Scientific journal
European Journal of Natural History
ISSN 2073-4972

INNOVATION METHODS TO EXTEND STORAGE LIFE OF COOLED BEEF

Shalimova O.A., Zhadan Yu.V., Sus I.V.

Meat and meat products - is a perfect nutrient medium for various microorganisms´ propagation, among which molds, yeast, gram-positive and gram-negative bacteria are most common. In this connection the problem of food staples´ and products´ maximal preservation is of significant importance. To raise meat products´ safety level is possible due to the application of various preservative agents, both of natural and synthetic origin. However, the use of any food additive should be rational, reasonable and require a comprehensive study.

In recent years the research on meat treatment with various preparations for the purpose of storage-life extension has been carried out by the scientists of research centers in our country. The storage life extension and safety of food products is possible with the help of rational and expert application of such food additives as conservatives. The choice of a conservative and the original crude quality (and it depends on the bacterial semination of meat at the stage of its being put into the refrigerator, first of all) are in direct dependence. Not less significant criteria influencing the quality of meat are the pH value, the storage temperature and after slaughtering time.

Depending on the kind of product and its state the method of meat products treatment with conservatives is chosen. The comminuted products are carefully mixed with the conservative. If the products are in the form of pieces, they are subjected to surface treatment (the product is sprinkled with the solution of the conservative or dipped into the solution).

The analysis of the information on the subject testifies that its study was carried out on some directions: the crude safety preservation while treating it with the conservatives, which, in their turn, provide the storage life extension, bacterial semination reduction; the influence of food coatings on quality retaining and cooled meat mass loss reduction; the use of physical methods of effect (ray treatment, heating, modified atmosphere) on the meat for the purpose of negative microflora inhibition.

In spite of the popularization, the research in this direction is limited, and the informative data available do not allow detecting the features of the parameters´ and conservation conditions´ influence on the quality of meat and its storage life.

The purpose of the present work has been the conservative selection and the cattle meat treatment technology development, which will guarantee the bacterial semination reduction and the beef storage life extension. The solution of the raised problem will allow increasing the cooled meat output and will guarantee its undamaged condition on long storage.

As a part of the study, pieces of slaughterwarm meat weighing 500 g were used. The check sample was not treated; the second sample was treated with the preparation "Desinbac super" of the 0,1% concentration; the third sample was treated with the preparation "Desinbac super" of the 0,3% concentration; the fourth sample was treated with the preparation "Desinbac super" of the 0,5% concentration; the fifth sample was treated with the preparation "Desinbac super" of the 0,75% concentration. The treated samples were hanged on stainless steel hooks and placed into the refrigerator with the camera temperature +4 оС for 23 days. The selection of intermediate investigation probes was carried out every 5 days. The pH level of the beef before the treatment was 5,8. The microbiological study results at the beef treatment with the preparation "Desinbac super" were got. The results of the investigation are represented in the table.

Table 1. - The microbiological study at the beef treatment with the preparation "Desinbac super".

Sample number

рН

Microbiological factors

Peroxidase

Acid value

MAFAM

CFU/g

Listeria

Salmonella

E.

coli

Coliforms

24 hours after starting the experiment

1

5,8

1,9∙105

neg.*

neg.

neg.

neg.

pos.*

5,74

2

5,9

2,2∙104

neg.

neg.

neg.

neg.

pos.

5,82

3

6,1

2,2∙104

neg.

neg.

neg.

neg.

pos.

5,82

4

6,1

2,1∙104

neg.

neg.

neg.

neg.

pos.

5,81

5

6,2

2,1∙104

neg.

neg.

neg.

neg.

pos.

5,82

Results of microbiological research on the 5th day

1

 

4,3∙108

neg.

neg.

neg.

neg.

pos.

5,76

2

 

2∙104

neg.

neg.

neg.

neg.

pos.

5,82

3

 

2∙104

neg.

neg.

neg.

neg.

pos.

5,84

4

 

1,8∙104

neg.

neg.

neg.

neg.

pos.

5,86

5

 

1,8∙104

neg.

neg.

neg.

neg.

pos.

5,86

Results of microbiological research on the 10th day

1

 

-

-

-

-

-

-

-

2

 

4,5∙103

neg.

neg.

neg.

neg.

faint pos.

6,40

3

 

4,3∙103

neg.

neg.

neg.

neg.

faint pos.

6,40

4

 

4∙103

neg.

neg.

neg.

neg.

faint pos.

6,53

5

 

4∙103

neg.

neg.

neg.

neg.

faint pos.

6,54

Results of microbiological research on the 15th day

1

 

-

-

-

-

-

-

-

2

 

2,4∙103

neg.

neg.

neg.

neg.

neg.

6,60

3

 

2,2∙103

neg.

neg.

neg.

neg.

neg.

6,60

4

 

2∙103

neg.

neg.

neg.

neg.

neg.

6,62

5

 

1,9∙103

neg.

neg.

neg.

neg.

neg.

6,62

Results of microbiological research on the 20th day

1

-

-

-

-

-

-

-

-

2

7

2∙103

neg.

neg.

neg.

neg.

neg.

6,62

3

6,9

1,8∙103

neg.

neg.

neg.

neg.

neg.

6,62

4

6,6

1,2∙103

neg.

neg.

neg.

neg.

neg.

6,64

5

-

1,2∙103

neg.

neg.

neg.

neg.

neg.

6,65

Note: *neg. - negative, pos. - positive.

The non-treated meat was damaged on the 7th day.

Proceeding from the results of the microbiological research one can come to the conclusion that the optimal concentration for beef treatment is the 0,5% solution of the preparation "Desinbac super". As a part of the study, it was also found out that to treat a 0,5 kg piece of meat it is required 12-15 ml of the preparation "Desinbac super".

The research on the application of the new conservative will be continued for the purpose of determining functional characteristics of the meat treated with the conservative.

An economical effect from the given preparation use is formed on account of damage prevention and, respectively, loss reduction, cattle meat quality factors retaining, and also on account of increase in output and realization of high quality cooled meat.

The article is admitted to the III International Scientific Conference «Agro-industrial complex problems», Thailand (Bangkok, Pattaya), December 19-27, 2007, came to the editorial office on 15.11.07