Quality Changes of Beef Steaks Stored in Controlled Gas Atmospheres Containing High or Low Levels of Oxygen1,2

1982 ◽  
Vol 45 (1) ◽  
pp. 41-45 ◽  
Author(s):  
LAURA BARTKOWSKI ◽  
F. D. DRYDEN ◽  
J. A. MARCHELLO
Keyword(s):  
Microbial Growth ◽  
Gas Mixtures ◽  
Microbial Counts ◽  
Red Color ◽  
Beef Steaks ◽  
Storage Atmosphere ◽  
Retail Display ◽  
Low Levels ◽  
Experimental Trials ◽  
Beef Color

Steaks from bovine Longissimus and Semimembranosus muscles were used to determine the influence of gas atmospheres on beef color, microbial growth and shrinkage during 9 days of retail display in two separate experimental trials. Steaks were displayed in one of four gas mixtures and were compared to steaks packaged under conventional vacuum and in a film wrap. Gas mixtures containing O2 levels of 10% (one-half ambient) did not maintain a bright red color, but those with 40–75% O2 (more than twice ambient) maintained acceptable color for 9 days of storage. Atmosphere stored steaks lost more moisture (P<0.05) than vacuum-packaged steaks. Psychrotrophic and mesophilic microbial counts from steaks stored 9 days in atmospheres containing 15% CO2 were lower (P<0.05) than the counts for the control steaks.

scholarly journals Impact of Retail Display Case Lighting and Packaging Type on Microbial Growth and Beef Color

2018 ◽  
Vol 2 (2) ◽  
pp. 180-180
Author(s):  
C. L. Smith ◽  
J. F. Legako ◽  
K. E. Hanlon ◽  
T. A. Cramer ◽  
M. M. Brashears ◽  
...  
Keyword(s):  
Microbial Growth ◽  
Retail Display ◽  
Beef Color

Microbiological Quality of Commercial Tofu

1984 ◽  
Vol 47 (3) ◽  
pp. 177-181 ◽  
Author(s):  
T. G. REHBERGER ◽  
L. A. WILSON ◽  
B. A. GLATZ
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Counts ◽  
Colony Forming Units ◽  
Low Levels ◽  
Microbial Groups ◽  
Yeasts And Molds ◽  
Processing Techniques

A study was done to investigate the microbiological quality of commercial tofu available in local retail outlets. A sampling method was first developed to obtain accurate and representative microbial counts of individual pieces of tofu. Plate count determination of total aerobic organisms, psychrotrophs, coliforms, sporeformers, yeasts and molds, and staphylococci were made on 60 tofu samples (representing three lots each of four different brands) obtained within 24 h after delivery to the retail store. In addition, for two brands that provided manufacturer's pull dates, the same microbial counts were obtained for samples stored in the laboratory at 10°C until the pull date. Of the tofu sampled immediately after purchase, 83% of the lots tested had total counts greater than 106 colony-forming units (CFU)/g and psychrotrophic counts greater than 104 CFU/g. In addition, 67% of the lots tested had confirmed coliform counts greater than 103 CFU/g. Very low levels (less than 10 CFU/g) of all other microbial groups tested for were found in the majority of lots. Samples held until the manufacturer's pull date contained higher total and psychrotrophic counts but lower or stable counts of other organisms compared with samples tested immediately after purchase. To improve the microbiological quality of tofu, processors need to reduce initial loads by improving sanitation and processing techniques, and retailers should provide more consistent and colder refrigerated storage.

scholarly journals The Effect of Modified Atmospheric Packaging on Beef Color Sensory Characteristics of Different Muscle pH Categories

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
A. Cassens ◽  
G. Mafi ◽  
D. VanOverbeke ◽  
R. Ramanathan
Keyword(s):  
Modified Atmosphere Packaging ◽  
Processing Plant ◽  
High Ph ◽  
Beef Processing ◽  
Modified Atmospheric Packaging ◽  
Significant Difference ◽  
Muscle Ph ◽  
Beef Steaks ◽  
Retail Display ◽  
Muscle Color

ObjectivesAny deviation from the bright-red color of beef can lead to discounted price or consumer rejection. Fresh beef lean color is influenced by pH. Various packaging techniques have been developed to enhance the lean color of beef steaks. Therefore, the objective of the current study was to evaluate the effects of modified atmospheric packaging on three different beef muscle pH categories.Materials and MethodsThe three categories evaluated for this study were: Normal (pH = 5.57 ± 0.1; N-pH), Moderately high (pH = 5.70 ± 0.09; M-pH), and High (pH = 6.39 ± 0.03; H-pH). The pH was taken on the carcass, at the 12th and 13th rib interface within 72 h of harvest at a commercial beef processing plant. Strip loins were fabricated from each carcass (n = 12) and sent to Oklahoma State University for further analysis. Strip loins were then cut into 2.54 cm steaks and randomly assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2) and high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O2, and 20% CO2). Visual color measurements for muscle color (MC; (1 = extremely bright cherry-red and 7 = extremely dark red), and surface discoloration (SD; 1 = no discoloration [0%] and 7 = extensive discoloration [81–100%]) were recorded on d 2, 4, and 6 of retail display by a trained panel. Data were analyzed using the Mixed Procedure of SAS.ResultsFor all pH treatments, PVC packaging possessed the darkest muscle color (P < 0.05) score compared to CO- and HiOx-MAP. When comparing N-pH, M-pH, and H-pH values, CO-MAP had approximately a 27.3%, 22.2%, and 25.3% improvement in muscle color, indicating a brighter lean color compared to PVC. Additionally, HiOx-MAP had approximately a 10.9%, 17.4%, and 16.5% improvement in muscle color score for N-pH, M-pH, and H-pH, respectively. When packaging steaks in either CO- or HiOx-MAP there was no significant difference (P > 0.05) between d 4 and 6 of retail display for muscle color. However, there was a significant (P < 0.05) darkening in muscle color for steaks packaged in PVC from d 4 to 6 of retail display. By the fourth d of retail, N-pH steaks packaged in PVC had 38.3% and 39.0% greater (P < 0.05) surface discoloration than CO- and HiOx-MAP, respectively.ConclusionThese results suggest that packaging steaks of different pH categories in CO- or HiOx-MAP can improve the surface color compared to PVC packaging.

Effects of Connective Tissue Levels on Sensory, Instron, Cooking and Collagen Values of Restructured Beef Steaks

1986 ◽  
Vol 49 (6) ◽  
pp. 455-460 ◽  
Author(s):  
B. W. BERRY ◽  
J. J. SMITH ◽  
J. L. SECRIST
Keyword(s):  
Connective Tissue ◽  
Raw Materials ◽  
Raw Material ◽  
Sensory Panel ◽  
Texture Profile ◽  
Tissue Levels ◽  
Soluble Collagen ◽  
Beef Steaks ◽  
Low Levels ◽  
Tissue Form

Two separate studies were conducted to evaluate variations in the amount of connective tissue remaining in beef muscle on resultant properties of flaked and formed steaks. Use of chucks rather than rounds as raw material produced greater tenderness, less sensory panel determined connective tissue and lower juiciness scores. As a team of trimmers repeated the instructed trimming procedures on round and chuck muscles over a 3-d period, it appeared that over this time more of the connective tissue was being removed from chuck and less from round muscles. For chuck muscles, more of the soluble collagen was being left on the muscles over the 3-d period. However, these differences in total and soluble collagen did not influence the properties measured. In a second study, which consisted of three (high, intermediate, low) levels of connective tissus in raw materials, texture profile panelists found a greater amount of gristle and webbed tissue (form of connective tissue) in steaks made from raw material with high connective tissue. These steaks with high connective tissue levels were also visually rated as more distorted and fibrous following cooking, with greater hardness and cohesiveness during first bite. Samples from the steaks had higher shear force and Newton values.

PREDOMINANT MICROORGANISMS ON RAW PLANT FOODS1,2

1970 ◽  
Vol 33 (11) ◽  
pp. 500-505 ◽  
Author(s):  
D. F. Splittstoesser
Keyword(s):  
Microbial Growth ◽  
Microbial Populations ◽  
Green Beans ◽  
Plant Foods ◽  
Microbial Counts ◽  
Equipment Contamination ◽  
Growth History

Considerable variation was observed in the microbial populations present on raw plant foods. Equipment contamination and microbial growth on the product following harvest often were responsible for high microbial counts. Because of these factors, vegetables protected by a pod or husk frequently were more heavily contaminated than those exposed to soil and air throughout their growth history. Similar types of microorganisms were isolated from raw and post-blanch samples of peas and green beans. The samples recontaminated after the blanch generally contained a higher proportion of catalase-negative cocci. Some of the properties of the more numerous groups are presented. Many of the isolates were sufficiently different from “type” cultures that they could not be readily placed into described species.

Inoculation of Beef Steaks with Lactobacillus Species Before Vacuum Packaging. II. Effect on Meat Quality Characteristics

1980 ◽  
Vol 43 (11) ◽  
pp. 842-849 ◽  
Author(s):  
G. C. SMITH ◽  
L. C. HALL ◽  
C. VANDERZANT
Keyword(s):  
Biceps Femoris ◽  
Lactobacillus Species ◽  
Negative Effects ◽  
Low Level ◽  
Beef Steaks ◽  
Retail Display ◽  
Extensive Surface ◽  
High Level ◽  
Muscle Color ◽  
Retail Conditions

Biceps femoris steaks (n = 432) were inoculated with each of four Lactobacillus sp. (atypical streptobacteria and betabacteria) at a high or low level of cell concentration, vacuum-packaged, stored for up to 35 days at 1–3 C, displayed under retail conditions for 3 days and subsequently cooked for sensory panel analysis. Although there was some evidence that use of high level, rather than low level or no, inoculation with Lactobacillus cultures resulted in the lowest muscle surface pH and the brightest muscle color, the least surface discoloration and the highest overall appearance ratings following storage for 0–35 days, there were negative effects which negated efficacy of high level inoculation. Negative effects of use of high level, rather than low level or no, inoculation with Lactobacillus cultures included the highest incidence of off-odor, the highest incidence of defects during retail display (most extensive surface discoloration, most extensive peripheral discoloration, least desirable overall appearance) and the lowest palatability (juiciness, tenderness, flavor and overall palatability) ratings. Few of the differences among steaks were statistically significant but the preponderance of evidence (largely that based on numerical differences) suggests that inoculation with the Lactobacillus cultures used in this study will not improve storage life, retail caselife or palatability of beef.

Growth of Escherichia coli O157:H7 and Listeria monocytogenes in Packaged Fresh-Cut Romaine Mix at Fluctuating Temperatures during Commercial Transport, Retail Storage, and Display

2014 ◽  
Vol 77 (2) ◽  
pp. 197-206 ◽  
Author(s):  
WENTING ZENG ◽  
KEITH VORST ◽  
WYATT BROWN ◽  
BRADLEY P. MARKS ◽  
SANGHYUP JEONG ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Large Scale ◽  
Microbial Growth ◽  
Escherichia Coli O157 ◽  
Temperature Profiles ◽  
E Coli ◽  
Leafy Greens ◽  
Retail Display ◽  
Fluctuating Temperatures

Temperature abuse during commercial transport and retail sale of leafy greens negatively impacts both microbial safety and product quality. Consequently, the effect of fluctuating temperatures on Escherichia coli O157:H7 and Listeria monocytogenes growth in commercially-bagged salad greens was assessed during transport, retail storage, and display. Over a 16-month period, a series of time-temperature profiles for bagged salads were obtained from five transportation routes covering four geographic regions (432 profiles), as well as during retail storage (4,867 profiles) and display (3,799 profiles). Five different time-temperature profiles collected during 2 to 3 days of transport, 1 and 3 days of retail storage, and 3 days of retail display were then duplicated in a programmable incubator to assess E. coli O157:H7 and L. monocytogenes growth in commercial bags of romaine lettuce mix. Microbial growth predictions using the Koseki-Isobe and McKellar-Delaquis models were validated by comparing the root mean square error (RMSE), bias, and the acceptable prediction zone between the laboratory growth data and model predictions. Monte Carlo simulations were performed to calculate the probability distribution of microbial growth from 8,122,127,472 scenarios during transport, cold room storage, and retail display. Using inoculated bags of retail salad, E. coli O157:H7 and L. monocytogenes populations increased a maximum of 3.1 and 3.0 log CFU/g at retail storage. Both models yielded acceptable RMSEs and biases within the acceptable prediction zone for E. coli O157:H7. Based on the simulation, both pathogens generally increased &lt;2 log CFU/g during transport, storage, and display. However, retail storage duration can significantly impact pathogen growth. This large-scale U.S. study—the first using commercial time/temperature profiles to assess the microbial risk of leafy greens—should be useful in filling some of the data gaps in current risk assessments for leafy greens.

scholarly journals A Comparison of Sanitation Systems for Fresh-cut Mango

2005 ◽  
Vol 15 (4) ◽  
pp. 837-842 ◽  
Author(s):  
Jan Narciso ◽  
Anne Plotto
Keyword(s):  
Microbial Growth ◽  
Mangifera Indica ◽  
Quality Parameters ◽  
Microbial Populations ◽  
Sodium Chlorite ◽  
Peroxyacetic Acid ◽  
Microbial Counts ◽  
Fresh Cut ◽  
Microbial Stability ◽  
Sanitation Systems

A comparison of sanitizers for fresh-cut mango (Mangifera indica cv. Keitt) was made. Mangos were obtained from a farm in Homestead, Fla., and stored at 15 °C until processed. Before cutting, fruit were dipped in solutions of either sodium hypochlorite (NaOCl) (200 ppm) or peroxyacetic acid (100 ppm). The cut pieces were dipped in acidified sodium chlorite (NaClO2) (200 ppm, pH 2.6) or dilute peroxyacetic acid (50 ppm) for 30 seconds. Resulting cut slices were placed in polystyrene clamshell food containers and stored at 5 °C for 21 days. Samples in the clamshells were tested for changes in microbial stability and for quality parameters every 7 days. Results showed that even though the fruit slices were sanitized after cutting, cut fruit microbial populations were related to the method of whole fruit sanitation. After 15-21 days in storage at 5 °C, cut slices from whole fruit sanitized with peroxyacetic acid that were subsequently treated with dilute peroxyacetic acid or acidified NaClO2 had less contamination [<1 colony-forming unit (cfu) per gram] than samples cut from whole fruit sanitized with NaOCl (<1000 to 3700 cfu/g). These data demonstrate that the method of whole fruit sanitation plays a role in determining the cleanliness of the cut fruit. These sanitizer systems (peroxyacetic acid on whole fruit followed by peroxyacetic acid or acidified NaClO2 on cut slices) effectively reduced microbial growth and kept microbial counts low on cut fruit surfaces for 21 days when compared to cut fruit slices from NaOCl-treated whole fruit.

Inoculation of Beef Steaks with Lactobacillus Species Before Vacuum Packaging. I. Microbiological Considerations

1980 ◽  
Vol 43 (11) ◽  
pp. 837-841 ◽  
Author(s):  
M. O. HANNA ◽  
L. C. HALL ◽  
G. C. SMITH ◽  
C. VANDERZANT
Keyword(s):  
Cell Concentration ◽  
Biceps Femoris ◽  
Vacuum Packaging ◽  
Lactobacillus Species ◽  
High Concentration ◽  
Low Concentration ◽  
Low Level ◽  
Beef Steaks ◽  
Low Levels ◽  
And Control

Biceps femoris steaks were inoculated with each of four Lactobacillus sp. (atypical streptobacteria and beta bacteria) at a high or low level of cell concentration, vacuum-packaged and stored for up to 35 days at 1–3 C. Total lactobacillus counts of inoculated steaks were numerically higher than those of corresponding control (non-inoculated) steaks at nearly all of the storage intervals tested. Differences in lactobacillus counts between steaks inoculated with a high concentration of Lactobacillus cultures 5, 8 and 642, and those of control steaks usually were significant (P &lt; 0.05) after storage for 0 to 28 days. Differences in lactobacillus counts between steaks inoculated with a low concentration of Lactobacillus cultures and those of control steaks were seldom significant (P &lt; 0.05). After storage for 35 days at 1–3 C, differences in lactobacillus counts of inoculated (high or low levels of inoculum) and control steaks usually were not significant (P &gt; 0.05). The lactobacilli encountered on the inoculated steaks consisted primarily of the type added by inoculation.

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