House of Mateus Vila Real, Portugal 4 th W ORKSHOP OF COLD CHAIN - - PowerPoint PPT Presentation

▶
house of mateus
SMART_READER_LITE
LIVE PREVIEW

House of Mateus Vila Real, Portugal 4 th W ORKSHOP OF COLD CHAIN - - PowerPoint PPT Presentation

Sep 02, 2023 40 likes •583 views

U NIVERSITY OF T RS - OS -M ONTES AND A LTO D OURO (UTAD) botanic garden House of Mateus Vila Real, Portugal 4 th W ORKSHOP OF COLD CHAIN MANAGEMENT Packaging strategies for Normal and DFD Maronesa beef Cristina Saraiva Bonn, 28 th

slide-1
SLIDE 1
slide-2
SLIDE 2

UNIVERSITY OF TRÁS-OS-MONTES AND ALTO DOURO (UTAD)

botanic garden

slide-3
SLIDE 3

House of Mateus

Vila Real, Portugal

slide-4
SLIDE 4

Packaging strategies for Normal and DFD Maronesa beef

4th WORKSHOP OF COLD CHAIN MANAGEMENT

Cristina Saraiva

Bonn, 28th September 2010

slide-5
SLIDE 5
  • The intrinsic value of beef and its origin associated with a local breed

(breed of cattle Maronesa- Protected Origin Denomination) and a system of ecologically sustainable production a product of high commercial value and wide acceptability by consumers. INTRODUCTION

Packaging strategies for Normal and DFD Maronesa beef

slide-6
SLIDE 6
  • The

breed

  • f

cattle Maronesa produced in a mountain system in the North of Portugal, is limited to the region of “Serra of Alvão, Marão and Padrela”

Packaging strategies for Normal and DFD Maronesa beef

Introduction

slide-7
SLIDE 7
  • It is raised in small family farms, in a mixed system
  • f housing and grazing.

Packaging strategies for Normal and DFD Maronesa beef

Introduction

slide-8
SLIDE 8

In the production system it is known that the DFD (Dark, Firm, Dry) post mortem condition occurs in this meat

Microbiological, physicochemical and sensory characteristics Predictable reduction in conservation capacity

Packaging strategies for Normal and DFD Maronesa beef

Introduction

The ideal conditions about meat packaging must be determined experimentally

slide-9
SLIDE 9

Evaluate the effects of pHu and the type of packaging in the conservation of beef (longissimus thoracis et lumborum) during the time of storage

  • 1. Microbiological parameters
  • 2. Physicochemical parameters
  • 3. Sensory analysis
  • 4. Analysis of the composition of the volatile fraction.

OBJECTIVES

Understand the phenomena underlying the deterioration and determine the best conditions of packed beef (Normal, moderate DFD and DFD).

Packaging strategies for Normal and DFD Maronesa beef

slide-10
SLIDE 10

Bulls, 9-11 months, 90-150 kg of carcass weight.

  • M. Longissimus thoracis et lumborum (n = 18).

MATERIAL AND METHODS Muscles were divided into three groups of quality : Normal (pHu≤5.8, n=6) Moderate DFD (DFDmod, 5.8<pHu<6.2, n=6) DFD (pHu≥6.2, n=6)

Excision of muscle 4th torác.V.- 4th lomb.V.

24 h pm (day1) ½ left

Measurement of pHu

Packaging strategies for Normal and DFD Maronesa beef

slide-11
SLIDE 11

1 3 5 7 10 14 3 7 10 14 21 28 35 3 7 10 14 21 3 7 10 14 21 3 7 10 14 21 28

Pieces meat/ day pm

Air Vacuum MAP70/20 (70% O2+20%CO2+10% N2) MAP50/40 (50% O2+40%CO2+10% N2) MAP30/60 (30% O2+60%CO2+10% N2) Type of packaging

6 samples at each time pm, by group of pHu and type

  • f packaging

Excision of muscle 4th torác.V.- 4th lomb.V.

24 h pm (day1) ½ left

Packaging strategies for Normal and DFD Maronesa beef

Material and Methods

slide-12
SLIDE 12

By pHu group: Normal DFDmod DFD Package

Time (days pm) of storage

Total (samples)

1 3 5 7 10 14 21 28 35

Air 6 6 6 6 6 6

  • 36

Vaccum

  • 6
  • 6

6 6 6 6 6 42 MAP70/20

  • 6
  • 6

6 6 6

  • 30

MAP50/40

  • 6
  • 6

6 6 6

  • 30

MAP30/60

  • 6
  • 6

6 6 6 6

  • 36

Total 174 Total 522

6 samples at each time pm by group of pHu and type of packaging

Packaging strategies for Normal and DFD Maronesa beef

Material and Methods

Analyses time - Variable according to the type of packaging

slide-13
SLIDE 13

At each time pm

  • 1. Microbiological determinations

▪ Lactic Acid Bacteria (LAB) ▪ Brochothrix thermosphacta ▪ Enterobacteriaceae ▪ Pseudomonas spp. ▪ Fungi ▪ TVC at 30ºC ▪ TVC at 7ºC

  • 2. Physicochemical determinations

▪ pH ▪ TBV-N ▪ Colour coordinates L*a*b* (at 0 and 60 min after opening the package)

  • 3. Sensory Analysis

▪ Colour (bright-red, dark-red, purple, brown) ▪ Surface of discoloration (SD) ▪ Intensity of spoiled odour /Off-odour ▪ Type of odour detected (putrid, acidic / sour, ammoniacal, rancid, butter, sweetened, other) ▪ Overall assessment of freshness

Packaging strategies for Normal and DFD Maronesa beef

Material and Methods

slide-14
SLIDE 14

RESULTS

  • 1. Microbiological determinations

▪ LAB ▪ Brochothrix thermosphacta ▪ Enterobacteriaceae ▪ Pseudomonas spp. ▪ Fungi ▪ TVC at 30ºC ▪ TVC at 7ºC

Packaging strategies for Normal and DFD Maronesa beef

slide-15
SLIDE 15

Brochothrix thermosphacta

Top scores were observed in meat with higher pHu. In MAP, the high carbon dioxide content showed some delay in development.

Packaging strategies for Normal and DFD Maronesa beef

Results Microbiological parameters

AM30/60

Dias post mortem 1 3 7 10 14 21 28 1 2 3 4 5 6 7 8 9 10

AM50/40

Dias post mortem 1 3 7 10 14 21 1 2 3 4 5 6 7 8 9 10

Aerobiose

Dias post mortem 1 3 5 7 10 14

  • B. thermosphacta (log ufc/g)

1 2 3 4 5 6 7 8 9 10

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 1 2 3 4 5 6 7 8 9 10 Normal DFDmod DFD

AM70/20

Dias post mortem 1 3 7 10 14 21

  • B. thermosphacta (log ufc/g)

1 2 3 4 5 6 7 8 9 10

Air Vaccum MAP70/20 MAP30/60 MAP50/40

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem

  • Ef. pHu

t7** t10* t14-t28***

  • Ef. Pack

t3** t10-t14*** t21*

pHu xPack ns

(Log cfu/g) (Log cfu/g)

slide-16
SLIDE 16

AM50/40

Dias post mortem 1 3 7 10 14 21 1 2 3 4 5 6 7 8 9 10

Aerobiose

Dias post mortem 1 3 5 7 10 14

Enterobacteriaceae (log ufc/g)

1 2 3 4 5 6 7 8 9 10

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 1 2 3 4 5 6 7 8 9 10 Normal DFDmod DFD

AM70/20

Dias post mortem 1 3 7 10 14 21

Enterobacteriaceae (log ufc/g)

1 2 3 4 5 6 7 8 9 10

AM30/60

Dias post mortem 1 3 7 10 14 21 28 1 2 3 4 5 6 7 8 9 10

Enterobacteriaceae

  • Ef. pHu

t7-t10* t14*** t21**

  • Ef. Pack

t7* t10* t14-t21***

pHu xPack ns

Enterobacteriaceae presented a moderate development; Higher levels in DFD meat. The modified atmospheres showed to be a good strategy to inhibit this microflora.

Packaging strategies for Normal and DFD Maronesa beef

Results Microbiological parameters

Air Vaccum MAP70/20 MAP30/60 MAP50/40

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem (Log cfu/g) (Log cfu/g)

slide-17
SLIDE 17

Pseudomonas spp.

AM30/60

Dias post mortem 1 3 7 10 14 21 28 1 2 3 4 5 6 7 8 9 10

AM50/40

Dias post mortem 1 3 7 10 14 21 1 2 3 4 5 6 7 8 9 10

Aerobiose

Dias post mortem 1 3 5 7 10 14

Pseudomonas spp. (log ufc/g)

1 2 3 4 5 6 7 8 9 10

AM70/20

Dias post mortem 1 3 7 10 14 21

Pseudomonas spp. (log ufc/g)

1 2 3 4 5 6 7 8 9 10

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 1 2 3 4 5 6 7 8 9 10 Normal DFDmod DFD

  • Ef. pHu

t3*** t7-t14*** t35***

  • Ef. Pack

t3-t28***

pHu xPack ns

Higher counts in meat with high pHu Lower levels in Modified Atmospheres containing high levels of CO2.

Packaging strategies for Normal and DFD Maronesa beef

Results Microbiological parameters

Air Vaccum MAP70/20 MAP30/60 MAP50/40

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem (Log cfu/g) (Log cfu/g)

slide-18
SLIDE 18

The microflora was influenced by the effects under study but there was no interaction between them.

The pHu influenced the behavior of microorganisms – however the differences are located between 1 and 2 log (cfu /g). The content of carbon dioxide was important to inhibit most of the microorganisms.

Packaging strategies for Normal and DFD Maronesa beef

Results Microbiological parameters

slide-19
SLIDE 19
  • 2. Physicochemical parameters

▪ pH ▪ TVB-N ▪ Colour coordinates L*a*b* (at 0 and 60 min after opening the package)

Packaging strategies for Normal and DFD Maronesa beef

Results

slide-20
SLIDE 20

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 10 20 30 40 50 60 Normal DFDmod DFD

TVB-N

  • Ef. pHu

t1*** t5* t7-t14***t21-t28**

  • Ef. Pack

t10-t14***

pHu xPack

t7* t10-t14*** TVB-N evolved in a moderate way on meat packed under vacuum and MAP. In aerobic conditions was observed a negative effect of DFD condition, with values of 45.67 mg NH3/100g meat in t14.

Packaging strategies for Normal and DFD Maronesa beef

Results Physicochemical parameters

Air Vaccum MAP70/20 MAP30/60 MAP50/40 Vaccum

AM50/40

Dias post mortem 1 3 7 10 14 21 10 20 30 40 50 60

AM30/60

Dias post mortem 1 3 7 10 14 21 28 10 20 30 40 50 60

Aerobiose

Dias post mortem 1 3 5 7 10 14

ABVT (mg NH3/100g)

10 20 30 40 50 60

AM70/20

Dias post mortem 1 3 7 10 14 21

ABVT (mg NH3/100g)

10 20 30 40 50 60

TVB-N TVB-N

Air MAP70/20 MAP30/60 MAP50/40

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem

slide-21
SLIDE 21
  • 2. Physicochemical parameters

▪ pH ▪ TVB-N ▪ Colour coordinates L*a*b* (at 0 and 60 min after opening the package)

Packaging strategies for Normal and DFD Maronesa beef

Results

slide-22
SLIDE 22

Parameter a0*

AM30/60

Dias post mortem 1 3 7 10 14 21 28 6 8 10 12 14 16 18 20 22 24 26 28 30

AM50/40

Dias post mortem 1 3 7 10 14 21 6 8 10 12 14 16 18 20 22 24 26 28 30

AM70/20

Dias post mortem 1 3 7 10 14 21

a0*

6 8 10 12 14 16 18 20 22 24 26 28 30

Aerobiose

Dias post mortem 1 3 5 7 10 14

a0*

6 8 10 12 14 16 18 20 22 24 26 28 30

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 6 8 10 12 14 16 18 20 22 24 26 28 30 Normal DFDmod DFD

  • Ef. pHu

t3-t21***t28-t35**

  • Ef. Pack

t3-t28***

pHu xPack

t3* t7-t28*** The parameter a* was markedly influenced by pHu, type of packaging and interaction between them

Packaging strategies for Normal and DFD Maronesa beef

Results Physicochemical parameters

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem

Air Vaccum MAP70/20 MAP30/60 MAP50/40

slide-23
SLIDE 23

Parameter a60*

AM30/60

Dias post mortem 1 3 7 10 14 21 28 6 8 10 12 14 16 18 20 22 24 26 28 30

AM50/40

Dias post mortem 1 3 7 10 14 21 6 8 10 12 14 16 18 20 22 24 26 28 30

Aerobiose

Dias post mortem 1 3 5 7 10 14

a60*

6 8 10 12 14 16 18 20 22 24 26 28 30

AM70/20

Dias post mortem 1 3 7 10 14 21

a60*

6 8 10 12 14 16 18 20 22 24 26 28 30

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 6 8 10 12 14 16 18 20 22 24 26 28 30 Normal DFDmod DFD

  • Ef. pHu

t1* t3-t21*** t35***

  • Ef. Pack

t3-t28***

pHu xPack

t7-t28***

Normal meat packed in Modified Atmospheres proved to be less red; Redness was only significative in Normal meat packaged under vacuum.

Packaging strategies for Normal and DFD Maronesa beef

Results Physicochemical parameters

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem

Air Vaccum MAP70/20 MAP30/60 MAP50/40

slide-24
SLIDE 24

Packaging strategies for Normal and DFD Maronesa beef

Results

▪ Colour (bright-red, dark-red, purple, brown) ▪ Surface of discoloration (SD) ▪ Intensity of spoiled odour /Off-odour ▪ Type of odour detected

(putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,

  • ther)

▪ Overall assessment of freshness

  • 3. Sensory analysis
slide-25
SLIDE 25

Packaging strategies for Normal and DFD Maronesa beef

Results

▪ Colour (bright-red, dark-red, purple, brown) ▪ Surface of discoloration (SD) ▪ Intensity of spoiled odour /Off-odour ▪ Type of odour detected

(putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,

  • ther)

▪ Overall assessment of freshness

  • 3. Sensory analysis
slide-26
SLIDE 26

Red-Bright Colour (P) (1-5)

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 1 2 3 4 5 Normal DFDmod DFD

Aerobiose

Dias post mortem 1 3 5 7 10 14

Cor vermelho-vivo (E)

1 2 3 4 5

AM30/60

Dias post mortem 1 3 7 10 14 21 28 1 2 3 4 5

AM50/40

Dias post mortem 1 3 7 10 14 21 1 2 3 4 5

AM70/20

Dias post mortem 1 3 7 10 14 21

Cor vermelho-vivo (E)

1 2 3 4 5

  • Ef. pHu

t3*** t7-t21*** t28-t35*

  • Ef. Pack

t3-t21*** t28**

pHu xPack

t7-t21*** t28*

Packaging strategies for Normal and DFD Maronesa beef

Results Sensory analysis

Air Vaccum MAP70/20 MAP30/60 MAP50/40

(P)

Bright-red colour (P) Bright-red colour (P)

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem

slide-27
SLIDE 27

Bright-red Colour (1-5)

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 1 2 3 4 5 Normal DFDmod DFD

Aerobiose

Dias post mortem 1 3 5 7 10 14

Cor vermelho-vivo

1 2 3 4 5

AM30/60

Dias post mortem 1 3 7 10 14 21 28 1 2 3 4 5

AM50/40

Dias post mortem 1 3 7 10 14 21 1 2 3 4 5

AM70/20

Dias post mortem 1 3 7 10 14 21

Cor vermelho-vivo

1 2 3 4 5

  • Ef. pHu

t1* t3*** t10-t14** t21*** t35***

  • Ef. Pack

t3** t7-t28***

pHu xPack

t7-t28*** The colour bright-red followed a distribution similar to a* parameter (r of 0,67, p<0,001)

Packaging strategies for Normal and DFD Maronesa beef

Results Sensory analysis

Air Vaccum MAP70/20 MAP30/60 MAP50/40 Bright-red colour Bright-red colour

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem

slide-28
SLIDE 28

Presented a less intensity on this attribute. In these samples, the bright-red colour was replaced by brown colour. Normal meat samples packed aerobically and in MAP

Packaging strategies for Normal and DFD Maronesa beef

Results Sensory analysis

Bright-red Colour (1-5)

slide-29
SLIDE 29

Packaging strategies for Normal and DFD Maronesa beef

Results

▪ Colour (bright-red, dark-red, purple, brown) ▪ Surface of discoloration (SD) ▪ Intensity of spoiled odour /Off-odour ▪ Type of odour detected

(putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,

  • ther)

▪ Overall assessment of freshness

  • 3. Sensory analysis
slide-30
SLIDE 30

Brown colour (P) (1-5)

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 1 2 3 4 5 Normal DFDmod DFD

Aerobiose

Dias post mortem 1 3 5 7 10 14

Cor castanha (E)

1 2 3 4 5

AM30/60

Dias post mortem 1 3 7 10 14 21 28 1 2 3 4 5

AM70/20

Dias post mortem 1 3 7 10 14 21

Cor castanha (E)

1 2 3 4 5

AM50/40

Dias post mortem 1 3 7 10 14 21 2 4

  • Ef. pHu

t5** t7-t21*** t28*

  • Ef. Pack

t3* t7-t28***

pHu xPack

t7-t21*** t28*

Packaging strategies for Normal and DFD Maronesa beef

Results Sensory analysis

Air Vaccum MAP70/20 MAP30/60 MAP50/40 Brown colour (P) Brown colour (P)

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem

slide-31
SLIDE 31

Brown colour (1-5)

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 1 2 3 4 5 Normal DFDmod DFD

Aerobiose

Dias post mortem 1 3 5 7 10 14

Cor castanha

1 2 3 4 5

AM30/60

Dias post mortem 1 3 7 10 14 21 28 1 2 3 4 5

AM70/20

Dias post mortem 1 3 7 10 14 21

Cor castanha

1 2 3 4 5

AM50/40

Dias post mortem 1 3 7 10 14 21 1 2 3 4 5

  • Ef. pHu

t5** t7-t21***

  • Ef. Pack

t7-t28***

pHu xPack

t7-t21***

Packaging strategies for Normal and DFD Maronesa beef

Results Sensory analysis

Air Vaccum MAP70/20 MAP30/60 MAP50/40 Brown colour Brown colour

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem

slide-32
SLIDE 32

Packaging strategies for Normal and DFD Maronesa beef

Results

▪ Colour (bright-red, dark-red, purple, brown) ▪ Surface of discoloration (SD) ▪ Intensity of spoiled odour /Off-odour ▪ Type of odour detected

(putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,

  • ther)

▪ Overall assessment of freshness

  • 3. Sensory analysis
slide-33
SLIDE 33

Intensity of Spoiled odour (1-7)

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 1 2 3 4 5 6 7 Normal DFDmod DFD

Aerobiose

Dias post mortem 1 3 5 7 10 14

Cheiro a deteriorado

1 2 3 4 5 6 7

AM30/60

Dias post mortem 1 3 7 10 14 21 28 1 2 3 4 5 6 7

AM70/20

Dias post mortem 1 3 7 10 14 21

Cheiro a deteriorado

1 2 3 4 5 6 7

AM50/40

Dias post mortem 1 3 7 10 14 21 1 2 3 4 5 6 7

  • Ef. pHu

t10*** t14** t21***

  • Ef. Pack

t7** t10-t28***

pHu xPack

t21** t28*

Packaging strategies for Normal and DFD Maronesa beef

Results Sensory analysis

Air Vaccum MAP70/20 MAP30/60 MAP50/40

Intensity of spoiled odour Intensity of spoiled odour

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem

slide-34
SLIDE 34

Packaging strategies for Normal and DFD Maronesa beef

Results

▪ Colour (bright-red, dark-red, purple, brown) ▪ Surface of discoloration (SD) ▪ Intensity of spoiled odour /Off-odour ▪ Type of odour detected

(putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,

  • ther)

▪ Overall assessment of freshness

  • 3. Sensory analysis
slide-35
SLIDE 35

Packaging strategies for Normal and DFD Maronesa beef

Results

▪ Colour (bright-red, dark-red, purple, brown) ▪ Surface of discoloration (SD) ▪ Intensity of spoiled odour /Off-odour ▪ Type of odour detected

(putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,

  • ther)

▪ Overall assessment of freshness

  • 3. Sensory analysis
slide-36
SLIDE 36

Time (days post mortem) 1 3 5 7 10 14 21 28 35 FREQUENCIES Air Normal 2,6 (38) 2,8 (36) 2,6 (39) 5,0 (40) 17,9 (39) 67,5 (40)

  • DFDmod

0,0 (36) 2,4 (41) 5,6 (36) 14,0 (43) 22,5 (40) 65,9 (44)

  • DFD

2,8 (36) 0,0 (44) 6,4 (47) 4,8 (42) 50,0 (44) 77,5 (40)

  • Vaccum

Normal

  • 2,8 (36)
  • 0,0 (40)

0,0 (40) 2,6 (39) 0,0 (41) 2,4 (42) 0,0 (36) DFDmod

  • 13,9 (36)
  • 2,2 (46)

0,0 (41) 2,3 (44) 2,4 (42) 19,0 (42) 61,1 (36) DFD

  • 0,0 (44)
  • 0,0 (44)

0,0 (41) 0,0 (41) 4,7 (43) 30,6 (36) 55,6 (36) MAP70/20 Normal

  • 2,8 (36)
  • 0,0 (38)

0,0 (41) 11,6 (43) 20,5 (39)

  • DFDmod
  • 2,9 (42)
  • 6,7 (45)

4,8 (42) 2,3 (44) 0,0 (42)

  • DFD
  • 0,0 (44)
  • 0,0 (43)

0,0 (41) 17,9 (39) 12,5 (40)

  • MAP50/40

Normal

  • 2,8 (36)
  • 0,0 (36)

0,0 (40) 7,3 (41) 12,2 (41)

  • DFDmod
  • 4,8 (42)
  • 4,4 (45)

0,0 (42) 2,3 (44) 2,3 (43)

  • DFD
  • 4,8 (42)
  • 0,0 (42)

0,0 (43) 2,6 (39) 17,4 (39)

  • MAP30/60

Normal

  • 0,0 (36)
  • 0,0 (39)

0,0 (42) 7,3 (41) 12, 8 (39) 12,2 (41)

  • DFDmod
  • 2,3 (43)
  • 0,0 (46)

0,0 (42) 0,0 (44) 0,0 (41) 12,5 (40)

  • DFD
  • 4,5 (44)
  • 2,3 (44)

0,0 (44) 2,5 (40) 0,0 (38) 13,9 (36)

  • Type of odour detected

Putrid odour

Higher frequency of occurrence - samples with higher microbial counts were observed in last days (air and vacuum in more advanced times), particularly in meat with higher pHu.

Packaging strategies for Normal and DFD Maronesa beef

Results Sensory analysis

slide-37
SLIDE 37

Packaging strategies for Normal and DFD Maronesa beef

Results

▪ Colour (bright-red, dark-red, purple, brown) ▪ Surface of discoloration (SD) ▪ Intensity of spoiled odour /Off-odour ▪ Type of odour detected

(putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,

  • ther)

▪ Overall assessment of freshness

  • 3. Sensory analysis
slide-38
SLIDE 38

time (days pm) 1 3 5 7 10 14 21 28 35 FREQUENCIES Air Normal 0,0 (38) 0,0 (36) 0,0 (39) 2,5 (40) 2,6 (39) 0,0 (40)

  • DFDmod

0,0 (36) 0,0 (41) 0,0 (36) 0,0 (43) 0,0 (40) 0,0 (44)

  • DFD

2,8 (36) 0,0 (44) 0,0 (47) 2,4 (42) 2,3 (44) 2,5 (40)

  • Vaccum

Normal

  • 0,0 (36)
  • 0,0 (40)

0,0 (40) 0,0 (39) 0,0 (41) 0,0 (42) 0,0 (36) DFDmod

  • 0,0 (36)
  • 0,0 (46)

0,0 (41) 2,3 (44) 0,0 (42) 2,4 (42) 0,0 (36) DFD

  • 2,3 (44)
  • 0,0 (44)

0,0 (41) 0,0 (41) 0,0 (43) 2,8 (36) 0,0 (36) MAP70/20 Normal

  • 0,0 (36)
  • 0,0 (38)

2,4 (41) 27,9 (43) 38,5 (39)

  • DFDmod
  • 2,4 (42)
  • 0,0 (45)

0,0 (42) 0,0 (44) 2,4 (42)

  • DFD
  • 2,3 (44)
  • 2,3 (43)

0,0 (41) 2,6 (39) 2,5 (40)

  • MAP50/40

Normal

  • 2,8 (36)
  • 0,0 (36)

0,0 (40) 7,3 (41) 12,2 (41)

  • DFDmod
  • 0,0 (42)
  • 0,0 (45)

0,0 (42) 2,3 (44) 2,3 (43)

  • DFD
  • 0,0 (42)
  • 2,4 (42)

0,0 (43) 2,6 (39) 17,4 (39)

  • MAP30/60

Normal

  • 0,0 (36)
  • 0,0 (39)

2,4 (42) 26,8 (41) 43,6 (39) 11,5 (41)

  • DFDmod
  • 0,0 (43)
  • 2,2 (46)

2,4 (42) 4,5 (44) 7,3 (41) 20,0 (40)

  • DFD
  • 0,0 (44)
  • 2,3 (44)

2,3 (44) 7,5 (40) 2,5 (38) 13,9 (36)

  • Rancid odour

Higher frequency of occurrence in Normal meat in MAP; brown colour and rancid odour – common origin (Independent of the microflora)

Packaging strategies for Normal and DFD Maronesa beef

Results Sensory analysis

Type of odour detected

slide-39
SLIDE 39

Packaging strategies for Normal and DFD Maronesa beef

Results

▪ Colour (bright-red, dark-red, purple, brown) ▪ Surface of discoloration (SD) ▪ Intensity of spoiled odour /Off-odour ▪ Type of odour detected

(putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,

  • ther)

▪ Overall assessment of freshness

  • 3. Sensory analysis
slide-40
SLIDE 40

Overall assessment of freshness (P)

Aerobiose

Dias post mortem 1 3 5 7 10 14

Apreciação global (E)

1 2 3 4 5 6 7

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 1 2 3 4 5 6 7 Normal DFDmod DFD

AM30/60

Dias post mortem 1 3 7 10 14 21 28 1 2 3 4 5 6 7

AM50/40

Dias post mortem 1 3 7 10 14 21 1 2 3 4 5 6 7

AM70/20

Dias post mortem 1 3 7 10 14 21

Apreciação global (E)

1 2 3 4 5 6 7

  • Ef. pHu

t7-t21***

  • Ef. Pack

t3-t28***

pHu xPack

t7-t21***

Packaging strategies for Normal and DFD Maronesa beef

Results Sensory analysis

Air Vaccum MAP70/20 MAP30/60 MAP50/40

Overall assessment of freshness (P) Overall assessment of freshness (P)

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem

slide-41
SLIDE 41

Vácuo

Dias post mortem 1 3 7 10 14 21 28 35 1 2 3 4 5 6 7 Normal DFDmod DFD

Aerobiose

Dias post mortem 1 3 5 7 10 14

Apreciação global

1 2 3 4 5 6 7

AM30/60

Dias post mortem 1 3 7 10 14 21 28 1 2 3 4 5 6 7

AM50/40

Dias post mortem 1 3 7 10 14 21 1 2 3 4 5 6 7

AM70/20

Dias post mortem 1 3 7 10 14 21

Apreciação global

1 2 3 4 5 6 7

  • Ef. pHu

t5** t7-t21*** t35*

  • Ef. Pack

t7-t28***

pHu xPack

t10* t14-t21*** t35*

Packaging strategies for Normal and DFD Maronesa beef

Results Sensory analysis

Air Vaccum MAP70/20 MAP30/60 MAP50/40

Overall assessment of freshness

Overall assessment of freshness Overall assessment of freshness

Days post mortem Days post mortem Days post mortem Days post mortem Days post mortem

slide-42
SLIDE 42

Relationship between microbiological, physicochemical and sensory variables

Packaging strategies for Normal and DFD Maronesa beef

Results

slide-43
SLIDE 43

L0* a0* b0* L60* a60* b60* SD(P) AG(P) SD Off-od AG Brown(P) Brown Purple(P) Purple Dark-red Bright-red(P) Bright-red LAB BT Ent. Mes. Pseud. Psi. Fung. TBV-N

  • 1

1

  • 1

1 PC1 (25 %) PC2 (22 %) Packaging strategies for Normal and DFD Maronesa beef

Results

Relationship between microbiological, physicochemical and sensory variables

slide-44
SLIDE 44

L0* a0* b0* L60* a60* b60* SD(P) AG(P) SD Off-od AG Brown(P) Brown Purple(P) Purple Dark-red Bright-red(P) Bright-red LAB BT Ent. Mes. Pseud. Psi. Fung. TBV-N

  • 1

1

  • 1

1 PC1 (25 %) PC2 (22 %) Packaging strategies for Normal and DFD Maronesa beef

Results

Relationship between microbiological, physicochemical and sensory variables

slide-45
SLIDE 45

L0* a0* b0* L60* a60* b60* SD(P) AG(P) SD Off-od AG Brown(P) Brown Purple(P) Purple Dark-red Bright-red(P) Bright-red LAB BT Ent. Mes. Pseud. Psi. Fung. TBV-N

  • 1

1

  • 1

1 PC1 (25 %) PC2 (22 %) Packaging strategies for Normal and DFD Maronesa beef

Results

Relationship between microbiological, physicochemical and sensory variables

slide-46
SLIDE 46

L0* a0* b0* L60* a60* b60* SD(P) AG(P) SD Off-od AG Brown(P) Brown Purple(P) Purple Dark-red Bright-red(P) Bright-red LAB BT Ent. Mes. Pseud. Psi. Fung. TBV-N

  • 1

1

  • 1

1 PC1 (25 %) PC3 (23 %) Packaging strategies for Normal and DFD Maronesa beef

Results

Relationship between microbiological, physicochemical and sensory variables

slide-47
SLIDE 47

L0* a0* b0* L60* a60* b60* SD(P) AG(P) SD Off-od AG Brown(P) Brown Purple(P) Purple Dark-red Bright-red(P) Bright-red LAB BT Ent. Mes. Pseud. Psi. Fung. TBV-N

  • 1

1

  • 1

1 PC1 (25 %) PC3 (23 %) Packaging strategies for Normal and DFD Maronesa beef

Results

Relationship between microbiological, physicochemical and sensory variables

slide-48
SLIDE 48

CONCLUSIONS

The pHu group and the type of packaging

  • f breed Maronesa beef

influence on various parameters associated with its freshness

Packaging strategies for Normal and DFD Maronesa beef

slide-49
SLIDE 49

 The deterioration of the meat was marked by two types

  • f phenomena

microbiological aspects were in the origin of its deterioration, particularly in high pHu meat In meat packed aerobically and in vacuum

Packaging strategies for Normal and DFD Maronesa beef

Conclusions

slide-50
SLIDE 50

Instability of the red colour and lipid oxidation In meat packed in MAP, and particularly in meat with Normal pHu

Depreciation of its freshness

Packaging strategies for Normal and DFD Maronesa beef

Conclusions

 The deterioration of the meat was marked by two types

  • f phenomena
slide-51
SLIDE 51

Vacuum Particularly for Normal meat

MAP70/20 and MAP50/40

for meat with high pHu The most effective packaging solutions

Packaging strategies for Normal and DFD Maronesa beef

Conclusions

slide-52
SLIDE 52
slide-53
SLIDE 53

Thank you for your attention

Acknowledgment This work was financially supported by AGRO Program (8.1) from Portuguese Agriculture Ministry.

slide-54
SLIDE 54

Cristina Saraiva

University of Trás-os-Montes and Alto Douro (UTAD), School of Agrary and Veterinary Sciences, Veterinary Science Department, Veterinary and Animal Science Research Center, apartado 1013, P2, 5000-801 Vila Real, Portugal. e-mail: crisarai@utad.pt Phone: (00 351) 259 350510 Fax: (00 351) 259 350480 Acknowledgment This work was financially supported by AGRO Program (8.1) from Portuguese Agriculture Ministry.