TY - JOUR
T1 - Biomapping of microbial indicators on beef subprimals subjected to spray or dry chilling over prolonged refrigerated storage
AU - Casas, Diego E.
AU - Manishimwe, Rosine
AU - Forgey, Savannah J.
AU - Hanlon, Keelyn E.
AU - Miller, Markus F.
AU - Brashears, Mindy M.
AU - Sanchez-Plata, Marcos X.
N1 - Funding Information:
This research was funded through the joint efforts of the International Center for Food Industry Excellence at Texas Tech University and beef processor Teys Australia.Acknowledgments: We would like to acknowledge the hard work of the Texas Tech University Food Microbiology Laboratory personnel, who made the processing and storing of striploins possible. Furthermore, we would like to acknowledge the plant personnel who helped the project and made everything within the harvest and fabrication floor run smoothly, as well as the great hospitality throughout our stay in Brisbane, Australia.
Funding Information:
Funding: This research was funded through the joint efforts of the International Center for Food Industry Excellence at Texas Tech University and beef processor Teys Australia.
Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/6
Y1 - 2021/6
N2 - As the global meat market moves to never frozen alternatives, meat processors seek opportunities for increasing the shelf life of fresh meats by combinations of proper cold chain management, barrier technologies, and antimicrobial interventions. The objective of this study was to determine the impact of spray and dry chilling combined with hot water carcass treatments on the levels of microbial indicator organisms during the long-term refrigerated storage of beef cuts. Samples were taken using EZ-Reach™ sponge samplers with 25 mL buffered peptone water over a 100 cm2 area of the striploin. Sample collection was conducted before the hot carcass wash, after wash, and after the 24 h carcass chilling. Chilled striploins were cut into four sections, individually vacuum packaged, and stored to be sampled at 0, 45, 70, and 135 days (n = 200) of refrigerated storage and distribution. Aerobic plate counts, enterobacteria, Escherichia coli, coliforms, and psychrotroph counts were evaluated for each sample. Not enough evidence (p > 0.05) was found indicating the hot water wash intervention reduced bacterial concentration on the carcass surface. E. coli was below detection limits (<0.25 CFU/cm2) in most of the samples taken. No significant difference (p > 0.05) was found between coliform counts throughout the sampling dates. Feed type did not seem to influence the (p > 0.25) microbial load of the treatments. Even though no immediate effect was seen when comparing spray or dry chilling of the samples at day 0, as the product aged, a significantly lower (p < 0.05) concentration of aerobic and psychrotrophic organisms in dry-chilled samples could be observed when compared to their spray-chilled counterparts. Data collected can be used to select alternative chilling systems to maximize shelf life in vacuum packaged beef kept over prolonged storage periods.
AB - As the global meat market moves to never frozen alternatives, meat processors seek opportunities for increasing the shelf life of fresh meats by combinations of proper cold chain management, barrier technologies, and antimicrobial interventions. The objective of this study was to determine the impact of spray and dry chilling combined with hot water carcass treatments on the levels of microbial indicator organisms during the long-term refrigerated storage of beef cuts. Samples were taken using EZ-Reach™ sponge samplers with 25 mL buffered peptone water over a 100 cm2 area of the striploin. Sample collection was conducted before the hot carcass wash, after wash, and after the 24 h carcass chilling. Chilled striploins were cut into four sections, individually vacuum packaged, and stored to be sampled at 0, 45, 70, and 135 days (n = 200) of refrigerated storage and distribution. Aerobic plate counts, enterobacteria, Escherichia coli, coliforms, and psychrotroph counts were evaluated for each sample. Not enough evidence (p > 0.05) was found indicating the hot water wash intervention reduced bacterial concentration on the carcass surface. E. coli was below detection limits (<0.25 CFU/cm2) in most of the samples taken. No significant difference (p > 0.05) was found between coliform counts throughout the sampling dates. Feed type did not seem to influence the (p > 0.25) microbial load of the treatments. Even though no immediate effect was seen when comparing spray or dry chilling of the samples at day 0, as the product aged, a significantly lower (p < 0.05) concentration of aerobic and psychrotrophic organisms in dry-chilled samples could be observed when compared to their spray-chilled counterparts. Data collected can be used to select alternative chilling systems to maximize shelf life in vacuum packaged beef kept over prolonged storage periods.
KW - Carcass chilling
KW - Hot water intervention
KW - Microbial indicators
KW - Refrigerated meat shelf life
KW - Vacuum packaging
UR - http://www.scopus.com/inward/record.url?scp=85109021686&partnerID=8YFLogxK
U2 - 10.3390/foods10061403
DO - 10.3390/foods10061403
M3 - Article
AN - SCOPUS:85109021686
VL - 10
JO - Foods
JF - Foods
SN - 2304-8158
IS - 6
M1 - 1403
ER -