ESTIMATING SHELF LIFE ON BEEF AND PORK MEAT WITH DIFFERENT FAT CONTENT

María Isabel González Hurtado, Cesar Augusto Mesa Gaviria, Oscar Albeiro Quintero Cardona

Abstract


Background: The successful estimation of the shelf life of the meat material is of great importance for the companies that define their supply logistics. Know the effect of temperature, composition and storage time on their physicochemical, microbiological and sensory characteristics, allow you to optimize the storage management and therefore reduce losses during the stages of industrial supply. Objectives: In the present study the material shelf life of pork and beef meat was evaluated, depending on the temperature, the storage time and its fat. Methods: Models were developed for response surface to describe the effects of controlled temperature and storage time on microbiological variables, physico-chemical and sensory, boneless beef and pork with a different fat content; the time post-sacrifice was evaluated as a covariate. Samples with low fat content (between 0 and 10 %) and high fat content (between 20 and 30 %), were packaged in aerobic conditions and stored at temperatures of -4, -2, 0, 4 and 8 °C, between 6 and 50 days, depending on the temperature. During the time of storage, measurements were made of physic-chemical variables (pH, Croma C*ab, tone hab, malondialdehyde (MDA)) microbiological analysis (count of total aerobic mesophilic microorganisms and enterobacteria) and sensory evaluations (smell and general appearance). Results: Time and temperature of storage were the most significant factors, followed by the fat content and the time post-slaughter. The microbiological and sensory variables presented the most significant changes and were used to estimate the life of the samples. To high storage temperaturas (8 and 4 °C), no significant differences were found in the stability of the beef and pork, however, at low temperatures (0, -2 and -4 °C) the pork was much more stable. Conclusions: The abuses of temperature (above 4 °C) significantly decrease the life of the boned meat; in addition to low temperatures of cooling (between 0 and -4 °C) it is possible to reach times of long life, even higher than the 50 days of storage.

Keywords


Meat, microbiology, shelf life, physicochemical, sensory

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