Some Biochemical and Organoleptic changes due to Microbial growth in Minced Beef packaged in Alluminium polyethylene trays and Stored under Chilled condition

Agunbiade, Shedrach Oludare and Akintobi, Olabiyi A and Ighodaro, Osasenaga Macdonald (2010) Some Biochemical and Organoleptic changes due to Microbial growth in Minced Beef packaged in Alluminium polyethylene trays and Stored under Chilled condition. Life Science Journa, 7 (2). pp. 47-51. ISSN 1097 – 8135

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Abstract

Abstract -Changes in the quality of minced beef were studied under two refrigerated conditions (1-20C and 5-70C) using some biochemical organoleptic and bacterial assays during a six-day period. Meat’s crude protein concentration remained constant (19.7-19.8%) in 4 days and 3 days at 1-20C and 5-70C respectively. There was an increase of only 0.4 to 0.6% and 0.9 to 1.4% during the 6 day period at 1-20C and 5-70C respectively. Between the 4th-6th day under both chill temperatures the meat has spoilt turning dark brown, slimy and putrid. This period coincided with meat’s bacteria log number of 8.6/g and above, increased alkalinity from 0.5 in fresh meat to between 4.3 and 5.7 ml of 0.02N HCl/g sample and increased total volatile nitrogen (TVN) from 12.6mgN/100g protein in the fresh state to between 23.8 and 39.8 mgN/100g protein under the two chill temperatures. The gradual increase of meat’s pH from 5.4 in fresh state to 5.8 at 1-20C in 5 days and 5.7 at 5-70C in 3 days, and its subsequent pronounced increase to between 6.1 and 6.9 may be ascribed to proteolysis on one hand. Increased TVN may also be responsible for the elevated meat’s pH and alkalinity in the spoiling meat. Minced meat for use in hamburger, corn beef, hotdog and other meat products may enjoy a shelf stability of only 3 day holding period under chill temperatures otherwise it is deemed unsafe for human consumption.

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