The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef
Open Access
- 14 April 2020
- Vol. 9 (4), 495
- https://doi.org/10.3390/foods9040495
Abstract
The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were packaged as follows: AA (100% ambient air), 90O2:10CO2 (90% O2 and 10% CO2), 80O2:20CO2 (80% O2 and 20% CO2), 70O2:30CO2 (70% O2 and 30% CO2), 60O2:40CO2 (60% O2 and 40% CO2), 50O2:50CO2 (50% O2 and 50% CO2), 100O2 (100% O2), and VP (vacuum packaging). All treatments were analyzed daily for O2 and CO2 levels, pH, filtration time, total volatile basic nitrogen (TVB-N), aerobic mesophilic heterotrophic bacteria (AMHB), and aerobic psychrotrophic heterotrophic bacteria (APHB) over 20 days at 2 °C. All MAP systems had a decrease of O2 and an increase of CO2 levels during storage period (p < 0.05). Overall, the MAP systems were similarly able to decrease the pH and retard the increase of TVB-N and filtration time over the storage period (p > 0.05). Moreover, the MAP systems increased the lag phase and/or the generation time of both AMHB and APHB, extending the shelf life by 3 (90O2:10CO2), 4 (70O2:30CO2 and 100O2), and 5 days (80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP). All MAP systems were equally effective in retarding physicochemical degradation; however, 80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP were the most effective in impairing bacterial growth and extending the shelf life of ground beef stored under refrigeration.Keywords
Funding Information
- Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (E-26/203.049/2017)
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (grant numbers 125, CAPES/Embrapa 2014, E-26/201.825/2017, CAPES/FAPERJ E-45 - PAPDRJ/2013, E-26/202.136/2018, and Finance Code 001)
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (311422/2016)
This publication has 46 references indexed in Scilit:
- Effects of two different packaging materials on veal calf meat quality and shelf life1Journal of Animal Science, 2013
- Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaksMeat Science, 2011
- Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A ReviewCritical Reviews in Food Science and Nutrition, 2011
- The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meatMeat Science, 2011
- Effect of high oxygen atmospheres on fruit decay and quality in Chinese bayberries, strawberries and blueberriesFood Control, 2008
- High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storageMeat Science, 2007
- Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging ConditionsApplied and Environmental Microbiology, 2006
- Trends in Postmortem Aging in Fish: Understanding of Proteolysis and Disorganization of the Myofibrillar StructureCritical Reviews in Food Science and Nutrition, 2006
- Effect of Oxygen Absorber on the Shelf Life of Gilthead Seabream (Sparus aurata)Journal of Aquatic Food Product Technology, 2004
- A dynamic approach to predicting bacterial growth in foodInternational Journal of Food Microbiology, 1994