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Growth of Aerobic Psychrotrophs and Color Changes of Precooked Beef Slices as Affected by Packaging Procedure 1
1Department of Animal Sciences, University of Arizona, Tucson, Arizona 85721.
Abstract:
Precooked beef slices from top round roasts were used in replicate trials to determine the effects of packaging treatment upon shelf-life characteristics (microbial growth and color attributes) during retail storage. Roasts were dry-roasted to an internal temperature of 60°C, cooled for 1 h, then sliced (3-4 mm). Slices were packaged in: (a) vacuum; (b) 15% CO2, 40% O2, 45% N2; (c) 15% CO2, 20% O2, 65% N2; or (d) 15% CO2, 10% O2, 75% N2 and held at 4°C for up to 18 d. Enumeration of microorganisms and determination of color attributes were done at 0, 3, 6, 9, 12, 15, and 18 d of storage. Psychrotrophic counts were higher (P<.05) on slices stored 9-18 d in atmospheres containing ambient (20%) oxygen level as compared to the other packaging treatments. Vacuum packaging exhibited a greater lag phase for psychrotrophs. Vacuum packaged slices maintained a superior cooked beef color for 18 d and had greater (P<.05) chroma readings, indicating a greater color intensity.
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