Effect of vacuum packaging on the chemical and microbial qualities of beef during storage.

摘要

The effects of vacuum packaging on chemical qualities namely, extract release volume (ERV), thiobarbituric acid (TBA) number and tyrosine value (TV) and the microbial qualities - total viable counts (TVC) of beef packed under two methods, in four packaging materials and stored at different periods under refrigeration and frozen conditions were studied. Beef packed under vacuum and stored at both chiller and freezer temperatures revealed higher ERV and lower TBA number, TV and TVC Polyester/Polyethylene (PET/PE) and multilayer material were reported to be the most suitable materials for packaging beef under vacuum and storing at both chiller and freezer temperatures. As the storage period increased under chiller temperature, the ERV, TBA number andTV of beef also increased but the TVC decreased. On the other hand, as the storage period increased the TBA number, TV and TVC of packed beef decreased under freezer temperature. The vacuum packaging had shown a beneficial effect on chemical qualities,namely, ERV, TBA number, TV and the microbial quality of beef packed in different packaging materials and stored at both refrigerated and frozen conditions.