74
Journal ofFood Protection, VoL 45, No.1. Pages 74-8IIJanuary 1982)
Copyright ©, International Association of Milk, Food, and Environmental Sanitarians
Effects of Packaging Methods on the Microbial Flora of Livers
and Kidneys from Beef or Pork
M. 0. HANNA, G. C. SMITH, J. W. SAVELL, F. K. MeKEITH and C. VANDERZANT*
Department ofAnimal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, Texas 77843
(Received for publication February 24, 1981)
ABSTRACT
Aerobic plate counts (APC) of vacuum-packaged beef livers,
beef kidneys and pork livers during refrigerated storage were
nearly always, particularly after 14 days at 2 C, much lower
than those of comparable samples packaged in polyvinyl
chloride (PVC) film. The pH of vacuum-packaged livers and
kidneys decreased during refrigerated storage; the same was
true for products stored in PVC film except that the pH of
kidneys increased. In refrigerated vacuum-packaged livers and
kidneys, lactic acid bacteria (homo- and heterofermentative
lactobacilli, streptococci, Leuconostoc sp.) became more
predominant, whereas in products packaged in PVC film,
gram-negative bacteria frequently became more dominant.
Information on the microbial flora and pH of fresh
livers, kidneys and hearts from beef, pork and lamb is
presented in a companion report (2). That report (2) also
contains information on the effects of refrigeration,
freezing and thawing on the microbial flora and pH of
these organs. Little information is available on the
microbiological profile of vacuum packaged variety
meats. Gardner (J) reported that the aerobic plate counts
(APC) of pork livers were lower (10 7 per cmZ) when stored
in polythene film (most, but not all of the air removed)
for 7 days at 5 C than when stored in air (10 8 - 109 per
cm 2). In polythene film, samples became sour because of
the activity of lactic streptococci and Leuconostoc sp.
When stored in air, spoilage of samples was caused by
Pseudomonas, Alcaligenes, Microbacterium thermo·
sphactum and lactic streptococci. According to Patterson
and Gibbs (3), shelf-life of edible offal Oivers, hearts,
kidneys, tongues, diaphragms) in air was 7-10 days at
4 C. When variety meats were stored in vacuum packages
for 2-3 weeks at 1 C, they still could be stored in air for
3-4 days at 4 C. In vacuum-packaged beef liver, lactic
acid bacteria developed during refrigerated storage.
However, this microflora did not inhibit Pseudomonas or
Alteromonas sp. In the present study information is
presented on the microbial flora and pH of beef livers,
JOURNAL OF FOOD PROTECTION. VOL. 45. JANUARY 1982
beef kidneys and pork livers packaged in polyvinyl
chloride (PVC) film and in vacuum packages.
MATERIALS AND METHODS
Methods used in procurement, handling and analysis of the samples
are described in the companion paper (2}. Vacuum-packaging of the
samples was carried out by use of a chamber-type. heat-seal
vacuum-packaging machine at the maximum capacity of the machine
(747 mm of Hg). Vacuum-packaging bags with the following
characteristics were used: Oxygen Transmission Rate (OTR} =
32 cc/m 2 /24 h/23.9 C/SOo/o RH, Moisture Vapor Transmission Rate
(MVTR} = 0.8-1.8 glm 2 124 h/23.9 C/70% RH and Carbon dioxide
Transmission Rate = 47 cclm 2124 h/23.9 C/70o/o RH. The other sam-
ples were placed in plastic foam trays and wrapped in PVC film
(Goodyear "Prime Wrap," OTR = 7.8-13.9 11m 2 124 h; MVTR 341-
419 g/m 2 /24 h).
RESULTS
Log APC of beef livers packaged in PVC film at day 0
and at day 14 of refrigerated storage ranged from 2.59 to
4.76 and from 7.60 to 9.04, respectively (Table 1).
Increases in count of beef livers in PVC film over a
14-day storage period ranged from 3.92 to 5.61 logs.
Increases in count of beef livers in vacuum packages over
a similar period were much smaller (0.75-3.23). Counts
equal to those of beef livers in PVC film after 14 days
were attained in vacuum packages only after 28 days or
not at all during the experimental period (28 days).
Decreases in pH values of beef livers stored in PVC
film for 14 days at 2 C (Table 1) ranged from 0.25 to 1.09.
pH values of comparable samples stored in vacuum
packages for 14 days were somewhat higher (0.09-0.40)
than those of samples stored in PVC film in 4 of 5
samples. In 4 of 5 samples, further reductions in pH of
beef livers occurred during continued storage in vacuum
packages. After 28 days of storage in vacuum packages,
pH values of beef livers ranged from 4.85 to 6.20.
At day 0, the microbial flora of beef livers packaged in
PVC film (Table 2) was varied and consisted of
Micrococcus, Streptococcus, M. thermosphactum, cory·
neform bacteria, Staphylococcus, Moraxella-Acineto-
bacter, Flavobacterium and Pseudomonas sp. At day 0,
 HANNAETAL. 75

TABLE 1. Aerobic plate counts and pH of beeflivers stored in PVC film or vacuum packages at 2 C.

Liver Aerobic plate count Uog 10/cm2) at day pH at day

no. Package 0 7 14 21 28 0 7 14 21 28
1 PVC film 3.36 4.46 8.11 6.29 6.40 5.50
Vac-Pack 3.36 4.43 4.11 7.48 7.64 6.29 6.30 5.90 5.45 5.60
6 PVC film 2.59 5.08 8.20 6.42 6.30 6.00
Vac-Pack 2.59 2.99 5.48 7.68 8.42 6.42 6.32 6.30 5.39 4.85
7 PVC film 3.38 5.11 7.91 6.60 6.45 6.33
Vac-Pack 3.38 5.70 6.38 6.40 7.90 6.60 6.62 6.43 6.30 6.15
8 PVC film 4.76 8.36 9.04 6.60 6.01 5.51
Vac-Pack 4.76 7.26 7.99 8.42 8.23 6.60 6.15 5.60 5.10 4.92
9 PVC fllm 3.68 5.04 7.60 6.55 6.35 6.30
Vac-Pack 3.68 3.04 5.49 6.08 5.80 6.55 6.30 6.20 6.20 6.20

TABLE 2. Microbial flora ofbeeflivers stored in PVC.film at2 C.

Percentage of microbial populationa

Liver Storage time Hom.
no. (days) Mic Lac Strep M.t. Cor Staph· M-A Flav Ps E.a. Aer
1 0 17.6 8.8 36.8 13.2 10.3 8.8 4.4
7 8.9 5.4 21.4 10.7 53.6
14 100.0
6 0 23.7 7.6 6.8 49.2 12.7
7 100.0
14 4.7 95.3
7 0 87.5 12.5
7 8.4 91.6
14 5.6 1.9 75.3 17.3
8 0 3.0 89.2 2.4 3.6 1.8
7 22.2 77.8
14 5.0 5.5 14.7 74.8
9 0 2.1 5.6 4.2 88.2
7 99.6 0.4
14 100.0
aMic=Micrococcus, Hom. Lac=Homofermentative Lactobacillus, Strep=Streptococcus, M.t.=M. thermosphactum, Cor=Coryne-
form bacteria, Staph-=coaguiase-Staphylococcus, M-A=Moraxella-Acinetobacter, Fiav=Flavobacterium, Ps=Pseudomonas, E.a.=E.
aerogenes, Aer=Aeromonas.

Micrococcus, coryneform bacteria, Staphylococcus and
Pseudomonas sp. were a major (>25o/~ part of the
microbial flora of at least one of the five beef livers. After
7 or 14 days of storage in PVC film at 2 C, Pseudomonas
sp. were predominant (53.6-100o/~ in all five beeflivers.
The microbial flora of beef livers in vacuum packages
(Table 3) at day 0 was varied and consisted of
Micrococcus, Streptococcus, M. thermosphactum, cory-
neform bacteria, Staphylococcus, Moraxella-Acineto-
bacter, Flavobacterium and Pseudomonas sp. Among
these species, Micrococcus, coryneform bacteria, Staphy-
lococcus and Pseudomonas sp. made up a major part
(>25%) of the microbial flora of one or more of the five
beef livers. Storage under refrigeration in vacuum
packages for 14 to 28 days caused a shift in the microbial
population, primarily represented then by homofer-
mentative lactobacilli and Streptococcus sp., and to a
lesser extent by heterofermentative lactobacilli.
Log APC of pork livers packaged in PVC film at day 0
and at day 14 of refrigerated storage ranged from 2.38 to
3.40 and from 4.90 to 9.11, respectively (Table 4).
Increases in log count of pork livers in PVC film over the
14-day storage period ranged from 2.52 to 6.37. Increases
in log count of pork livers in vacuum packages over the
same storage period were smaller (2.11-4.97). Count
levels of pork livers attained in PVC film after 14 days
usually were not reached when packaged in vacuum bags
until day 21 or not at all during the 28-day storage
period.
The pH values of 4 of 5 pork livers stored in PVC film
for 14 days at 2 C decreased somewhat (0.25-0.73)
(Table 4). The pH values of samples stored in vacuum
packages over the same period were similar to those of
livers stored in PVC film. Further decreases in pH of
pork livers were observed during continued storage
(between 14 and 28 days) in vacuum packages. After 28
days of storage in vacuum packages, pH of pork livers
ranged from 5.30 to 5.95.
At day 0, the microbial flora of pork livers packaged in
PVC film was varied and consisted of Micrococcus,
Streptococcus, M. thermosphactum, coryneform bac-
teria, Staphylococcus, Moraxella-Acinetobacter, Flavo-

JOURNAL OF FOOD PROTECTION, VOL. 45, JANUARY 1982

 ~

TABLE 3. Microbia/flora of beef livers stored in vacuum packages at 2 C.

of microbial populationa
Liver Storage time Hom. Hct.
no. Mic Lac Lac Leuc M.t. Cor M-A Flav Ps E.h. Aer
------

0 17.6 8.8 36.8 13.2 10.3 8.8 4.4

7 46.6 27.6 25.9
14 0.8 90.7 4.9 0.8 2.8
21 22.4 76.1 1.5
a 28 33.0 31.9 35.2
~ 6 0 23.7 7.6 6.8 49.2 12.7
~ 7 18.1 16.6 65.3
c 14 1.6 62.9 8.1 27.4 '"0
'>1 >
21 6.3 92.7 1.0 ()
C:J ~
0 28 6.6 93.4 >
tl Q
7 0 87.5 12.5 tTl
~ ti
0 7 8.5 91.5
12.8 23.4
t;j 14 57.4 6.4
c<:
(") tTl
21 79.7 20.3 ::0
t:j
28 16.3 72.1 10.2 1.4 "'z>
~ 8 0 3.0 89.2 2.4 3.6 1.8 ti
<:
0 7 1.2 14.9 81.7 2.3 ~
r'
....
14 53.7 45.8 0.5
Y'
zti
tTl
""'
...... 21 88.1 11.9 '"<
> 28 6.3 93.7
z "'
c 9 0 2.1 5.6 4.2 88.2
>
::0 7 30.4 30.4 39.1
'"<
....
--o 14 34.3 13.4 52.2
~
N 21 93.1 5.1 1.8
28 85.5 5.3 9.2
aMic=Micrococcus, Hom. Lac=HomofermentativeLactobacillus, Ret. Lac=Heterofermentative Lactobacillus, Strep=Streptococcus,
Leuc=Leuconostoc, M.t.=M. thennosphactum, Cor=Coryneform bacteria, Staph-=coagulase-Staphy/ococcus, M-A=Moraxella
Acinetobacter, Flav=Flavobacterium, Ps=Pseudomonas, E.h.=E. herbicola, Aer=Aeromonas.
 HANNAETAL. 77

TABLE 4. Aerobic plate counts and pH ofpork livers stored in PVC film or vacuum packages at 2 C.

Liver Aerobic plate count (log 10/cm2) at day pH at day

no. 0 7 14 21 28 0 7 14 21 28
1 PVC film 3.40 3.43 6.04 6.20 5.70 6.41
Vac-Pack 3.40 2.40 5.82 6.00 5.18 6.20 5.80 6.25 6.35 5.95
2 PVC film 2.74 8.28 9.11 6.55 5.91 5.82
Vac-Pack 2.74 6.18 7.71 7.74 7.78 6.55 6.15 5.70 5.25 5.30
3 PVC film 2.58 4.34 8.43 6.20 6.30 5.90
Vac-Pack 2.58 2.65 5.38 5.54 7.11 6.20 6.20 6.05 6.00 5.80
4 PVC film 2.38 3.86 4.90 6.20 6.10 5.80
Vac-Pack 2.38 2.00 4.49 5.95 7.40 6.20 6.10 6.00 6.02 5.95
5 PVC film 2.54 5.54 7.81 6.20 6.35 5.95
Vac-Pack 2.54 6.00 7.23 7.85 7.42 6.20 6.22 5.90 5.20 5.30

bacterium, Pseudomonas sp. and Pseudomonas putre-
faciens (Table 5). At day 0, Micrococcus, M. thermo-
sphactum, coryneform bacteria, Staphylococcus, and
Moraxella-Acinetobacter sp. were a major part (>25 %) of
the microbial flora of at least one of the five pork livers.
After 7 days at 2 C in PVC film, major microbial types
(>25%) of pork livers consisted of Moraxella-Acineto-
bacter (samples 1,3,4), Pseudomonas (sample 2) and
homofermentative lactobacilli and Leuconostoc sp.
(sample 5). After 14 days of storage in PVC film, major
microbial types (>25%) of pork livers were M.
thermosphactum (samples 1,2,4,5), Pseudomonas (sam-
ples 2,3), homofermentative lactobacilli (sample 5) and
Micrococcus sp. (sample 4).
The microbial flora of pork livers stored in vacuum
packages at day 0 was varied and consisted of
Micrococcus, Streptococcus, M. thermosphactum, cory-
neform bacteria, Staphylococcus, Moraxella-Acineto-
bacter, Flavobacterium, Pseudomonas sp. and P.
putrefaciens (Table 6). Among these, Micrococcus,
coryneform bacteria, M. thermosphactum, Staphy-
lococcus, and Moraxella-Acinetobacter sp. made up a
major part of the microflora (>25 %) of one or more of the
five pork livers. After storage in vacuum packages for 21
or 28 days, lactic acid bacteria (Streptococcus, homo-
fermentative lactobacilli and Leuconostoc sp.) dom-
inated the microbial flora of 4 of the 5 samples. In one
sample, Moraxella-Acinetobacter and Pseudomonas sp.
were dominant after 21 and 28 days, respectively.
Log APC of beef kidneys packaged in PVC film at day
0 and at day 14 ranged from 5.32 to 5.61 and from 8.90 to
9.32, respectively (Table 7). Increases in log count of beef
kidneys in PVC film over a 14-day storage period ranged
from 3.29 to 3.92. Increases in count of beef kidneys over
the same period in vacuum packages were much smaller
(2.25 to 2.51). Counts equal to those of beef kidneys in
PVC film after storage for 14 days were not attained
when samples were stored in vacuum packages for 28
days.
The pH values of beef kidneys increased (0.10 to 0.87)
during st-orage for 14 days at 2 C in PVC film (Table 7).
However, when comparable samples were stored in
vacuum packages, pH of the samples decreased (0.15 to
0.59). Further storage (from 14 to 28 days) of beef
kidneys in vacuum packages caused only minor changes
in pH.
The microbial flora of beef kidneys stored in PVC film
at day 0 consisted of homofermentative lactobacilli,
Streptococcus, M. thermosphactum, coryneform bac-
teria, Moraxella-Acinetobacter, Pseudomonas and Aero-
monas sp. (Table 8). Coryneform bacteria, Moraxella-
Acinetobacter, Pseudomonas and Aeromonas sp. made
up a major part (>25o/o) of the microbial flora of at least
one of the four beef kidneys at day 0. P. putrefaciens (3 of
4 samples), Pseudomonas sp. (2 of 4 samples),
Moraxella-Acinetobacter (2 of 4 samples), and M.
thermosphactum (1 of 4 samples) constituted a major
part (>25 %) of the microbial flora of beef kidneys after 7
days of storage in PVC film. P. putrefaciens (3 of 4
samples), coryneform bacteria (1 of 4 samples),
Moraxella-Acinetobacter (1 of 4 samples) or Aeromonas
sp. (1 of 4 samples) were a major part of the microbial
flora of beef kidneys after 14 days of storage in PVC film.
At day 0, the microbial flora of beef kidneys stored in
vacuum packages consisted of homofermentative lacto-
bacilli, Streptococcus, M. thermosphactum, coryneform
bacteria, Moraxella-Acinetobacter, Pseudomonas and
Aeromonas sp. (Table 9). Coryneform bacteria, Mor-
axella-Acinetobacter, Pseudomonas or Aeromonas sp.
made up a major part (>25%) of the microbial flora of
one or more ofthe beef kidneys at day 0. After 21 days of
storage in vacuum packages, the microbial flora of beef
kidneys was dominated by homofermentative lactobacilli
and P. putrefaciens (samples 1 and 2) or by M.
thermosphactum and P. putrefaciens (samples 3 and 4).
After 28 days of storage in vacuum packages,
homofermentative lactobacilli with or without P.
putrtifaciens dominated the microbial flora of beef
kidneys.
DISCUSSION
Counts of vacuum-packaged beef livers, beef kidneys
and pork livers after storage for 7 days at 2 C were in
most instances lower than for comparable samples stored
in PVC film. This difference in count became greater
when the samples were held for 14 days at 2 C. In many

JOURNAL OF FOOD PROTECTION. VOL. 45, JANUARY 1982

 ~

TABLE 5. Microbial flora ofpork livers stored in at2 C.

of microbial populationa
(5 Liver Storage time Hom.
no. Mic Lac Leuc M.t. Cor M-A Flav Ps P.p. y
~
~t-o< 1 0 41.6 14.3 9.1 35.1
7 9.3 14.8 20.4 53.7 1.9
0
.., 14 80.0 20.0 ~
("')
25 2 0 38.2 43.0 18.8
0 ::-:
\:::1 7 18.0 80.0 2.0 >
0
~ 14 33.0 3.4 63.5 rr1
t)
0 3 0 77.2 10.5 3.5 8.8 I:"'
t;i 7 1.9 17.3 67.3 13.5 <
t"J rr1
:::i 14 3.7 96.3
-
V>
0 4 0 38.9
~ 33.3 27.8 ""z>
< 7 13.8 2.1 4.1 68.3 11.7 t)
0 14 31.0 ::-:
r 60.0 3.2 5.8
5 0 14.2 4.7 34.0 6.6 28.3 12.3 8z
!J'
"'"
..... 7 58.8 26.5 14.7 ~
>
z 14 V>
42.6 7.1 29.1 21.3
c::
> aMic=Micrococcus, Hom. Lac=Homofermentative Lactobacillus, Strep=Streptococcus, Leuc=Leuconostoc, M.t.=M. thermo-
...:
""...... sphactum, Cor-Coryneform bacteria, Staph-=coagulase-Staphy/ococcus, M-A=Moraxella-Acinetobacter, F!av=Flavobacterium,
'>C)
00 Ps=Pseudomonas, P.p.=P. putrefociens, Y=Yeasts.
N
 TABLE 6. Microbia/flora ofpork livers stored in vacuum packages at 2 C.

Percentage of microbial population a

Liver Storage time Hom. Het.
no. (days) Mic Lac Lac Strep Leuc M.t. Cor Staph- M-A Flav Ps P.p. E.h. E.c. Aer
1 0 41.6 14.3 9.1 35.1
7 36.0 14.0 26.0 24.0
C5 14 5.8 94.2
~ 21 7.8 22.3 70.0
~ 28 20.3 4.5 13.4 61.9
0 2 0 38.2 43.0 18.8
"'1
7 84.9 10.3 4.0 0.7
~ 14 4.8 94.3 1.0
0
l:::l 21 86.4 13.6
;g 28 39.4 60.6
0
t;j 3 0 77.2 10.5 3.5 8.8 z~
(j 7 66.7 22.2 11.1 z
:::j
>
0 14 41.0 7.7 51.3 ~
~ 21 90.3 9.7 >
t""
< 28 25.8 73.1 0.8 0.4
0
r-' 4 0 38.9 33.3 27.8
"""
Y' 7 100.0
......
> 14 14.1 34.4 51.6
z
e ·21 8.3 83.3 2.6 5.7
>
:;c 28 49.0 41.2 3.9 5.9
>-< 4.7 34.0 6.6 28.3 12.3
..... 5 0 14.2
~
00 75.5 15.2 5.4 2.5 1.5
N 7
14 100.0
21 100.0
28 38.6 61.4
a Mic=Micrococcus, Hom. Lac=Homofermentative Lactobacillus, Het. Lac=Heterofermentative Lactobacillus, Strep=Streptococcus,
Leuc=Leuconostoc, M.t.=M. thermosphactum, Cor=Coryneform bacteria, Staph-=coagulase-Staphy/ococcus, M-A=Moraxella-Acinetobacter,
Flav=Flavobacterium, Ps=Pseudomonas, P.p.=P. putrefaciens, E.h.=E. herbico[a, E.c.=E. coli, Aer=Aeromonas.

~
80 PACKAGED LIVERS AND KIDNEYS

TABLE 7. Aerobic plate counts and pH ofbeef kidneys stored in PVC film or vacuum packages at 2 C.

Kidney Aerobic plate count (log10 /cm 2) at day

no. 0 7 14 21 28 0 7 14 21 28
PVC film 5.61 8.68 8.90 6.85 7.20 7.40
Vac-Pack 5.61 7.90 7.86 7.93 8.00 6.85 6.80 6.60 6.75 6.52
2 PVC film 5.51 8.95 9.15 6.85 7.20 1.12
Vac-Pack 5.51 7.92 7.78 7.95 8.52 6.85 1.00 6.70 6.82 6.70
3 PVC film 5.40 9.00 9.32 7.29 7.40 1.12
Vac-Pack 5.40 7.87 7.88 8.20 7.96 7.29 6.90 6.70 6.85 6.78
4 PVC film 5.32 8.90 9.00 7.20 6.95 7.30
Vac-Pack 5.32 7.91 7.83 8.00 7.86 7.20 6.80 6.95 6.75 6.80

TABLE 8. Microbial flora of beef kidneys stored in PVC film at 2 C.

Percentage of microbial population a

Kidney Storage time Horn.
no. Mic Lac M.t. Cor M-A Ps Aer
0 16.1 51.6 19.4 12.9
1 29.5 33.7 36.8
14 13.7 5.0 14.4 24.5 17.3 25.2
2 0 7.4 9.5 26.3 45.3 11.6
1 13.6 55.4 31.1
14 22.3 4.0 21.4 20.1 32.1
3 0 8.0 20.0 14.7 25.3 32.0
1 17.6 23.1 25.6 33.7
14 27.5 47.5 22.5 2.5
4 0 15.6 15.6 29.7 39.1
1 5.1 14.0 44.0 21.7 15.3
14 22.3 7.5 27.7 42.5
aMic=Micrococcus, Hom. Lac=Homofermentative Lactobacillus, Strep=Streptococcus, M.t.=M. thermosphactum, Cor=Coryne-
form bacteria, M-A=Moraxella-Acinetobacter, Ps=Pseudomonas, P.p.=P. putrefaciens, Aer=Aeromonas.

TABLE 9. Microbial flora of beef kidneys stored in vacuum packages at 2 C.

Kidney Storage time Hom. Het.

no. (days) Mic Lac Lac Strep M.t. Cor M-A Ps P.p. Aer Uk
1 0 16.1 51.6 19.4 12.9
1 6.7 5.2 26.1 61.9
14 45.9 42.5 11.6
21 47.1 9.6 43.3
28 63.5 11.6 4.2 13.2 7.4
2 0 7.4 9.5 26.3 45.3 11.6
1 9.1 20.0 36.6 34.3
14 7.5 26.7 39.2 26.7
21 59.1 9.4 31.5
28 7.2 79.7 5.8 7.2
3 0 8.0 20.0 14.7 25.3 32.0
1 4.5 14.4 6.1 35.6 39.4
14 2.8 30.3 5.5 43.1 18.3
21 11.8 41.2 47.1
28 56.7 6.7 36.5
4 0 15.6 15.6 29.7 39.1
1 21.6 4.2 74.3
14 36.6 3.3 60.2
21 45.3 43.3 11.3
28 47.9 8.9 6.2 37.0
aMic=Micrococcus, Hom. Lac=HomofermentativeLactobacillus, Het. Lac=Heterofermentative Lactobacillus, Strep=Streptococcus,
M.t.=M. thermosphactum, Cor=Coryneform bacteria, M-A=Moraxella-Acinetobacter, Ps=Pseudomonas, P.p.=P. putrefaciens,
Aer=Aeromonas, Uk=Unknown.

JOURNAL OF FOOD PROTECTION, VOL. 45, JANUARY 1982

 HANNAETAL.
instances, count levels of livers and kidneys stored in
PVC film for 14 days at 2 C were not reached in
comparable vacuum-packaged samples even after stor-
age for 28 days at 2 C. Gardner (1) also reported lower
counts of pork livers stored in polythene for 7 days at 5 C
than in comparable samples stored in air.
Initial counts (day 0) of beef and pork livers were, in
most instances, somewhat lower than those reported in
the literature (1,3,4). Procurement of fresh samples at the
meat packing plants and immediate icing of the samples
undoubtedly were, in part, responsible for relatively low
initial counts of the livers. The higher initial counts of
beef kidneys probably resulted from increased manual
handling and from the commercial practice of leaving
the kidneys in the carcass for 24 to 48 h following
slaughter.
In general, counts of vacuum-packaged beef and pork
livers after 7 days of refrigerated storage were lower than
those reported by Gardner (1). In addition to differences
in initial counts, vacuum-packaged organs in the present
study were held at 2 C, while they were held at 5 C in the
Gardner (1) study. Furthermore, a description of the
packaging processes indicates that in the present study,
air was removed more completely from the vacuum bags.
The pH values decreased for beef and pork livers
stored in vacuum packages or in PVC film for 14 days at
2 C. Shelef (4) also reported decreases in pH of
refrigerated beeflivers stored in air. Continued decreases
in pH when vacuum packaged livers were stored for up to
28 days probably reflects utilization of an abundant
supply of carbohydrates in the livers by lactic acid
bacteria. During storage in PVC film for 14 days at 2 C,
the pH of kidneys increased, probably because of the
activity of gram-negative bacteria (4). Comparable
samples that were vacuum-packaged decreased in pH
which most likely is associated with the activity of lactic
acid bacteria which develop under these gaseous
conditions (low 0 2, increased COz) during refrigerated
storage.
According to Shelef (4), pH is a valuable indicator to
judge the freshness of beef livers. Values below 6.0 are
considered indicative of spoilage. No attempt was made
in the present study to correlate organoleptic qualities
with microbiological data or with pH. Studies are
underway to develop a concise system for the
organoleptic evaluation of variety meats.
Refrigerated storage of beef livers in PVC film resulted
in predominance of Pseudomonas sp. In comparable
JOURNAL OF FOOD PROTECTION, VOL. 45, JANUARY 1982
81
vacuum-packaged livers, homo- and heterofermentative
lactobacilli and streptococci became predominant,
whereas Pseudomonas sp. in the stored vacuum-pack-
aged product were either not significant at all or were
much less predominant than in comparable samples
stored in PVC film. In refrigerated vacuum-packaged
pork livers, M. thermosphactum, homofermentative
lactobacilli, streptococci and Leuconostoc sp. became
more predominant. In some samples (no.1,3,4), however,
Pseudomonas sp. persisted at a dominant level after 28,
14 and 14 days, respectively. Gram-negative bacteria
(Jvforaxella-Acinetobacter, Pseudomonas, P. putrefac-
iens, Aeromonas) dominated the microbial flora of beef
kidneys stored in PVC film. In comparable vacuum
packaged products, Pseudomonas sp. persisted at
important levels up to 21-28 days of refrigerated storage.
Lactic acid bacteria (homo- or heterofermentative
lactobacilli, streptococci) became more prominent after
14-28 days of refrigerated storage. In summary, lactic
acid bacteria were more prominent in refrigerated
vacuum-packaged livers and kidneys than in comparable
samples stored in PVC film. This was particularly
evident at 14-28 days of storage. These findings are in
general agreement with results reported by Gardner (1)
and Patterson and Gibbs (3). Although no direct
comparison was made between microbiological char-
acteristics and sensory quality of variety meats, the lower
counts and greater predominance of lactic acid bacteria
in refrigerated vacuum packaged products appear to
favor vacuum packaging rather than storage in PVC film
for maintaining sensory quality of refrigerated variety
meats.
ACKNOWLEDGMENT
TA 16692 of the Texas Agricultural Experiment Station. This study
was supported in part by USDA-SEA Research Agreement Number
907-15-107.
REFERENCES
1. Gardner, G. A. 1971. A note on the aerobic microflora of fresh
and frozen porcine liver stored at 5° C. J. Food Techno!. 6:225-231.
2. Hanna, M. 0., G. C. Smith, J. W. Savell, F. K. McKeith and C.
Vanderzant. 1981. Microbial flora of livers, kidneys and hearts from
beef, pork and Jamb-Effects of refrigeration, freezing and thawing.
J. Food Prot.
3. Patterson, J. T., and P. A. Gibbs. 1979. yacuum-packaging of
bovine edible offal. Meat Sci. 3:209-222.
4. Shelef, L. A. 1975. Microbial spoilage of fresh refrigerated beef
liver. J. Appl. Bacteriol. 39:273-280.