Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause 'blown pack' spoilage in chilled vacuum-packaged beef.
This study determined the ability of psychrotrophic Clostridium strains isolated from vacuum-packaged beefs and abattoir environments to cause 'blown-pack' spoilage of vacuum-packaged beef stored at 2 and 15 °C. The influence of shrinking temperatures (83, 84 and 87 °C) and vacuum pressure (6 and 9 mbar) on the occurrence of such spoilage as well as the effects of simulated transportation (500 km) on the integrity of packages was determined. At 15 °C and 2 °C, twelve and six strains caused 'blown-pack' spoilage, respectively. The combination of vacuum pressure (9 mbar) combined with shrinking temperature (87 °C) retarded the occurrence of spoilage. The simulated transportation under the experimental conditions did not affect the integrity of packages. More studies that assess the factors that may contribute for the occurrence of 'blown-pack' spoilage should be performed to avoid the occurrence of such spoilage during its shelf-life.
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. alers.marques@gmail.com
Alessandra R
AR
Silva
Ana Cláudia C
AC
Tahara
Rafael D
RD
Chaves
Anderson S
AS
Sant'Ana
José de Assis F
Jde A
Faria
Pilar R
PR
Massaguer
D000003:Abattoirs; D000818:Animals; D001938:Brazil; D002417:Cattle; D055598:Chemical Phenomena; D003013:Clostridium / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism; D018857:Food Packaging; D061353:Food Storage; D005740:Gases / Q000378:metabolism*; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000032:analysis / Q000382:microbiology*; D055595:Mechanical Phenomena; D050296:Microbial Viability; D009812:Odorants; D010858:Pigmentation; D012034:Refrigeration; D013045:Species Specificity; D014186:Transportation; D014618:Vacuum
D005740:Gases