Open AccessMicrobiological and Physicochemical Quality Evaluation of Vacuum‐Packed Argentine Beef Imported into I taly
Author(s) -
Stella S.,
Ripamonti B.,
Vandoni S.,
Bernardi C.,
Sgoifo Rossi C.A.
Publication year - 2013
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12038
Subject(s) - food science , lactobacillus sakei , shelf life , vacuum packing , lactic acid , chemistry , population , cold chain , biology , bacteria , lactobacillus , fermentation , genetics , demography , sociology
A total of 8 lots of vacuum‐packed bovine rump hearts ( G luteus medius muscle) imported in I taly from A rgentina were submitted to microbiological (total bacterial count, E nterobacteriaceae , P seudomonas spp., L actobacilli, sulfite‐reducing C lostridia, L isteria monocytogenes ) and physicochemical analyses ( pH , total volatile basic nitrogen, color measurement and shear force) after different storage times (35, 75 and 100 days). Lactobacilli were the predominant microbial population (about 6 log cfu/cm 2 ), causing a microbial stabilization and acidification of meat. Seventy‐three L actobacilli isolates were submitted to random amplified polymorphic DNA ‐polymerase chain reaction and identified, showing a high prevalence of L actobacillus sakei (in all the samples) and L actobacillus curvatus (in samples stored for 75 or 100 days). We observed high total volatile basic nitrogen levels (>27 mgN /100 g) in all the samples and a discoloration of beef after the opening of the packs. Our results suggest the need for a higher standardization of production conditions. Practical Applications Vacuum‐packed raw beef from A rgentina is globally commercialized, and it is frequently shipped to E uropean markets. Considering the perishability of this product and the very long shelf life assigned, the availability of microbiological and physicochemical data could be useful for quality evaluations purposes. Our data indicate that a long shelf life (3–4 months) is potentially achievable, but the application of the best hygienic practices during meat production and an optimal stabilization of microflora by the selection (or addition) of lactic acid bacteria must be assured. As protein degradation and microbial population showed to be stable during the shelf life, quality characteristics that are perceived by the consumer (such as color indexes) become important parameters for a proper evaluation of meat quality.