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Intermediate-Term Transoceanic Shipments of Fresh Beef.

N G Marriott1, G C Smith1, Z L Carpenter1

  • 1Meats and Meat Chemistry Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A & M University, College Station, Texas 77843 and Transportation and Packaging Research Laboratory, A.M.R.I., A.R.S., U.S.D.A., Beltsville, Maryland 20705.

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|February 9, 2019
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Summary
This summary is machine-generated.

Sodium hypochlorite (NaOCl) rinses did not consistently improve beef appearance or weight. However, polyvinyl chloride (PVC) film wrapping enhanced beef appearance but increased microbial growth, which was mitigated by modified atmosphere packaging.

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Area of Science:

  • Food Science and Technology
  • Meat Science
  • Microbiology

Background:

  • Maintaining beef quality during long-distance transportation is crucial for the food industry.
  • Previous methods for preserving beef quality during transit have shown variable results.
  • The impact of specific treatments on microbial growth and visual appearance requires further investigation.

Purpose of the Study:

  • To evaluate the effectiveness of sodium hypochlorite (NaOCl) rinses on beef quality during shipment.
  • To assess the influence of polyvinyl chloride (PVC) film wrapping on beef appearance and microbial load.
  • To determine the combined effects of NaOCl, PVC wrapping, and modified atmosphere (MA) packaging on beef quality.

Main Methods:

  • Beef cuts and quarters were subjected to NaOCl rinses and/or PVC film wrapping.
  • Shipment was conducted from Seattle to Anchorage, utilizing modified atmosphere vans (60% CO2, 25% O2, 15% N2).
  • Weight losses, visual appearance scores, and microbial counts were assessed post-shipment.

Main Results:

  • NaOCl rinses did not significantly affect weight loss or visual appearance.
  • PVC film wrapping improved appearance but increased microbial counts and visual microbial damage.
  • Modified atmosphere packaging prevented microbial increases in PVC-wrapped beef.
  • Combined treatments (NaOCl, PVC, MA) significantly minimized surface discoloration and enhanced hindquarter appearance.

Conclusions:

  • PVC film wrapping enhances beef appearance but necessitates control of microbial growth.
  • Modified atmosphere packaging effectively controls microbial proliferation on PVC-wrapped beef.
  • A combination of NaOCl rinsing, PVC wrapping, and modified atmosphere shipment offers a synergistic approach to preserving beef quality.