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Growth of Aerobic Psychrotrophs and Color Changes of Precooked Beef Slices as Affected by Packaging Procedure <sup>1</sup>.

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Microbial Changes of Precooked Beef Slices as Affected by Packaging Procedure.

T P Carr1, J A Marchello1

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Modified atmosphere packaging (MAP) significantly inhibits microbial growth in precooked beef slices. MAP-packaged beef showed less psychrotrophic increase than vacuum-packaged beef during retail storage.

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Area of Science:

  • Food Science
  • Microbiology
  • Meat Science

Background:

  • Microbial spoilage limits the shelf-life of precooked beef.
  • Effective packaging strategies are crucial for maintaining meat quality during retail storage.

Purpose of the Study:

  • To evaluate the impact of vacuum packaging versus modified atmosphere packaging (MAP) on microbial growth in precooked beef slices.
  • To determine the influence of different storage temperatures on microbial proliferation.

Main Methods:

  • Precooked beef slices were packaged under vacuum or a gas mixture (15% CO2/40% O2/45% N2).
  • Slices were stored at 2°C, 6°C, or 10°C for up to 21 days.
  • Microbial counts (psychrotrophs, mesophiles, thermophiles, molds) were enumerated at regular intervals.

Main Results:

  • Psychrotrophic bacteria increased in vacuum-packaged beef at 2°C by day 21, but not in MAP.
  • At higher temperatures (6°C and 10°C), psychrotrophs increased in MAP but not in vacuum-packaged beef.
  • Mesophiles and molds showed no significant increase under most conditions, especially at 2°C.

Conclusions:

  • Modified atmosphere packaging effectively inhibits psychrotrophic growth in precooked beef at 2°C.
  • Packaging treatment and storage temperature significantly influence microbial stability in retail beef products.