Effect of packaging method and storage temperature on quality propertie... https://www.sciencedirect.

com/science/article/abs/pii/S0023643820301596

LWT
Volume 124, April 2020, 109171

Effect of packaging method and storage temperature on quality

properties of cold-dried beef slices
Elif Aykın-Dinçer , Mustafa Erbaş

Show more

Share Cite

https://doi.org/10.1016/j.lwt.2020.109171 ↗
Get rights and content ↗

Abstract

The chemical, microbiological, and sensory properties of modified atmosphere packaged (MAP) and
atmospheric packaged (AP) cold-dried beef slices (10 °C at 3 m/s after steam pasteurization) were
investigated to determine the storage stability at 4 and 25 °C, over 90 days. With increasing storage
temperature and time, the CO2 in the MAP samples decreased while the CO2 in the AP samples increased.
The water activity of beef slices decreased from 0.91 to 0.88 during storage. Thiobarbituric acid-reactive
substances, non-protein nitrogen, and pH were higher in the AP than MAP samples, and all three parameters
increased (from 25.25 to 60.11 μmol malondialdehyde/kg, 4.37–6.66 g/100 g, and 5.68 to 5.93, respectively)
during storage. MAP samples presented the best microbiological quality and, at low-temperature storage, the
highest sensory quality. The shelf lives were 90 days/4 °C and 75 days/25 °C for MAP vs. 60 days/4 °C and 45
days/25 °C for AP.

Introduction

Packaging technologies used in fresh and processed meat products are mainly classified as atmospheric
packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP) (Lee, 2010). In AP, the
composition of the air surrounding the food consists of 78% nitrogen (N2), 21% oxygen (O2), and a small
amount of carbon dioxide (CO2), water vapor, and other gases. With VP, the air surrounding the food is
removed, and a film with low O2 permeability is used to create the package. In this way, food spoilage that
can occur as a result of contact with O2 can be prevented. However, the most important disadvantage of VP is
that it provides a suitable medium for the growth and toxin production of anaerobic pathogens, such as
Clostridium botulinum. MAP prevents the harmful effects of these microbiological deteriorations in the VP on
the food (Han, 2005).

1 of 6 22/05/2023, 12:58
Effect of packaging method and storage temperature on quality propertie... https://www.sciencedirect.com/science/article/abs/pii/S0023643820301596

MAP is estimated to preserve the chemical, microbiological, and sensory properties of Turkish pastirma
better than AP (Gök, Obuz, & Akkaya, 2008). It has also been demonstrated that sliced pastirma can be stored
for 150 days under MAP (50% N2: 50% CO2) and, while the samples stored at 10 °C had higher levels of
thiobarbituric acid-reactive substances (TBARS), the color properties were better preserved in these meat
slices than those stored at 4 °C (Aksu & Kaya, 2005). Kim et al. (2014) reported that pH value, water content,
water activity (aw), total aerobic mesophilic bacteria (TAMB), and total Enterobacteriaceae counts of modified
atmosphere packaged dry-cured pork products were lower than vacuum packaged samples. Nonetheless, the
scores of sensory characteristics decreased in all samples during storage. Conversely, Iberian ham slices
showed better color maintenance (meat redness and fat whiteness), lower TBARS, and less rancid taste in
vacuum conditions than MAP (Parra et al., 2012).

Traditionally or naturally (in sun and shade) dried meat products are highly susceptible to microbial
deterioration during storage compared with meat products dried in a controlled manner since this
traditional process could be very time-consuming in drying due to a lack of a steady heat source and hard to
control moisture contents. In such products, the risk of emerging pathogen Listeria monocytogenes is
primarily concerned because the organism can grow in extreme conditions (low temperature, low pH and
low water activity) (Hygreeva & Pandey, 2016). In the design of Ready To Eat (RTE) meat product, the three
following barriers were considered (pasteurization, cold-drying and packaging of the product), in order to
obtain a very hygienic product, with a high nutritional value from beef. Accordingly, salt and preservatives
are used, and various techniques, such as steam pasteurization, ozonization, and high-pressure technology,
are applied to ensure food safety and extend the shelf life of these products (Andrés, Adamsen, Møller, Ruiz,
& Skibsted, 2006; del Olmo, Calzada, & Nuñez, 2014; Rubio, Martínez, García-Cachán, Rovira, & Jaime, 2007;
Zouaghi & Cantalejo, 2016). Cold drying is based on the principle that the air entering the drying cell is
cooled to below the dew point on a cold surface and that the moisture is retained by the cold surface. This
moisture-reduced air is then used in the drying process. Cold drying benefits the quality of biological
materials, despite the long processing time. In previous studies, in which the drying kinetics (Aykın-Dinçer &
Erbaş, 2019a) and quality characteristics (Aykın-Dinçer & Erbaş, 2019b) of cold-dried beef slices were
determined at various temperatures (10, 15, and 20 °C) and air flow rates (1, 2, 3, and 4 m/s) after
pasteurization, a low drying temperature and high air flow rate was shown to improve the properties of the
cold-dried samples. The characteristics of aw, pH, lipid oxidation, proteolytic activity, microbial counts and
sensory scores of dried meat products were affected differently by packaging methods and storage
conditions (Aksu & Kaya, 2005; Gök et al., 2008; Rubio et al., 2006). In the current work, these quality
characteristics of pasteurized and cold-dried beef slices were evaluated to investigate the shelf life in
different packaging conditions (MAP and AP) during storage (4 and 25 °C for 0, 15, 30, 45, 60, 75 and 90 days).

Section snippets

Material

The Longissimus dorsi muscles obtained from four different Simental cattle carcasses rested for 24 h after
slaughter were used as the study material. Fat and connective tissue on the surface of the muscles were
removed with a knife. The beef slices (146 × 56 × 2.5 mm) taken from the muscles were salted at 0.75% and
kept for 1 h under refrigerated conditions (+4 °C) for the salt diffusion. The salt crystals (0.75 g NaCl)

2 of 6 22/05/2023, 12:58
Effect of packaging method and storage temperature on quality propertie... https://www.sciencedirect.com/science/article/abs/pii/S0023643820301596

distributed uniformly to the surface of slices (100 g fresh meat) were…

Effect of storage temperature and storage time on gas composition

Temperature and storage time significantly (p < .05, p < .01) influenced the CO2 percentage in both packaging
methods (MAP and AP), and only the O2 amount (%) in the AP-type packaging (p < .01).

There was a significantly lower CO2 percentage in the headspace of the samples stored under MAP at 25 °C
than under MAP at 4 °C, and the CO2 amount decreased significantly as the storage time increased under
these conditions (Table 1). This observation could be because the samples had absorbed a…

Conclusion

In this study, quality properties and storage stability of Ready To Eat (RTE) meat product, which was
produced with the three barriers (pasteurization, cold-drying and packaging of the product), were
investigated. As the storage temperature and time increased, the percentage of headspace CO2 reduced in
MAP, while in AP, the CO2 percentage increased and the O2 percentage decreased as well. The aw of cold-
dried beef slices decreased from 0.91 to 0.88 during storage. The pH and NPN values were…

CRediT authorship contribution statement

Elif Aykın-Dinçer: Formal analysis, Data curation, Writing - original draft. Mustafa Erbaş: Formal analysis,
Data curation, Writing - original draft.…

Declaration of competing interest

The authors declare no conflict of interest.…

Acknowledgements
This study was supported on the project entitled “Designing a cold dryer for producing a minimally
processed dried meat and determining the drying and quality characteristics of dried meat product” by
Akdeniz University Scientific Research Projects Coordination Unit. Project Number: FBA-2016-1187.…

References (32)

E. Aykın-Dinçer et al.
Quality characteristics of cold-dried beef slices
Meat Science (2019)

R. Capita et al.
Effect of several packaging conditions on the microbiological, physicochemical and sensory
properties of ostrich steaks during refrigerated storage

3 of 6 22/05/2023, 12:58
Effect of packaging method and storage temperature on quality propertie... https://www.sciencedirect.com/science/article/abs/pii/S0023643820301596

Food Microbiology (2018)

I. Cilla et al.
Dry-cured ham quality and acceptability as affected by the preservation system used for retail
sale
Meat Science (2006)

F. Devlieghere et al.
Influence of dissolved carbon dioxide on the growth of spoilage bacteria
Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology (2000)

M. García-Esteban et al.
Optimization of instrumental colour analysis in dry-cured ham
Meat Science (2003)

V. Gök et al.
Effects of packaging method and storage time on the chemical, microbiological, and sensory
properties of Turkish pastirma – a dry cured beef product
Meat Science (2008)

D. Hygreeva et al.
Novel approaches in improving the quality and safety aspects of processed meat products
through high pressure processing technology-A review
Trends in Food Science & Technology (2016)

L.E. Jeremiah
Packaging alternatives to deliver fresh meat using short- or long-term distribution
Food Research International (2001)

G. Kaban
Changes in the composition of volatile compounds and in microbiological and physicochemical
parameters during pastırma processing
Meat Science (2009)

K.T. Lee
Quality and safety aspects of meat products as affected by various physical manipulations of
packaging materials
Meat Science (2010)

View more references

Cited by (4)

4 of 6 22/05/2023, 12:58
Effect of packaging method and storage temperature on quality propertie... https://www.sciencedirect.com/science/article/abs/pii/S0023643820301596

Olfactory visualization sensor system based on colorimetric sensor array and chemometric
methods for high precision assessing beef freshness
2022, Meat Science

Citation Excerpt :
…The data acquired from TVB-N and TVC experiments were statistically analyzed in SPSS 25 (SPSS Inc., Chicago, IL, USA),
and the results were expressed as mean ± standard error. According to National Standards of China (GB 2707–2016) and a
recent article (Aykın-Dinçer & Erbaş, 2020), the value of TVB-N less than 15 mg/100 g was considered as fresh beef while
the value between 15 and 20 mg/100 g referred to acceptable but less fresh, and the value higher than 20 mg/100 g
demonstrated inedible and spoiled. The TVC less than 4 log CFU/g was considered as fresh beef, while the TVC between 4
and 6 log CFU/g referred to less fresh, and the TVC higher than 6 log CFU/g demonstrated inedible and spoiled.…

Show abstract

Effects of different packaging methods and storage temperatures on physicochemical,

microbiological, textural and sensorial properties of emulsion-type sausage chips
2022, Journal of Stored Products Research

Citation Excerpt :
…Similarly, AP samples stored at 25 °C had higher TBARS levels on days 60, 90 and 120 compared to those stored at 4 °C
(P < 0.05). Aykın-Dinçer and Erbaş (2020) noted that the cold-dried beef slices stored at 4 °C had a lower TBARS value than
that stored at 25 °C. The texture is defined as all the rheological and structural properties of food products that can be
detected by means of the senses of vision, hearing, touch and kinesthetic (Kadam et al., 2015).…

Show abstract

Strategies and challenges for successful implementation of green economy concept: Edible
materials for meat products packaging
2021, Foods

Influence of electrostatic field on the quality attributes and volatile flavor compounds of dry-
cured beef during chill storage
2020, Foods

Recommended articles (6)

Research article

Authentication of paprika using HPLC-UV fingerprints

LWT, Volume 124, 2020, Article 109153
Show abstract

Research article

5 of 6 22/05/2023, 12:58
Effect of packaging method and storage temperature on quality propertie... https://www.sciencedirect.com/science/article/abs/pii/S0023643820301596

Effect of sodium chloride reduction on drying kinetics of restructured chicken jerky

Food Bioscience, Volume 19, 2017, pp. 156-162
Show abstract

Research article

Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls
Meat Science, Volume 171, 2021, Article 108292
Show abstract

Research article

Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp
(Cyprinus carpio L.) induced by freeze-thaw cycles
LWT, Volume 124, 2020, Article 109140
Show abstract

Research article

Effect of drying temperature on nutritional, functional and pasting properties and storage
stability of beef lung powder, a prospective protein ingredient for food supplements
LWT, Volume 161, 2022, Article 113315
Show abstract

Research article

Novel processing technologies for improving quality and storage stability of jerky: A review
LWT, Volume 151, 2021, Article 112179
Show abstract

View full text

© 2020 Elsevier Ltd. All rights reserved.

Copyright © 2023 Elsevier B.V. or its licensors or contributors.

ScienceDirect® is a registered trademark of Elsevier B.V.

6 of 6 22/05/2023, 12:58