在不同温度和真空包装条件下长期存储牛肉对肉质,氧化过程和微生物生长的影响
Santiago Luzardo1, Ali Saadoun2,3, María C Cabrera2,3
1Sistema Ganadero Extensivo y Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA Tacuarembó, Tacuarembó, Uruguay.
Journal of the science of food and agriculture
|September 22, 2023
概括
冷却后冷存储可以延长牛肉的保质期,而不会对肉质或安全产生负面影响. 消费者更喜欢这种方法,而不是仅冷藏的存储,以便在远程分销期间保持牛肉的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 食品微生物学 食品微生物学
背景情况:
- 全球牛肉市场需要扩大产品质量和安全性,以满足远方市场的需求.
- 调查冷 (CH) 和冷后冷 (CHF) 储存对真空包装 (VP) 和真空包装与抗菌剂 (VPAM) 牛肉的影响.
研究的目的:
- 评估不同存储条件和包装类型对牛肉质量的影响.
- 在各种存储场景下评估氧化状态和微生物负载.
- 确定延长牛肉保质期的最佳策略,同时保持质量.
主要方法:
- 牛肉是真空包装 (VP) 或真空包装与抗菌剂 (VPAM).
- 储存条件包括冷 (CH,120天) 和冷后冷 (CHF,28天+92天).
- 在整个储存过程中分析了肉质,氧化状态 (TBARS,醇) 和微生物负载.
主要成果:
- 在28天后,所有治疗方法中的华纳-布拉茨勒剪切力都下降了.
- 消费者偏好CHF而不是CH牛肉,因为它有柔软度,味道和整体喜好.
- 储存条件 (CH与CHF) 显著影响了微生物的数量,而不是包装类型.
结论:
- 在老化期后冷牛肉是延长储存寿命的可行策略.
- 这种方法可以保持牛肉的质量,而不会产生有害影响.
- 结果支持使用CHF存储用于远程牛肉分销.
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