Intermediate-Term Transoceanic Shipments of Fresh Beef

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.