Shelf-Life Extension of Minced Beef Through Combined Treatments Involving Radurization

Area of Science:

• Food Science
• Microbiology
• Food Preservation

Background:

• Bacterial spoilage limits the shelf life of refrigerated beef.
• Effective preservation methods are crucial for maintaining beef quality and safety.

Purpose of the Study:

• To investigate the impact of glucose, lactic acid (LA), and radurization on bacterial populations in refrigerated beef.
• To evaluate the combined effect of radurization and LA on beef shelf life.

Main Methods:

• Addition of glucose (2-10%) and lactic acid (to pH 5) to beef.
• Application of radurization (2.5 kGy) to beef samples.
• Monitoring of bacterial groups and shelf life during refrigerated storage.

Main Results:

• Glucose showed minimal impact on bacterial groups.
• Lactic acid (LA) reduced bacterial populations but affected meat appearance.
• Radurization significantly increased shelf life, with lactic acid bacteria dominating later.
• Combined radurization and LA treatment yielded superior results compared to individual treatments.

Conclusions:

• Radurization is a highly effective method for extending beef shelf life.
• Combining radurization with lactic acid offers enhanced preservation benefits.
• Lactic acid treatment alone improves shelf life but compromises visual appeal.