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The Effects of Packaging Methodologies and Storage Period on Some Physicochemical and Microbiological Properties of Beef Meat

Year 2013, , 62 - 70, 01.06.2013

Ümran Çiçek Şeniz Karabıyıklı Duygu Çabuk Berna İyiekmekçi Hoşgeldi Kurbandurdiyev Hande Cevahiroğlu

https://doi.org/10.13002/jafag575
Cited By: 1

Abstract

In this study it was aimed to determine physicochemical and microbiological evolutions of non-packaged (K), cling film covered (ST) and vacuum packaged (VA) beef samples stored at 4oC during 7 days. In order to determine the physicochemical evolutions, pH, titratable acidity (TA), color measurements (L*a*b*) and water activity (aw) analyses were applied to the samples taken at the beginning and at the 1st, 4th and 7th days of the storage. Total mesophilic aerobic bacteria (TMAB) count and Salmonella and Escherichia coli O157 detection tests were applied to the samples to detect the microbiological evolutions at the same sampling periods. Although, there is no significant increase in the pH values of the VA group during refrigeration (p>0.05), the increase in the pH values of the both ST and K groups were statistically significant (p

Keywords

Beef meat vacuum packaging color initial microflora E. coli O157 Salmonella.

References

  • Abril M, Campo MM, Önenç A, Sanudo C, Alberti P and Negueruela AI (2001). Beef colour evolution as a function of ultimate pH. Meat Sci., 58: 69-78.
  • Acton JC and Keller JE (1974). Effect of fermented meat pH on summer sausage properties. J. Milk Food Technol., 37: 570–576.
  • Alişarlı M ve Akman HN (2004). Perakende satılan kıymaların Escherichia coli O157 yönünden incelenmesi. YYÜ Vet Fak Derg., 15: 65-69.
  • Anonim (2011). Türk Gıda Kodeksi, Mikrobiyolojik Kriterler Tebliği. Resmi Gazete, 28157 (2011).
  • Aymerich T, Picouet PA and Monfort JM, (2008). Decontamination technologies for meat products. Meat Sci., 78(1-2): 114-129.
  • Doyle MP and Schoeni JL (1987). Isolation of E.coli O157:H7 from retail fresh meats and poultry. Appl.Env. Microbiol., 53(10): 2394-2396.
  • Ensoy Ü (2004). Hindi Sucuğu Üretiminde Starter Kültür Kullanımı ve Isıl İşlem Uygulamasının Ürün
  • Karakteristikleri Üzerine Etkisi. (Doktora Tezi), Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara, s.138. EN/ISO 6579 (2005). Mikrobiyoloji - Gıda ve hayvan yemleri - Salmonella türlerinin belirlenmesi için yatay yöntem. (Kabul tarihi: 10.03.2005)
  • FDA-BAM (2001). Aerobic Plate Count, Bacteriological Analytical Manual Chapter 3, January 2001. ( http://www.fda.gov/Food/FoodScienceResearch/ Laboratory Methods/ucm063346.htm ).
  • Friedrich L, Siró I, Dalmadi I, Horváth K, Ágostan R and Balla CS,(2008). Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage. Meat Sci., 79: 332-343.
  • Girolami A, Napolitano F, Faraone D and Braghieri A (2013). Measurement of meat color using a computer vision system. Meat Sci., 93: 111-118.
  • Herrera-Mendez C, Becila S, Boudjellal A and Ouali A (2006). Meat aging: Reconsideration of the current concept. Trends in Foods Sci. Technol.)9 17(8): 394-405.
  • Hughes MC, Kerry JP, Arendt EK, Kenneally PM, McSweeney PLH and O’Neill EE, (2002). Characterization of proteolysis during the ripening of semi-Dry fermented sausages. Meat Sci., 62: 205-216.
  • ISO 16654 (2003). Gıda ve hayvan yemlerinin mikrobiyolojisi-Eschericha coli 0157'nin tespiti için yatay yöntem. (Kabul tarihi: 24.03.2003)
  • Jordan E, Egan J, Dullea C, Ward J, McGillicuddy K, Murray G, Murphy A, Bradshaw B, Leonard B, Rafter P and McDowell S (2006). Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 200 Int. J. of Food Microb., 112: 66–70.
  • Kemp CM and Parr T (2012). Advances in apoptotic mediated proteolysis in meat tenderization. Meat Sci. 92: 252-259.
  • Kızılırmak Esmer O, Irkin R, Değirmencioglu N and Değirmencioglu A (2011). The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat. Meat sci., 88: 221-226.
  • Little CL, Richardson JF, Owen RJ, de Pinna E and Threlfall EJ (2008). Campylobacter and Salmonella in raw red meats in the United Kingdom: Prevalence, characterization and antimicrobial resistance pattern, 2003–2005. Food Microb., 25: 538–543.
  • Lomiwes D, Farouk MM, Wiklund I and Young OA (2013). Small heat shock proteins and their role in meat tenderness: A review. Meat Sci., doi:0.1016/j.meatsci.2013.06.008.
  • Lorenzo JM and Gomez M (2012). Shelf life of fresh foal meat under MAP, owerwrap and vacuum packaging conditions. Meat Sci., 92(4): 610-618.
  • Mancini RA and Hunt MC (2005). Current research in meat color. Meat Sci., 71(1): 100-121.
  • Nychas GJE, Skandamis PN, Tassou CC and Koutsoumanis KP (2008). Meat spoilage during distribution. Meat Sci., 78: 77-89.
  • O’Grady MN, Monahan FJ, Burke RM and Allen P (2000). The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs. Meat Sci., 55: 39Öztan A (2005). Et Bilimi ve Teknolojisi, Genişletilmiş 4. Baskı Yeniden Basım TMMOB Gıda Mühendisleri Odası Yayınları Kitaplar Serisi Yayın No: 1, Ankara.
  • Sekar A, Dushyanthan K, Radhakrishnan KT and Narenda Babu R (2006). Effect of modified atmosphere packaging on structural and physical changes in buffalo meat. Meat Sci., 72: 211-215.
  • Tapp III WN, Yancey JWS and Apple JK (2011). How is the instrumental color of meat measured? Meat Sci., 89: 1-5
  • Zhou GH, Xu XL, Liu Y (2010). Preservation technologies for fresh meat. A review. Meat Sci., 86: 119-128.

Dana Etinin Bazı Fizikokimyasal ve Mikrobiyolojik Özellikleri Üzerine Farklı Ambalajlama Yöntemleri ve Depolama Süresinin Etkisi

Year 2013, , 62 - 70, 01.06.2013

Ümran Çiçek Şeniz Karabıyıklı Duygu Çabuk Berna İyiekmekçi Hoşgeldi Kurbandurdiyev Hande Cevahiroğlu

https://doi.org/10.13002/jafag575
Cited By: 1

Abstract

Bu çalışma ile +4 oC’de 7 gün süre ile depolanan açık tabak (K), streç film ile sarılı tabak (ST) ve vakum ambalajlanmış (VA) dana etlerinin bazı fizikokimyasal ve mikrobiyolojik özelliklerindeki değişimlerin belirlenmesi amaçlanmıştır. Fizikokimyasal özelliklerdeki değişimleri belirmek amacıyla depolamanın 0., 1., 4. ve 7. günlerinde alınan örneklerde pH, titrasyon asitliği (TA), renk (L*a*b*) ve su aktivitesi (aw) değerleri ölçülmüştür. Mikrobiyolojik özelliklerindeki değişimleri belirlemek amacıyla ise aynı örnekleme aşamalarında toplam aerobik mezofilik bakteri (TMAB) sayımı ve Salmonella ve Escherichia coli O157 analizleri yapılmıştır. Depolama süresince VA grubunun pH değerinde önemli bir artış gözlenmemesine karşın (p>0,05), ST ve K grubunun pH değerlerindeki artış istatistiki olarak önemli bulunmuştur (p

Keywords

Dana eti vakum paketleme renk başlangıç mikroflorası E. coli O157 Salmonella.

References

  • Abril M, Campo MM, Önenç A, Sanudo C, Alberti P and Negueruela AI (2001). Beef colour evolution as a function of ultimate pH. Meat Sci., 58: 69-78.
  • Acton JC and Keller JE (1974). Effect of fermented meat pH on summer sausage properties. J. Milk Food Technol., 37: 570–576.
  • Alişarlı M ve Akman HN (2004). Perakende satılan kıymaların Escherichia coli O157 yönünden incelenmesi. YYÜ Vet Fak Derg., 15: 65-69.
  • Anonim (2011). Türk Gıda Kodeksi, Mikrobiyolojik Kriterler Tebliği. Resmi Gazete, 28157 (2011).
  • Aymerich T, Picouet PA and Monfort JM, (2008). Decontamination technologies for meat products. Meat Sci., 78(1-2): 114-129.
  • Doyle MP and Schoeni JL (1987). Isolation of E.coli O157:H7 from retail fresh meats and poultry. Appl.Env. Microbiol., 53(10): 2394-2396.
  • Ensoy Ü (2004). Hindi Sucuğu Üretiminde Starter Kültür Kullanımı ve Isıl İşlem Uygulamasının Ürün
  • Karakteristikleri Üzerine Etkisi. (Doktora Tezi), Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara, s.138. EN/ISO 6579 (2005). Mikrobiyoloji - Gıda ve hayvan yemleri - Salmonella türlerinin belirlenmesi için yatay yöntem. (Kabul tarihi: 10.03.2005)
  • FDA-BAM (2001). Aerobic Plate Count, Bacteriological Analytical Manual Chapter 3, January 2001. ( http://www.fda.gov/Food/FoodScienceResearch/ Laboratory Methods/ucm063346.htm ).
  • Friedrich L, Siró I, Dalmadi I, Horváth K, Ágostan R and Balla CS,(2008). Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage. Meat Sci., 79: 332-343.
  • Girolami A, Napolitano F, Faraone D and Braghieri A (2013). Measurement of meat color using a computer vision system. Meat Sci., 93: 111-118.
  • Herrera-Mendez C, Becila S, Boudjellal A and Ouali A (2006). Meat aging: Reconsideration of the current concept. Trends in Foods Sci. Technol.)9 17(8): 394-405.
  • Hughes MC, Kerry JP, Arendt EK, Kenneally PM, McSweeney PLH and O’Neill EE, (2002). Characterization of proteolysis during the ripening of semi-Dry fermented sausages. Meat Sci., 62: 205-216.
  • ISO 16654 (2003). Gıda ve hayvan yemlerinin mikrobiyolojisi-Eschericha coli 0157'nin tespiti için yatay yöntem. (Kabul tarihi: 24.03.2003)
  • Jordan E, Egan J, Dullea C, Ward J, McGillicuddy K, Murray G, Murphy A, Bradshaw B, Leonard B, Rafter P and McDowell S (2006). Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 200 Int. J. of Food Microb., 112: 66–70.
  • Kemp CM and Parr T (2012). Advances in apoptotic mediated proteolysis in meat tenderization. Meat Sci. 92: 252-259.
  • Kızılırmak Esmer O, Irkin R, Değirmencioglu N and Değirmencioglu A (2011). The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat. Meat sci., 88: 221-226.
  • Little CL, Richardson JF, Owen RJ, de Pinna E and Threlfall EJ (2008). Campylobacter and Salmonella in raw red meats in the United Kingdom: Prevalence, characterization and antimicrobial resistance pattern, 2003–2005. Food Microb., 25: 538–543.
  • Lomiwes D, Farouk MM, Wiklund I and Young OA (2013). Small heat shock proteins and their role in meat tenderness: A review. Meat Sci., doi:0.1016/j.meatsci.2013.06.008.
  • Lorenzo JM and Gomez M (2012). Shelf life of fresh foal meat under MAP, owerwrap and vacuum packaging conditions. Meat Sci., 92(4): 610-618.
  • Mancini RA and Hunt MC (2005). Current research in meat color. Meat Sci., 71(1): 100-121.
  • Nychas GJE, Skandamis PN, Tassou CC and Koutsoumanis KP (2008). Meat spoilage during distribution. Meat Sci., 78: 77-89.
  • O’Grady MN, Monahan FJ, Burke RM and Allen P (2000). The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs. Meat Sci., 55: 39Öztan A (2005). Et Bilimi ve Teknolojisi, Genişletilmiş 4. Baskı Yeniden Basım TMMOB Gıda Mühendisleri Odası Yayınları Kitaplar Serisi Yayın No: 1, Ankara.
  • Sekar A, Dushyanthan K, Radhakrishnan KT and Narenda Babu R (2006). Effect of modified atmosphere packaging on structural and physical changes in buffalo meat. Meat Sci., 72: 211-215.
  • Tapp III WN, Yancey JWS and Apple JK (2011). How is the instrumental color of meat measured? Meat Sci., 89: 1-5
  • Zhou GH, Xu XL, Liu Y (2010). Preservation technologies for fresh meat. A review. Meat Sci., 86: 119-128.
There are 26 citations in total.

Details

Primary Language Turkish
Journal Section Research Articles
Authors

Ümran Çiçek This is me

Şeniz Karabıyıklı This is me

Duygu Çabuk This is me

Berna İyiekmekçi This is me

Hoşgeldi Kurbandurdiyev This is me

Hande Cevahiroğlu This is me

Publication Date June 1, 2013
Published in Issue Year 2013

Cite

APA Çiçek, Ü., Karabıyıklı, Ş., Çabuk, D., İyiekmekçi, B., et al. (2013). Dana Etinin Bazı Fizikokimyasal ve Mikrobiyolojik Özellikleri Üzerine Farklı Ambalajlama Yöntemleri ve Depolama Süresinin Etkisi. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 2013(2), 62-70. https://doi.org/10.13002/jafag575

Cited By

The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince
Molecules
https://doi.org/10.3390/molecules27133974