ÇİÇEK, Ümran Gaziosmanpaşa Üniversitesi - Mühendislik ve Doğa Bilimleri Fakültesi - Gıda Mühendisliği Bölümü, Turkey , KARABIYIKLI, Şeniz Gaziosmanpaşa Üniversitesi - Mühendislik ve Doğa Bilimleri Fakültesi - Gıda Mühendisliği Bölümü, Turkey , ÇABUK, Duygu Gaziosmanpaşa Üniversitesi - Mühendislik ve Doğa Bilimleri Fakültesi - Gıda Mühendisliği Bölümü, Turkey , İYİEKMEKÇİ, Berna Gaziosmanpaşa Üniversitesi - Mühendislik ve Doğa Bilimleri Fakültesi - Gıda Mühendisliği Bölümü, Turkey , KURBANDURDİYEV, Hoşgeldi Gaziosmanpaşa Üniversitesi - Mühendislik ve Doğa Bilimleri Fakültesi - Gıda Mühendisliği Bölümü, Turkey , CEVAHİROĞLU, Hande Gaziosmanpaşa Üniversitesi - Mühendislik ve Doğa Bilimleri Fakültesi - Gıda Mühendisliği Bölümü, Turkey

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

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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 4°C 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 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 0.05). While the TA values of the K group were increased during storage, TA values of the ST group were decreased after the 4th day of the storage (p 0.05). As a result of dehydration L*a*b* values of the K group decreased during refrigeration. The microbiological analyses showed that the mean value of TMAB counts was 5.56 log CFU/g and 75% of the samples were Salmonella positive while 50% of them E. coli O157 positive at the beginning of the storage. At the end of the refrigeration TMAB count results for the VA, ST and K groups were 8.26 log CFU/g, 10.32 log CFU/g and 8.83 log CFU/g, respectively. All the beef samples were Salmonella positive until the end of storage except ST group and E. coli could not be detected after 24 hours storage in all beef samples. The results of the microbiological analyses indicated that the microorganisms of the initial microflora grew and the numbers are increased during storage and it was also impressed that the packaging method is important as much as the initial microflora on the microbiological grow. When we compare the effects of different packaging methodologies on the physicochemical properties of meat samples, it was seen that vacuum packaging was more effective on the preservation of quality parameters of meat cuts during storage and serving in the supermarkets.

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

Journal Of Agricultural Faculty Of Gaziosmanpasa University

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