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An investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum-packaged beef primals
Reid, R. Fanning, S. Whyte, P. Kerry, J. Bolton, D.
Reid, R.
Fanning, S.
Whyte, P.
Kerry, J.
Bolton, D.
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2017-01-12
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Reid, R., Fanning, S., Whyte, P., Kerry, J. and Bolton, D. (2017) 'An investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum-packaged beef primals', Letters in Applied Microbiology, 64(2), pp. 177-181. https://doi.org/10.1111/lam.12703
Abstract
The aim of this study was to investigate if rapid slurry chilling would retard or
prevent blown pack spoilage (BPS) of vacuum-packaged beef primals. Beef
primals were inoculated with Clostridium estertheticum subspp. estertheticum
(DSMZ 8809), C. estertheticum subspp. laramenise (DSMZ 14864) and
C. gasigenes (DSMZ 12272), and vacuum-packaged with and without heat
shrinkage (90°C for 3 s). These packs were then subjected to immediate
chilling in an ice slurry or using conventional blast chilling systems and stored
at 2°C for up to 100 days. The onset and progress of BPS was monitored using
the following scale; 0‑no gas bubbles in drip; 1‑gas bubbles in drip; 2‑loss of
vacuum; 3‑‘blown’; 4‑presence of sufficient gas inside the packs to produce
pack distension and 5‑tightly stretched, ‘overblown’ packs/packs leaking. Rapid
slurry chilling (as compared to conventional chilling) did not significantly
affect (P > 0.05) the time to the onset or progress of BPS. It was therefore
concluded that rapid chilling of vacuum-packaged beef primals, using an ice
slurry system, may not be used as a control intervention to prevent or retard
blown pack spoilage.