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Multiple hurdle technology to improve microbial safety, quality and oxidative stability of refrigerated raw beef

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  • NSTL
  • Elsevier
The present investigation explored the potential of multiple hurdle interventions to reduce bacterial populations on beef surfaces, thereby improving the quality and shelf stability of raw beef during refrigerated storage. Purposely, clove essential oil, UV light and bacteriophage were employed on inoculated beef. All the combinations significantly controlled bacterial growth with maximum effect of phage + clove oil + UV light (T-9) in the end of trial (1.25 +/- 0.24 log CFU/mL). However, a slightly high drip (3.55%) and purge losses (4.67%) were recorded by all the samples. Additionally, multiple hurdles did not adversely affect the color and hardness values of stored beef samples. In addition, a significantly lower nitrogenous losses i.e., 26.62 mg N/100 g for T-6 (Phage + Clove essential oil), 27.31 mg N/100 g for T-7 (Clove + UV treatment), 27.31 mg N/100 g for T-8 (Phage + UV treatment) and 28 mg N/100 g for T-9 (Phage + Clove essential oil + UV treatment), and oxidative degradation of beef samples in a momentous way (TBARS value = 0.746 mg MDA/kg) obtained by T-9 (Phage + Clove essential oil + UV treatment) at the termination of trial. The study concluded that use of hurdle technology can be employed as an effective antimicrobial approach to attenuate the growth of pathogenic bacteria from meat surface without imposing adverse effects on the quality.

Meat safetyFood pathogensMultiple hurdle approachBacteriophageMeat quality

Ishaq, Anum、Syed, Qamar Abbas、Ebner, Paul D.、Rahman, Hafiz Ubaid Ur

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Super Coll Lahore, Dept Allied Hlth Sci, Univ Campus, Lahore, Pakistan

Univ Agr Faisalabad, Fac Food Nutr & Home Sci, Natl Inst Food Sci & Technol, Faisalabad, Pakistan

Purdue Univ, Dept Anim Sci, W Lafayette, IN 47906 USA

Univ Management & Technol, Sch Food & Agr Sci, Lahore, Pakistan

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2021

10.1016/j.lwt.2020.110529

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.138
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  • 34