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Systems for Prolonged Storage of Beef Quarters
G C Smith1, R D Simmons1, Z L Carpenter1
1Meats and Meat Chemistry Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, Texas 77843.
Journal of Food Protection
|February 10, 2019
Summary
For 14-day beef storage, polyvinyl chloride (PVC) film wrapping yielded the best results. However, even optimal 21-day storage methods did not ensure desirable beef quality.
Area of Science:
- Food Science
- Meat Science
- Food Preservation
Background:
- Beef quality and shelf-life are critical concerns in the food industry.
- Effective preservation techniques are essential to maintain beef's sensory and microbial qualities during storage.
Purpose of the Study:
- To evaluate the efficacy of different storage treatments on beef quarters.
- To determine optimal conditions for extending the shelf-life of beef quarters.
Main Methods:
- Beef quarters were subjected to various storage conditions.
- Treatments included different storage durations (14 or 21 days), PVC film wrapping, sodium hypochlorite (NaOCl) spraying, and atmospheric conditions (nitrogen vs. ambient air).
Main Results:
- Polyvinyl chloride (PVC) film wrapping, with or without NaOCl spraying, provided the best results for 14-day storage.
- For 21-day storage, PVC film wrapping or unprotected quarters (with or without NaOCl spraying) showed the best outcomes.
- Nitrogen atmosphere did not consistently reduce bacterial counts or improve visual appearance.
- Optimal storage methods for 21 days did not yield beef that was desirable in appearance or condition.
Conclusions:
- PVC film wrapping is a beneficial treatment for short-term beef storage (14 days).
- Longer-term storage (21 days) presents challenges, with current methods yielding suboptimal beef quality.
- Further research is needed to develop more effective methods for preserving beef quality over extended periods.
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