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Biogenic amine formation in fresh vacuum-packaged beef during storage at 1 deg C for 120 days.

Author(s) : SMITH J. S., KENNEY P. B., KASTNER C. L., MOORE M. M.

Type of article: Article

Summary

The study determined the effect of carcass decontamination on bacterial growth and biogenic amine production in vacuum-packaged subprimals. Beef carcasses were treated with 200 ppm chlorine or 3% lactic acid sprays, fabricated, vacuum packaged and stored at 1 deg C. Samples were evaluated up to 120 days for amine concentrations, total aerobic counts, and lactic acid bacteria. Of all the amines monitored, only tyramine was consistently detected over the course of the study. Tryptamine was detected in some samples by 60 days of storage, but the levels were variable and did not follow any trend. Initial aerobic plate counts ranged from 10-200 CFU/cm2, whereas lactic acid bacteria counts were from 6-46 CFU/cm2. Bacterial numbers increased exponentially until about day 60, when they leveled off at between 1 and 10 millions CFU/cm2, with no differences between any of the treatments and/or controls.

Details

  • Original title: Biogenic amine formation in fresh vacuum-packaged beef during storage at 1 deg C for 120 days.
  • Record ID : 1994-1004
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 6
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.

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