Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions

We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0-1.5 °C) and refrigerated-then-frozen storage (28 d...

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Bibliographic Details
Published in:Foods 2023-02, Vol.12 (4), p.694
Main Authors: Rovira, Pablo, Brugnini, Giannina, Rodriguez, Jesica, Cabrera, María C, Saadoun, Ali, de Souza, Guillermo, Luzardo, Santiago, Rufo, Caterina
Format: Article
Language:English
Subjects:
Antiinfectives and antibacterials
Antimicrobial agents
Bacteria
Beef
chilled and frozen
Cold storage
Composition
Consumption
Food packaging
Food science
Lactic acid
Lactic acid bacteria
Meat
Meat industry
Meat processing
Meat quality
meat shelf-life
microbiome
Microbiomes
Microorganisms
Packaging
Packaging materials
Permeability
Quality management
Storage
type of packaging
Vacuum
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Summary:We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0-1.5 °C) and refrigerated-then-frozen storage (28 days between 0-1.5 °C then 92 days at -20 °C) under low-O permeability VP and high-O permeability VP with an antimicrobial (VPAM). (PSE) and (EB) counts in VPAM samples were significantly higher ( < 0.05) than in VP samples at 28, 45, 90, and 120 days of storage. Microbiome data showed that bacteria of the genera and were more abundant in VPAM samples at 120 days, while lactic acid bacteria (LAB) dominated in VP samples. Frozen temperatures inhibited microbial growth and maintained a relatively stable microbiome. Refrigerated and frozen VPAM samples showed the greatest difference in the predicted metabolic functions at the end of storage driven by the microbiome composition, dominated by PSE and LAB, respectively. Although no signs of visible meat deterioration were observed in any sample, this study suggests that VP meat refrigerated and then frozen achieved better microbiological indicators at the end of the storage period.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12040694