CHARACTERISTICS OF MINCED BEEF STORED AT CHILLED AND ABUSE TEMPERATURES |
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Authors: | H.A. ABD EL-RHMAN N.G. MARRIOTT H. WANG M.M.A. YASSEIN A.M. AHMED |
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Affiliation: | Suez Canal University, Ismailia, Egypt;Virginia Polytechnic Institute and State University Blacksburg, Virginia 24061-0418 |
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Abstract: | Fresh minced beef samples were collected from retail food stores in the Eastern United States and stored for various periods at 4 and 25C. Evaluations included psychrotophic counts, microbial taxonomy, pH, total volatile nitrogen, malonaldehyde (TBARS), color and off odor. Minimal discoloration was observed through 5 days of storage at 4C; whereas, minced beef stored at 25C sustained major discoloration prior to storage for 12 h. After five days of storage at 4C, 11.6% of the samples exhibited an off odor compared to 29.8% after storage for 12 h at 25C. Psychrotrophic counts of less than 105/g were attained during storage at 4C for 5 days; whereas, samples stored at 25C exceeded this level after 12 h. Chemical indices suggested similar product deterioration. These observations suggested that fresh minced and aerobically packaged in a 4C environment will attain acceptable color without off odor development through 5 days of storage. |
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