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Packaging strategies for
Normal and DFD Maronesa beef
4th WORKSHOP OF COLD CHAIN MANAGEMENT
Cristina SaraivaBonn, 28th September 2010
The intrinsic value of beef and its origin associated with a local breed
(breed of cattle Maronesa- Protected Origin Denomination) and a
system of ecologically sustainable production
a product of high commercial value and wide acceptability by consumers.
INTRODUCTION
Packaging strategies for Normal and DFD Maronesa beef
The breed of cattle Maronesa produced in a
mountain system in the North of Portugal, is
limited to the region of “Serra of Alvão, Marão and
Padrela”
Packaging strategies for Normal and DFD Maronesa beef
Introduction
It is raised in small family farms, in a mixed system
of housing and grazing.
Packaging strategies for Normal and DFD Maronesa beef
Introduction
In the production system it is known that the DFD (Dark, Firm, Dry)
post mortem condition occurs in this meat
Microbiological, physicochemical and sensory
characteristics
Predictable reduction in conservation capacity
Packaging strategies for Normal and DFD Maronesa beef
Introduction
The ideal conditions about meat packaging
must be determined experimentally
Evaluate the effects of pHu and the type of packaging in the
conservation of beef (longissimus thoracis et lumborum) during the
time of storage
1. Microbiological parameters
2. Physicochemical parameters
3. Sensory analysis
4. Analysis of the composition of the volatile fraction.
OBJECTIVES
Understand the phenomena underlying the deterioration
and determine the best conditions of packed beef
(Normal, moderate DFD and DFD).
Packaging strategies for Normal and DFD Maronesa beef
Bulls, 9-11 months, 90-150 kg of carcass weight.
M. Longissimus thoracis et lumborum (n = 18).
MATERIAL AND METHODS
Muscles were divided into three groups of quality :
Normal (pHu≤5.8, n=6)
Moderate DFD (DFDmod, 5.8<pHu<6.2, n=6)
DFD (pHu≥6.2, n=6)
Excision of muscle
4th torác.V.- 4th lomb.V.
24 h pm (day1)
½ left Measurement of pHu
Packaging strategies for Normal and DFD Maronesa beef
1
3
5
7
10
14
3
7
10
14
21
28
35
3
7
10
14
21
3
7
10
14
21
3
7
10
14
21
28
Pieces meat/
day pm
Air
Vacuum
MAP70/20 (70% O2+20%CO2+10% N2)
MAP50/40 (50% O2+40%CO2+10% N2)
MAP30/60 (30% O2+60%CO2+10% N2)
Type of packaging
6 samples at each time pm, by group of pHu and type
of packaging
Excision of muscle
4th torác.V.- 4th lomb.V.
24 h pm (day1)
½ left
Packaging strategies for Normal and DFD Maronesa beef
Material and Methods
By pHu
group:
Normal
DFDmod
DFD
Package
Time (days pm) of storageTotal
(samples)1 3 5 7 10 14 21 28 35
Air 6 6 6 6 6 6 - - - 36
Vaccum - 6 - 6 6 6 6 6 6 42
MAP70/20 - 6 - 6 6 6 6 - - 30
MAP50/40 - 6 - 6 6 6 6 - - 30
MAP30/60 - 6 - 6 6 6 6 6 - 36
Total 174
Total 522
6 samples at each time pm
by group of pHu and type of packaging
Packaging strategies for Normal and DFD Maronesa beef
Material and Methods
Analyses time - Variable according to the type of packaging
At each time pm
1. Microbiological determinations
▪ Lactic Acid Bacteria (LAB)
▪ Brochothrix thermosphacta
▪ Enterobacteriaceae
▪ Pseudomonas spp.
▪ Fungi
▪ TVC at 30ºC
▪ TVC at 7ºC
2. Physicochemical determinations
▪ pH
▪ TBV-N▪ Colour coordinates L*a*b*
(at 0 and 60 min after opening the
package)
3. Sensory Analysis
▪ Colour (bright-red, dark-red, purple, brown)
▪ Surface of discoloration (SD)
▪ Intensity of spoiled odour /Off-odour
▪ Type of odour detected (putrid, acidic / sour, ammoniacal,
rancid, butter, sweetened, other)
▪ Overall assessment of freshness
Packaging strategies for Normal and DFD Maronesa beef
Material and Methods
RESULTS
1. Microbiological determinations
▪ LAB
▪ Brochothrix thermosphacta
▪ Enterobacteriaceae
▪ Pseudomonas spp.
▪ Fungi
▪ TVC at 30ºC
▪ TVC at 7ºC
Packaging strategies for Normal and DFD Maronesa beef
Brochothrix thermosphacta
Top scores were observed in meat with higher pHu.
In MAP, the high carbon dioxide content showed some delay in development.
Packaging strategies for Normal and DFD Maronesa beef
Results
Microbiological parameters
AM30/60
Dias post mortem
1 3 7 10 14 21 28
0
1
2
3
4
5
6
7
8
9
10AM50/40
Dias post mortem
1 3 7 10 14 21
0
1
2
3
4
5
6
7
8
9
10
Aerobiose
Dias post mortem
1 3 5 7 10 14
B. th
erm
os
ph
ac
ta (
log
ufc
/g)
0
1
2
3
4
5
6
7
8
9
10 Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
0
1
2
3
4
5
6
7
8
9
10
Normal
DFDmod
DFD
AM70/20
Dias post mortem
1 3 7 10 14 21
B. th
erm
os
ph
ac
ta (
log
ufc
/g)
0
1
2
3
4
5
6
7
8
9
10
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Days post mortem
Days post mortem Days post mortem Days post mortem
Days post mortem
Ef. pHu t7** t10* t14-t28***
Ef. Pack t3** t10-t14*** t21*
pHu xPack ns
(Lo
g c
fu/g
)(L
og
cfu
/g)
AM50/40
Dias post mortem
1 3 7 10 14 21
0
1
2
3
4
5
6
7
8
9
10
Aerobiose
Dias post mortem
1 3 5 7 10 14
En
tero
bacte
riaceae (
log
ufc
/g)
0
1
2
3
4
5
6
7
8
9
10 Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
0
1
2
3
4
5
6
7
8
9
10
Normal
DFDmod
DFD
AM70/20
Dias post mortem
1 3 7 10 14 21
En
tero
bacte
riaceae (
log
ufc
/g)
0
1
2
3
4
5
6
7
8
9
10 AM30/60
Dias post mortem
1 3 7 10 14 21 28
0
1
2
3
4
5
6
7
8
9
10
Enterobacteriaceae
Ef. pHu t7-t10* t14*** t21**
Ef. Pack t7* t10* t14-t21***
pHu xPack ns
Enterobacteriaceae presented a moderate development; Higher levels in DFD meat.
The modified atmospheres showed to be a good strategy to inhibit this microflora.
Packaging strategies for Normal and DFD Maronesa beef
Results
Microbiological parameters
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Days post mortem
Days post mortem Days post mortem Days post mortem
Days post mortem
(Lo
g c
fu/g
)(L
og
cfu
/g)
Pseudomonas spp.
AM30/60
Dias post mortem
1 3 7 10 14 21 28
0
1
2
3
4
5
6
7
8
9
10AM50/40
Dias post mortem
1 3 7 10 14 21
0
1
2
3
4
5
6
7
8
9
10
Aerobiose
Dias post mortem
1 3 5 7 10 14
Ps
eu
do
mo
na
s s
pp
. (l
og
ufc
/g)
0
1
2
3
4
5
6
7
8
9
10
AM70/20
Dias post mortem
1 3 7 10 14 21
Ps
eu
do
mo
na
s s
pp
. (l
og
ufc
/g)
0
1
2
3
4
5
6
7
8
9
10
Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
0
1
2
3
4
5
6
7
8
9
10
Normal
DFDmod
DFD
Ef. pHu t3*** t7-t14*** t35***
Ef. Pack t3-t28***
pHu xPack ns
Higher counts in meat with high pHu
Lower levels in Modified Atmospheres containing high levels of CO2.
Packaging strategies for Normal and DFD Maronesa beef
Results
Microbiological parameters
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Days post mortem
Days post mortem Days post mortem Days post mortem
Days post mortem
(Lo
g c
fu/g
)(L
og
cfu
/g)
The microflora was influenced by the effects under study
but there was no interaction between them.
The pHu influenced the behavior of microorganisms – however the differences
are located between 1 and 2 log (cfu /g).
The content of carbon dioxide was important to inhibit most of the
microorganisms.
Packaging strategies for Normal and DFD Maronesa beef
Results
Microbiological parameters
2. Physicochemical parameters
▪ pH
▪ TVB-N
▪ Colour coordinates L*a*b*
(at 0 and 60 min after opening
the package)
Packaging strategies for Normal and DFD Maronesa beef
Results
Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
0
10
20
30
40
50
60
Normal
DFDmod
DFD
TVB-N
Ef. pHu t1*** t5* t7-t14***t21-t28**
Ef. Pack t10-t14***
pHu xPack t7* t10-t14***
TVB-N evolved in a moderate way on meat packed under vacuum and MAP.
In aerobic conditions was observed a negative effect of DFD condition,
with values of 45.67 mg NH3/100g meat in t14.
Packaging strategies for Normal and DFD Maronesa beef
Results
Physicochemical parameters
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Vaccum
AM50/40
Dias post mortem
1 3 7 10 14 21
0
10
20
30
40
50
60AM30/60
Dias post mortem
1 3 7 10 14 21 28
0
10
20
30
40
50
60
Aerobiose
Dias post mortem
1 3 5 7 10 14
AB
VT
(m
g N
H3/1
00g
)
0
10
20
30
40
50
60
AM70/20
Dias post mortem
1 3 7 10 14 21
AB
VT
(m
g N
H3/1
00g
)
0
10
20
30
40
50
60
TV
B-N
TV
B-N
Air
MAP70/20 MAP30/60MAP50/40
Days post mortem Days post mortem Days post mortem
Days post mortemDays post mortem
2. Physicochemical parameters
▪ pH
▪ TVB-N
▪ Colour coordinates L*a*b*
(at 0 and 60 min after opening
the package)
Packaging strategies for Normal and DFD Maronesa beef
Results
Parameter a0*
AM30/60
Dias post mortem
1 3 7 10 14 21 28
68
1012141618202224262830AM50/40
Dias post mortem
1 3 7 10 14 21
68
1012141618202224262830AM70/20
Dias post mortem
1 3 7 10 14 21
a0*
68
1012141618202224262830
Aerobiose
Dias post mortem
1 3 5 7 10 14
a0*
68
1012141618202224262830 Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
68
1012141618202224262830
Normal
DFDmod
DFD
Ef. pHu t3-t21***t28-t35**
Ef. Pack t3-t28***
pHu xPack t3* t7-t28***
The parameter a* was markedly influenced by pHu, type of packaging and
interaction between them
Packaging strategies for Normal and DFD Maronesa beef
Results
Physicochemical parameters
Days post mortem Days post mortem Days post mortem
Days post mortemDays post mortem
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Parameter a60*
AM30/60
Dias post mortem
1 3 7 10 14 21 28
68
1012141618202224262830AM50/40
Dias post mortem
1 3 7 10 14 21
68
1012141618202224262830
Aerobiose
Dias post mortem
1 3 5 7 10 14
a6
0*
68
1012141618202224262830
AM70/20
Dias post mortem
1 3 7 10 14 21
a6
0*
68
1012141618202224262830
Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
68
1012141618202224262830
Normal
DFDmod
DFD
Ef. pHu t1* t3-t21*** t35***
Ef. Pack t3-t28***
pHu xPack t7-t28***
Normal meat packed in Modified Atmospheres proved to be less red;
Redness was only significative in Normal meat packaged under vacuum.
Packaging strategies for Normal and DFD Maronesa beef
Results
Physicochemical parameters
Days post mortemDays post mortemDays post mortem
Days post mortemDays post mortem Days post mortem
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Packaging strategies for Normal and DFD Maronesa beef
Results
▪ Colour (bright-red, dark-red, purple, brown)
▪ Surface of discoloration (SD)
▪ Intensity of spoiled odour /Off-odour
▪ Type of odour detected (putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,
other)
▪ Overall assessment of freshness
3. Sensory analysis
Packaging strategies for Normal and DFD Maronesa beef
Results
▪ Colour (bright-red, dark-red, purple, brown)
▪ Surface of discoloration (SD)
▪ Intensity of spoiled odour /Off-odour
▪ Type of odour detected (putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,
other)
▪ Overall assessment of freshness
3. Sensory analysis
Red-Bright Colour (P) (1-5)
Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
0
1
2
3
4
5
Normal
DFDmod
DFD
Aerobiose
Dias post mortem
1 3 5 7 10 14
Co
r v
erm
elh
o-v
ivo
(E
)
0
1
2
3
4
5
AM30/60
Dias post mortem
1 3 7 10 14 21 28
0
1
2
3
4
5AM50/40
Dias post mortem
1 3 7 10 14 21
0
1
2
3
4
5AM70/20
Dias post mortem
1 3 7 10 14 21
Co
r v
erm
elh
o-v
ivo
(E
)
0
1
2
3
4
5
Ef. pHu t3*** t7-t21*** t28-t35*
Ef. Pack t3-t21*** t28**
pHu xPack t7-t21*** t28*
Packaging strategies for Normal and DFD Maronesa beef
Results
Sensory analysis
Air Vaccum
MAP70/20 MAP30/60MAP50/40
(P)
Bri
gh
t-re
d c
olo
ur
(P)
Bri
gh
t-re
d c
olo
ur
(P)
Days post mortem Days post mortem
Days post mortemDays post mortem Days post mortem
Bright-red Colour (1-5)
Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
0
1
2
3
4
5
Normal
DFDmod
DFD
Aerobiose
Dias post mortem
1 3 5 7 10 14
Co
r v
erm
elh
o-v
ivo
0
1
2
3
4
5
AM30/60
Dias post mortem
1 3 7 10 14 21 28
0
1
2
3
4
5AM50/40
Dias post mortem
1 3 7 10 14 21
0
1
2
3
4
5AM70/20
Dias post mortem
1 3 7 10 14 21
Co
r v
erm
elh
o-v
ivo
0
1
2
3
4
5
Ef. pHu t1* t3*** t10-t14** t21*** t35***
Ef. Pack t3** t7-t28***
pHu xPack t7-t28***
The colour bright-red followed a distribution similar to a* parameter
(r of 0,67, p<0,001)
Packaging strategies for Normal and DFD Maronesa beef
Results
Sensory analysis
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Bri
gh
t-re
d c
olo
ur
Bri
gh
t-re
d c
olo
ur
Days post mortem Days post mortem
Days post mortemDays post mortem Days post mortem
Presented a less intensity on this attribute.
In these samples,
the bright-red colour was replaced by brown colour.
Normal meat samples packed
aerobically and in MAP
Packaging strategies for Normal and DFD Maronesa beef
Results
Sensory analysis
Bright-red Colour (1-5)
Packaging strategies for Normal and DFD Maronesa beef
Results
▪ Colour (bright-red, dark-red, purple, brown)
▪ Surface of discoloration (SD)
▪ Intensity of spoiled odour /Off-odour
▪ Type of odour detected (putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,
other)
▪ Overall assessment of freshness
3. Sensory analysis
Brown colour (P) (1-5)
Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
0
1
2
3
4
5
Normal
DFDmod
DFD
Aerobiose
Dias post mortem
1 3 5 7 10 14
Co
r c
as
tan
ha
(E
)
0
1
2
3
4
5
AM30/60
Dias post mortem
1 3 7 10 14 21 28
0
1
2
3
4
5AM70/20
Dias post mortem
1 3 7 10 14 21
Co
r c
as
tan
ha
(E
)
0
1
2
3
4
5 AM50/40
Dias post mortem
1 3 7 10 14 21
0
2
4
Ef. pHu t5** t7-t21*** t28*
Ef. Pack t3* t7-t28***
pHu xPack t7-t21*** t28*
Packaging strategies for Normal and DFD Maronesa beef
Results
Sensory analysis
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Bro
wn
co
lou
r (P
)B
row
n c
olo
ur
(P)
Days post mortem Days post mortem Days post mortem
Days post mortemDays post mortem
Brown colour (1-5)
Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
0
1
2
3
4
5
Normal
DFDmod
DFD
Aerobiose
Dias post mortem
1 3 5 7 10 14
Co
r c
as
tan
ha
0
1
2
3
4
5
AM30/60
Dias post mortem
1 3 7 10 14 21 28
0
1
2
3
4
5AM70/20
Dias post mortem
1 3 7 10 14 21
Co
r c
as
tan
ha
0
1
2
3
4
5 AM50/40
Dias post mortem
1 3 7 10 14 21
0
1
2
3
4
5
Ef. pHu t5** t7-t21***
Ef. Pack t7-t28***
pHu xPack t7-t21***
Packaging strategies for Normal and DFD Maronesa beef
Results
Sensory analysis
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Bro
wn
co
lou
r B
row
n c
olo
ur
Days post mortem Days post mortem
Days post mortemDays post mortem Days post mortem
Packaging strategies for Normal and DFD Maronesa beef
Results
▪ Colour (bright-red, dark-red, purple, brown)
▪ Surface of discoloration (SD)
▪ Intensity of spoiled odour /Off-odour
▪ Type of odour detected (putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,
other)
▪ Overall assessment of freshness
3. Sensory analysis
Intensity of Spoiled odour (1-7)
Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
1
2
3
4
5
6
7
Normal
DFDmod
DFD
Aerobiose
Dias post mortem
1 3 5 7 10 14
Ch
eir
o a
dete
rio
rad
o
1
2
3
4
5
6
7
AM30/60
Dias post mortem
1 3 7 10 14 21 28
1
2
3
4
5
6
7AM70/20
Dias post mortem
1 3 7 10 14 21
Ch
eir
o a
dete
rio
rad
o
1
2
3
4
5
6
7 AM50/40
Dias post mortem
1 3 7 10 14 21
1
2
3
4
5
6
7
Ef. pHu t10*** t14** t21***
Ef. Pack t7** t10-t28***
pHu xPack t21** t28*
Packaging strategies for Normal and DFD Maronesa beef
Results
Sensory analysis
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Inte
ns
ity o
f s
po
ile
d o
do
ur
Inte
ns
ity o
f s
po
ile
d o
do
ur
Days post mortem Days post mortem
Days post mortemDays post mortem Days post mortem
Packaging strategies for Normal and DFD Maronesa beef
Results
▪ Colour (bright-red, dark-red, purple, brown)
▪ Surface of discoloration (SD)
▪ Intensity of spoiled odour /Off-odour
▪ Type of odour detected (putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,
other)
▪ Overall assessment of freshness
3. Sensory analysis
Packaging strategies for Normal and DFD Maronesa beef
Results
▪ Colour (bright-red, dark-red, purple, brown)
▪ Surface of discoloration (SD)
▪ Intensity of spoiled odour /Off-odour
▪ Type of odour detected (putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,
other)
▪ Overall assessment of freshness
3. Sensory analysis
Time (days post mortem)
1 3 5 7 10 14 21 28 35
FREQUENCIES
Air
Normal 2,6 (38) 2,8 (36) 2,6 (39) 5,0 (40) 17,9 (39) 67,5 (40) - - -
DFDmod 0,0 (36) 2,4 (41) 5,6 (36) 14,0 (43) 22,5 (40) 65,9 (44) - - -
DFD 2,8 (36) 0,0 (44) 6,4 (47) 4,8 (42) 50,0 (44) 77,5 (40) - - -
Vaccum
Normal - 2,8 (36) - 0,0 (40) 0,0 (40) 2,6 (39) 0,0 (41) 2,4 (42) 0,0 (36)
DFDmod - 13,9 (36) - 2,2 (46) 0,0 (41) 2,3 (44) 2,4 (42) 19,0 (42) 61,1 (36)
DFD - 0,0 (44) - 0,0 (44) 0,0 (41) 0,0 (41) 4,7 (43) 30,6 (36) 55,6 (36)
MAP70/20
Normal - 2,8 (36) - 0,0 (38) 0,0 (41) 11,6 (43) 20,5 (39) - -
DFDmod - 2,9 (42) - 6,7 (45) 4,8 (42) 2,3 (44) 0,0 (42) - -
DFD - 0,0 (44) - 0,0 (43) 0,0 (41) 17,9 (39) 12,5 (40) - -
MAP50/40
Normal - 2,8 (36) - 0,0 (36) 0,0 (40) 7,3 (41) 12,2 (41) - -
DFDmod - 4,8 (42) - 4,4 (45) 0,0 (42) 2,3 (44) 2,3 (43) - -
DFD - 4,8 (42) - 0,0 (42) 0,0 (43) 2,6 (39) 17,4 (39) - -
MAP30/60
Normal - 0,0 (36) - 0,0 (39) 0,0 (42) 7,3 (41) 12, 8 (39) 12,2 (41) -
DFDmod - 2,3 (43) - 0,0 (46) 0,0 (42) 0,0 (44) 0,0 (41) 12,5 (40) -
DFD - 4,5 (44) - 2,3 (44) 0,0 (44) 2,5 (40) 0,0 (38) 13,9 (36) -
Type of odour detected
Putrid odour
Higher frequency of occurrence - samples with higher microbial counts were observed in last days
(air and vacuum in more advanced times), particularly in meat with higher pHu.
Packaging strategies for Normal and DFD Maronesa beef
Results
Sensory analysis
Packaging strategies for Normal and DFD Maronesa beef
Results
▪ Colour (bright-red, dark-red, purple, brown)
▪ Surface of discoloration (SD)
▪ Intensity of spoiled odour /Off-odour
▪ Type of odour detected (putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,
other)
▪ Overall assessment of freshness
3. Sensory analysis
time (days pm)
1 3 5 7 10 14 21 28 35
FREQUENCIES
Air
Normal 0,0 (38) 0,0 (36) 0,0 (39) 2,5 (40) 2,6 (39) 0,0 (40) - - -
DFDmod 0,0 (36) 0,0 (41) 0,0 (36) 0,0 (43) 0,0 (40) 0,0 (44) - - -
DFD 2,8 (36) 0,0 (44) 0,0 (47) 2,4 (42) 2,3 (44) 2,5 (40) - - -
Vaccum
Normal - 0,0 (36) - 0,0 (40) 0,0 (40) 0,0 (39) 0,0 (41) 0,0 (42) 0,0 (36)
DFDmod - 0,0 (36) - 0,0 (46) 0,0 (41) 2,3 (44) 0,0 (42) 2,4 (42) 0,0 (36)
DFD - 2,3 (44) - 0,0 (44) 0,0 (41) 0,0 (41) 0,0 (43) 2,8 (36) 0,0 (36)
MAP70/20
Normal - 0,0 (36) - 0,0 (38) 2,4 (41) 27,9 (43) 38,5 (39) - -
DFDmod - 2,4 (42) - 0,0 (45) 0,0 (42) 0,0 (44) 2,4 (42) - -
DFD - 2,3 (44) - 2,3 (43) 0,0 (41) 2,6 (39) 2,5 (40) - -
MAP50/40
Normal - 2,8 (36) - 0,0 (36) 0,0 (40) 7,3 (41) 12,2 (41) - -
DFDmod - 0,0 (42) - 0,0 (45) 0,0 (42) 2,3 (44) 2,3 (43) - -
DFD - 0,0 (42) - 2,4 (42) 0,0 (43) 2,6 (39) 17,4 (39) - -
MAP30/60
Normal - 0,0 (36) - 0,0 (39) 2,4 (42) 26,8 (41) 43,6 (39) 11,5 (41) -
DFDmod - 0,0 (43) - 2,2 (46) 2,4 (42) 4,5 (44) 7,3 (41) 20,0 (40) -
DFD - 0,0 (44) - 2,3 (44) 2,3 (44) 7,5 (40) 2,5 (38) 13,9 (36) -
Rancid odour
Higher frequency of occurrence in Normal meat
in MAP;
brown colour and rancid odour – common origin
(Independent of the microflora)
Packaging strategies for Normal and DFD Maronesa beef
Results
Sensory analysis
Type of odour detected
Packaging strategies for Normal and DFD Maronesa beef
Results
▪ Colour (bright-red, dark-red, purple, brown)
▪ Surface of discoloration (SD)
▪ Intensity of spoiled odour /Off-odour
▪ Type of odour detected (putrid, acidic/ sour, ammoniacal, rancid, butter, sweetened,
other)
▪ Overall assessment of freshness
3. Sensory analysis
Overall assessment of freshness (P)
Aerobiose
Dias post mortem
1 3 5 7 10 14
Ap
recia
çã
o g
lob
al (E
)
1
2
3
4
5
6
7 Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
1
2
3
4
5
6
7
Normal
DFDmod
DFD
AM30/60
Dias post mortem
1 3 7 10 14 21 28
1
2
3
4
5
6
7AM50/40
Dias post mortem
1 3 7 10 14 21
1
2
3
4
5
6
7AM70/20
Dias post mortem
1 3 7 10 14 21
Ap
recia
çã
o g
lob
al (E
)
1
2
3
4
5
6
7
Ef. pHu t7-t21***
Ef. Pack t3-t28***
pHu xPack t7-t21***
Packaging strategies for Normal and DFD Maronesa beef
Results
Sensory analysis
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Ove
rall
as
se
ss
me
nt
of
fres
hn
es
s (
P)
Ove
rall
as
se
ss
me
nt
of
fres
hn
es
s (
P)
Days post mortem Days post mortem
Days post mortemDays post mortem Days post mortem
Vácuo
Dias post mortem
1 3 7 10 14 21 28 35
1
2
3
4
5
6
7
Normal
DFDmod
DFD
Aerobiose
Dias post mortem
1 3 5 7 10 14
Ap
recia
çã
o g
lob
al
1
2
3
4
5
6
7
AM30/60
Dias post mortem
1 3 7 10 14 21 28
1
2
3
4
5
6
7AM50/40
Dias post mortem
1 3 7 10 14 21
1
2
3
4
5
6
7AM70/20
Dias post mortem
1 3 7 10 14 21
Ap
recia
çã
o g
lob
al
1
2
3
4
5
6
7
Ef. pHu t5** t7-t21*** t35*
Ef. Pack t7-t28***
pHu xPack t10* t14-t21*** t35*
Packaging strategies for Normal and DFD Maronesa beef
Results
Sensory analysis
Air Vaccum
MAP70/20 MAP30/60MAP50/40
Overall assessment of freshness
Ove
rall
as
se
ss
me
nt
of
fres
hn
es
s
Ove
rall
as
se
ss
me
nt
of
fres
hn
es
s
Days post mortem Days post mortem
Days post mortemDays post mortem Days post mortem
Relationship between microbiological,
physicochemical and sensory variables
Packaging strategies for Normal and DFD Maronesa beef
Results
L0*
a0*
b0*
L60*
a60*
b60*
SD(P)
AG(P)
SD
Off-od
AG
Brown(P)
Brown
Purple(P)
Purple
Dark-red
Bright-red(P)Bright-red
LABBT
Ent.
Mes. Pseud.
Psi.
Fung.TBV-N
-1
0
1
-1 0 1
PC1 (25 %)
PC
2 (
22 %
)
Packaging strategies for Normal and DFD Maronesa beef
Results
Relationship between microbiological, physicochemical and sensory variables
L0*
a0*
b0*
L60*
a60*
b60*
SD(P)
AG(P)
SD
Off-od
AG
Brown(P)
Brown
Purple(P)
Purple
Dark-red
Bright-red(P)Bright-red
LABBT
Ent.
Mes. Pseud.
Psi.
Fung.TBV-N
-1
0
1
-1 0 1
PC1 (25 %)
PC
2 (
22 %
)
Packaging strategies for Normal and DFD Maronesa beef
Results
Relationship between microbiological, physicochemical and sensory variables
L0*
a0*
b0*
L60*
a60*
b60*
SD(P)
AG(P)
SD
Off-od
AG
Brown(P)
Brown
Purple(P)
Purple
Dark-red
Bright-red(P)Bright-red
LABBT
Ent.
Mes. Pseud.
Psi.
Fung.TBV-N
-1
0
1
-1 0 1
PC1 (25 %)
PC
2 (
22 %
)
Packaging strategies for Normal and DFD Maronesa beef
Results
Relationship between microbiological, physicochemical and sensory variables
L0*
a0*
b0*
L60*
a60*
b60*
SD(P)
AG(P)
SD
Off-od
AG
Brown(P)
Brown
Purple(P)
Purple
Dark-red
Bright-red(P)
Bright-red
LABBT
Ent.
Mes.
Pseud.
Psi.
Fung.
TBV-N
-1
0
1
-1 0 1
PC1 (25 %)
PC
3 (2
3 %
)
Packaging strategies for Normal and DFD Maronesa beef
Results
Relationship between microbiological, physicochemical and sensory variables
L0*
a0*
b0*
L60*
a60*
b60*
SD(P)
AG(P)
SD
Off-od
AG
Brown(P)
Brown
Purple(P)
Purple
Dark-red
Bright-red(P)
Bright-red
LABBT
Ent.
Mes.
Pseud.
Psi.
Fung.
TBV-N
-1
0
1
-1 0 1
PC1 (25 %)
PC
3 (2
3 %
)
Packaging strategies for Normal and DFD Maronesa beef
Results
Relationship between microbiological, physicochemical and sensory variables
CONCLUSIONS
The pHu group and the type of packaging
of breed Maronesa beef
influence on various parameters associated with
its freshness
Packaging strategies for Normal and DFD Maronesa beef
The deterioration of the meat was marked by two types
of phenomena
microbiological aspects were in the origin of its
deterioration, particularly in high pHu meat
In meat packed aerobically and in vacuum
Packaging strategies for Normal and DFD Maronesa beef
Conclusions
Instability of the red colour and lipid oxidation
In meat packed in MAP,
and particularly in meat with Normal pHu
Depreciation of its freshness
Packaging strategies for Normal and DFD Maronesa beef
Conclusions
The deterioration of the meat was marked by two types
of phenomena
VacuumParticularly for Normal meat
MAP70/20 and MAP50/40for meat with high pHu
The most effective
packaging solutions
Packaging strategies for Normal and DFD Maronesa beef
Conclusions
Thank you for
your attention
Acknowledgment
This work was financially supported by AGRO Program (8.1) from Portuguese Agriculture Ministry.
Cristina SaraivaUniversity of Trás-os-Montes and Alto Douro (UTAD), School of Agrary and Veterinary Sciences,
Veterinary Science Department, Veterinary and Animal Science Research Center,
apartado 1013, P2, 5000-801 Vila Real, Portugal.
e-mail: [email protected]
Phone: (00 351) 259 350510
Fax: (00 351) 259 350480
Acknowledgment
This work was financially supported by AGRO Program (8.1) from Portuguese Agriculture Ministry.