (1.71%)/SA (1.98%) significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts and Pseudomonas bacteria extending the product shelf life up to 10 days, versus 8 days for control. During the storage, the pH increase is slowed down when the fish samples are subjected to the treatment with preservative agents. The effect of lowering the pH increase is particularly pronounced when a combination of EA and l-AA/SA is used. Therefore, EA alone or in combination with l-AA and SA can be successfully utilized to reduce the microbial growth, extending the shelf life of fish during storage at 0 °C.     

Effect of ascorbic acid and alpha-tocopherol on storage stability of beef steaks

Fresh beef loin steaks were dipped in solutions of (1) 70% ethyl alcohol (EtOH). (2) 70% EtOH containing 3% -ascorbic acid (AsA), (3) 70% EtOH containing 0·08% --tocopherol (Toc) and (4) 70% EtOH containing 3% AsA plus 0·08% Toc for 20 s, then drained for 10 s. Control samples received no dip treatment. After 3, 6, 9 and 13 days of storage at 4°C, the samples were evaluated for MetMb formation, TBA number and viable bacterial count. The beef steaks given AsA treatment maintained an acceptable meat colour for 13 days of storage. The TBA numbers of samples dipped in EtOH containing AsA stored for 13 days were significantly lower than those of controls, and in samples dipped in solutions without AsA. At 9 and 13 days of storage, the AsA plus Toc-treated samples gave lower TBA numbers than the samples given AsA treatment only. Viable bacterial counts were not affected by AsA, Toc or AsA plus Toc treatment. Beef loin steaks dipped in EtOH solution maintained a viable bacterial count of 10⁶ after 13 days of storage.     

Reduction of spoilage microorganisms in fresh beef using hydrodynamic pressure processing

Hydrodynamic pressure processing (HDP) was investigated as a technology to reduce spoilage microorganisms found in fresh beef. In two separate studies (studies 1 and 2), retail ground beef and beef roasts were purchased (day 0). The roasts were divided into stew pieces (30 to 40 g). All meat samples, including control samples, were stored at 5 degrees C for 20 h in a plastic film. After storage, designated samples were treated with HDP In study 3, ground beef was treated with HDP (day 0) and stored aerobically (5 degrees C) for 14 days with control samples. Each meat type was vacuum-packaged for HDP (100 g binary explosive, steel shock wave container). The pHs and the aerobic plate counts (log10 CFU/g) were measured on day 0 (studies I and 2) and on days 0, 7, and 14 (study 3) for control samples and for HDP-treated samples. There was no pH difference between control and HDP-treated meat types (studies 1 and 2); HDP reduced bacteria in both meat types in study 1 (2 log) and study 2 (1.5 log) on day 0. In study 3, there was a significant difference (P < 0.05) in pH between control meat (8.2) and HDP-treated meat (5.6) after storage. There was an immediate reduction (1.5 log) of microorganisms following HDP (day 0) and a 4.5-log difference between control samples (9 log) and HDP-treated samples (4.5) after 14 days of storage. With HDP, it is possible to reduce spoilage microorganisms found in or on different meat types (ground beef versus stew pieces), which could extend the shelf life of meat products.     

Effects of sodium acetate dip treatment and vacuum-packaging on chemical,microbiological, textural and sensory changes of Pearlspot (Etroplus suratensis) during chill storage

The effects of sodium acetate dip treatment, followed by vacuum-packaging, on the shelf life of beheaded, scaled and gutted Pearlspot (Etroplus suratensis) during chill storage were examined. Sodium acetate (2%, w/v) solution was used for the dip treatment. Pouches (size: 15 × 22 cm) made of 12μ-polyester laminated with 300 gauge low-density polyethylene were used for packing fish. After packing, all the packs were iced with flake ice in the ratio (1:1) fish: ice in an insulated box and were kept in a cold room maintained at 0–2 °C. The control and the treated packs were analysed periodically for chemical (pH, TBA, TMA, TVB-N), microbiological (total viable count), textural and sensory characteristics. Changes in Staphylococcus aureus, Enterobacteriacea and Feacal streptococci were determined for fresh fish and for fish samples at the time of sensory rejection. Air packed samples were found to have a shelf life of about 8 days; vacuum-packed samples were found to be acceptable up to 10 days, whereas sodium acetate-treated vacuum packed samples were found to be acceptable up to 15 days. Thus, vacuum-packaging, in combination with sodium acetate, was found to delay the spoilage, thereby significantly extending the shelf life of Pearlspot at refrigeration temperatures.     

Predictive model for the combined effect of temperature,sodium lactate,and sodium diacetate on the heat resistance of Listeria monocytogenes in beef

The effects of heating temperature (60 to 73.9 degrees C), sodium lactate (NaL; 0.0 to 4.8% [wt/wt]), and/or sodium diacetate (SDA; 0.0 to 0.25% [wt/wt]) and of the interactions of these factors on the heat resistance of a five-strain mixture of Listeria monocytogenes in 75% lean ground beef were examined. Thermal death times for L. monocytogenes in filtered stomacher bags in a circulating water bath were determined. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. Decimal reduction times (D-values) were calculated by fitting a survival model to the data with a curve-fitting program. The D-values were analyzed by second-order response surface regression for temperature, NaL level, and SDA level. The D-values observed for beef with no NaL or SDA at 60, 65, 71.1, and 73.9 degrees C were 4.67, 0.72, 0.17, and 0.04 min, respectively. The addition of 4.8% NaL to beef increased heat resistance at all temperatures, with D-values ranging from 14.3 min at 60 degrees C to 0.13 min at 73.9 degrees C. Sodium diacetate interacted with NaL, thereby reducing the protective effect of NaL and rendering L. monocytogenes in beef less resistant to heat. A mathematical model describing the combined effect of temperature, NaL level, and SDA level on the thermal inactivation of L. monocytogenes was developed. This model can predict D-values for any combination of temperature, NaL level, and SDA level that is within the range of those tested. This predictive model will have substantial practical importance to processors of cooked meat, allowing them to vary their thermal treatments of ready-to-eat meat products in a safe manner.