Effects of post‐packaging pasteurization process on microbial, chemical, and sensory qualities of ready‐to‐eat cured vacuum‐packed Turkey breast

• Published in: Journal of food safety Vol. 40; no. 3
• Main Authors: Vahabi Anaraki, Neda, Abbasvali, Maryam, Bonyadian, Mojtaba
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.06.2020; Blackwell Publishers Inc
• Subjects: Acidity; Bacteria; Cold storage; Food irradiation; Food safety; Lactic acid; Lactic acid bacteria; Microorganisms; Mold; Packaging; Pasteurization; Psychrotrophic bacteria; Reduction; Sensory properties; Shelf life; Vacuum; Yeast; Yeasts
• ISSN: 0149-6085; 1745-4565
• DOI: 10.1111/jfs.12776

Ready‐to‐eat (RTE) cured vacuum‐packed turkey breast was pasteurized (80°C, 5.5 min) and stored at 8°C (like supermarkets refrigerator temperature). After 42 days (current shelf life of this product), in control group (RTE cured vacuum‐packed turkey breast), the number of mesophilic, anaerobic, lactic acid bacteria, mold and yeast, coliform, and psychrotrophic increased 5.82, 6.85, 5.85, 4.75, 1.49, and 5.57 log CFU/g, respectively. However, in the pasteurized samples, the number of mesophilic, anaerobic, and lactic acid bacteria increased 1.86, 2.12, and 2.28 log CFU/g, respectively, and mold and yeast, coliform, and psychrotrophic bacteria were under the detection limit. The effects of post‐packaging pasteurization on the reduction of total mesophilic, anaerobic and lactic acid bacteria counts on Day 42 of storage was 7.04 ± 0.33, 4.73 ± 0.11, and 5.58 ± 0.11 log CFU/g, respectively. Sensory quality of treated samples was significantly better than the control's (p < .05). Post‐packaging pasteurization (PPP) significantly inhibited the reduction in the pH and the increase in TVB‐N, TBARS, titratable acidity, and drip loss (p < .05). This study shows the effectiveness of PPP on microbial, chemical, and sensory quality of cured vacuum‐packed turkey breast during cold storage. Post‐packaging pasteurization is a technique to reduce microbial load. The present study gives valuable information about the effectiveness of post‐packaging pasteurization on microbial, chemical, and sensory qualities of vacuum‐packed cured turkey breast and extending its shelf life without causing undesirable changes. The results of this study will be useful for the meat industry to improve the safety and quality of their products as well as prolong the shelf life of their ready‐to‐eat meat products.