An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef

• Published in: Journal of animal science Vol. 94; no. 11; pp. 4911 - 4920
• Main Authors: Yang, X., Woerner, D. R., Hasty, J. D., McCullough, K. R., Geornaras, I., Sofos, J. N., Belk, K. E.
• Format: Journal Article
• Language: English
• Published: United States Oxford University Press 01.11.2016
• Subjects: Animals; Bacteria, Aerobic - growth & development; Cattle; Color; Food Microbiology; Food Packaging - methods; Food Storage - methods; Oxidation-Reduction; Red Meat - microbiology; Refrigeration; Time Factors; vacuum-packaging; nitrite; storage life; shelf life; beef color; FreshCase
• ISSN: 0021-8812; 1525-3163
• DOI: 10.2527/jas.2016-0508

ABSTRACT The objective of this study was to identify the maximum time of refrigerated storage before aerobic psychrotrophic bacteria (APB) grew to a level indicative of spoilage (7 log cfu/g) or other indicators of spoilage were observed for whole muscle beef and ground beef packaged using FreshCase technology. Storage life for beef steaks stored in FreshCase packages at 4°C was 36 d, with ground beef stored in FreshCase packages at 4°C lasting 10 d. Additionally, greater (P < 0.05) a* (redness) values were detected in FreshCase packaged samples of both beef steaks and ground beef over storage time. At the point of spoilage, off-odors were detected at very low levels in all samples along with low thiobarbituric acid values (< 2 mg malonaldehyde/kg). Therefore, use of FreshCase technology in whole muscle beef and ground beef is a viable option to extend storage life.