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Title Evaluation of storage methods of beef by microbiological and chemical indicators
Authors Kukhtyn, M.
Salata, V.
Berhilevych, Oleksandra Mykolaivna  
Malimon, Z.
Tsvihun, A.
Gutyj, B.
Horiuk, Y.
ORCID http://orcid.org/0000-0002-3622-8942
Keywords психротрофна мікрофлора
психротрофная микрофлора
psychrotrophic microflora
мікробіологічні критерії
микробиологические критерии
microbiological criteria
яловичина охолоджена
говядина охлажденная
beef chilled
яловичина заморожена
говядина замороженная
beef frozen
леткі жирні кислоти м’яса
летучие жирные кислоты мяса
volatile fatty acids of meat
Type Article
Date of Issue 2020
URI https://essuir.sumdu.edu.ua/handle/123456789/80759
Publisher Association HACCP Consulting
License Creative Commons Attribution 4.0 International License
Citation Kukhtyn, M., Salata, V., Berhilevych, O., Malimon, Z., Tsvihun, A., Gutyj, B., & Horiuk, Y. (2020). Evaluation of storage methods of beef by microbiological and chemical indicators. Potravinarstvo Slovak Journal of Food Sciences, 14, 602–611. https://doi.org/10.5219/1381
Abstract Meat and meat products are a major part of a person's ration. However, due to their high nutritional value, they are a favorable environment for the development of microorganisms and require refrigerated storage. The purpose of this work was to evaluate the storage methods for refrigerated and frozen beef by microbiological and chemical parameters and to suggest criteria for evaluating beef by the content of psychrotrophic microorganisms. It was found out that the storage of beef meat with an initial mesophilic bacterial content of about 4.88 log CFU.cm-2 of surface and psychrotrophic bacteria 3.79 log CFU.cm-2 at temperature 0 °C is only possible for 8 days, further, the microbiological indices exceed the acceptable standards. Investigation of the dynamics of microflora reproduction during the storage of beef in the frozen state at temperature -2 to -3 °C for 20 days established a decrease in 1.3 times the number of mesophilic bacteria in 10 days of storage. At the same time, the number of psychrotrophic microorganisms during this storage time was increased in 4.5 times, and 20 days in 7.9 times and amounted to 5.3 log CFU.cm-2 of surface area. This indicates that the storage of meat in the frozen state inhibits or completely stops the development of mesophilic microorganisms for 20 days. It was found out that storing of beef in the cooled state at a temperature of 0 ±0.5 °C for more than eight days is impractical, as its biochemical indices are worsening and signs of spoilage are appearing. At the same time, storing of beef in the frozen state at a temperature of -2 to -3 °C for 20 days does not cause such significant biochemical changes as in beef stored in the cooled state at a temperature of 0 ±0.5 °C for 16 days. Therefore, we have experimentally substantiated the quantitative indicators of the content of psychrotrophic microorganisms on the surface of beef intended for storage in a cooled or frozen state. The proposed microbiological criteria will improve the safety of beef.
Appears in Collections: Наукові видання (НН МІ)

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