Location: Meat Safety and QualityTitle: An intervention applied to meat trimmings before grinding addressed a recurring spoilage and shelf-life problem in a commercial setting
|Bosilevac, Joseph - Mick|
|FEINBERG, JASON - Newly Weds Foods|
|MAEHLER, ROGER - Newly Weds Foods|
|OGUNRINOLA, YEMI - Vantage Foods, Chilliwack Service Centre|
Submitted to: Journal of Food Protection
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2020
Publication Date: 8/2/2020
Citation: Bosilevac, J.M., Feinberg, J., Maehler, R., Ogunrinola, Y. 2020. An intervention applied to meat trimmings before grinding addressed a recurring spoilage and shelf-life problem in a commercial setting. [Abstract]. International Association for Food Protection Conference, Cleveland Ohio, August 2-5, 2020, Virtual. Journal of Food Protection. 83(Supplement A):P1-178.
Technical Abstract: Introduction: "Meatloaf Mix” and “Chef’s Blend” are popular case-ready products composed of blended ground beef, veal, and pork. When addressing a common spoilage problem in these products of package bloating it is essential to also consider effects on pathogen proliferation. Therefore, functional ingredients that inhibit growth and increase susceptibility to heat of pathogens are good candidates for shelf life extension. Purpose. Determine the efficacy of applying Defenstat™ with and without vinegar to trim as an intervention to control spoilage. Methods. Ground beef/pork blend packaged in chubs and ground beef/veal/pork blend packaged in modified atmosphere packaging (MAP) trays were produced from meat trimmings treated with either Defenstat™, Defenstat™ plus dry vinegar, or no treatment (Control). On days 1,7,15 and 25 following production the levels of aerobic and anaerobic bacteria, psychrophiles, and lactic acid bacteria (LAB), as well as Carnobacteria, Leuconostoc, Brochothrix, Pseudomonas, Hafnia and Serratia were measured, while organoleptic qualities (odor, color, gas production) were monitored. The Day 1 products were evaluated by a consumer taste panel. Results. At Days 1,7, and 15 both treatments reduced chub meat blend aerobic and anaerobic plate counts by 1.6 log CFU/g, and MAP meat blend counts by 1.0 log CFU/g. At Day 25 aerobic and anaerobic plate counts were 2.2 and 1.2 log CFU/g lower than controls for chub and MAP products respectively. Specific spoilage organisms showed varying responses to the treatments by time, with Carnobacteria, Hafnia, and Serratia the most sensitive and Leuconostoc the least sensitive. Control products showed bloating and off odors on Day 7, while treatments remained unchanged through Day 25. Consumer taste panel rated treated products equal to, or preferred to controls Significance. The treatments reduced and limited the growth of spoilage organisms and addressed problems of shortened shelf life without adversely impacting consumer taste preference.