An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef

作者：Yang X; Woerner D R^*; Hasty J D; McCullough K R; Geornaras I; Sofos J N; Belk K E

来源：Journal of Animal Science, 2016, 94(11): 4911-4920.

DOI：10.2527/jas2016-0508

• beef color
• FreshCase
• nitrite
• shelf life
• storage life
• vacuum-packaging

The objective of this study was to identify the maximum time of refrigerated storage before aerobic psychrotrophic bacteria (APB) grew to a level indicative of spoilage (7 log cfu/g) or other indicators of spoilage were observed for whole muscle beef and ground beef packaged using FreshCase technology. Storage life for beef steaks stored in FreshCase packages at 4 degrees C was 36 d, with ground beef stored in FreshCase packages at 4 degrees C lasting 10 d. Additionally, greater (P < 0.05) a* (redness) values were detected in FreshCase packaged samples of both beef steaks and ground beef over storage time. At the point of spoilage, off-odors were detected at very low levels in all samples along with low thiobarbituric acid values (< 2 mg malonaldehyde/kg). Therefore, use of FreshCase technology in whole muscle beef and ground beef is a viable option to extend storage life.

• 出版日期2016-11