Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions
Pablo Rovira,
Giannina Brugnini,
Jesica Rodriguez,
María C. Cabrera,
Ali Saadoun,
Guillermo de Souza,
Santiago Luzardo,
Caterina Rufo
Affiliations
Pablo Rovira
Sistema Ganadero Extensivo y Arroz-Ganadería, Instituto Nacional de Investigación Agropecuaria (INIA), Ruta 8 km 281, Treinta y Tres 33000, Uruguay
Giannina Brugnini
Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Pando 91000, Uruguay
Jesica Rodriguez
Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Pando 91000, Uruguay
María C. Cabrera
Facultad de Agronomía Udelar, Avenida Garzón 861, Montevideo 12900, Uruguay
Ali Saadoun
Facultad de Agronomía Udelar, Avenida Garzón 861, Montevideo 12900, Uruguay
Guillermo de Souza
Sistema Ganadero Extensivo y Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA Tacuarembó, Ruta 5 km 386, Tacuarembó 45000, Uruguay
Santiago Luzardo
Sistema Ganadero Extensivo y Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA Tacuarembó, Ruta 5 km 386, Tacuarembó 45000, Uruguay
Caterina Rufo
Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Pando 91000, Uruguay
We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0–1.5 °C) and refrigerated-then-frozen storage (28 days between 0–1.5 °C then 92 days at −20 °C) under low-O2 permeability VP and high-O2 permeability VP with an antimicrobial (VPAM). Pseudomonas (PSE) and Enterobacteriaceae (EB) counts in VPAM samples were significantly higher (p Serratia and Brochothrix were more abundant in VPAM samples at 120 days, while lactic acid bacteria (LAB) dominated in VP samples. Frozen temperatures inhibited microbial growth and maintained a relatively stable microbiome. Refrigerated and frozen VPAM samples showed the greatest difference in the predicted metabolic functions at the end of storage driven by the microbiome composition, dominated by PSE and LAB, respectively. Although no signs of visible meat deterioration were observed in any sample, this study suggests that VP meat refrigerated and then frozen achieved better microbiological indicators at the end of the storage period.
