MICROBIAL AND PHYSICAL CHANGES IN MARINATED BEEF OF HIGH AND NORMAL pH DURING STORAGE IN DIFFERENT ATMOSPHERES

摘要

IntroductionIn DFD (Dark, Firm, and Dry) meat, the concentration of muscle glycogen and available glucose is low,ultimate pH is high, and therefore the meat is more susceptible to microbial spoilage (Gardner et al., 2001; Apple et al., 2005; Mounier et al., 2006). The food industry at present is using different marinades (Bjorkroth et al.,2005; Friedman et al., 2006), and modified atmosphere packaging (Phillips, 1996; Ercolini et al., 2006) to modify the meat ecosystem and these changes may influence the shelf life of meat including the microbial spoilage. Although there is some knowledge on the effect of different modified atmosphere packaging (MAP)and some marinade treatments on the microbial growth on meat, there is a lack of information concerning the effect of the interaction of these strategies on meat microflora development and on meat quality attributes. The objective of this study was to evaluate and compare the effect of marinating beef with high and normal pH,respectively, in red wine under different MAP conditions with respect to meat quality characteristics and microbial spoilage.