An investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum-packaged beef primals

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dc.contributor.authorReid, R.
dc.contributor.authorFanning, Séamus
dc.contributor.authorWhyte, P.
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorBolton, Declan
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2017-05-18T14:27:05Z
dc.date.available2017-05-18T14:27:05Z
dc.date.issued2016-12-16
dc.date.updated2017-05-18T14:18:16Z
dc.description.abstractThe 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. Significance and Impact of the Study: This study adds to our growing understanding of blown pack spoilage of vacuum-packaged beef primals and suggests that rapid chilling of vacuum-packaged beef primals is not a control option for the beef industry. The results suggest that neither eliminating the heat shrinkage step nor rapid chilling of vacuum-packaged beef retard the time to blown pack spoilage.en
dc.description.sponsorshipDepartment of Agriculture, Fisheries and Food, Ireland (Food Institutional Research Measure (FIRM) )en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationReid, 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. doi:10.1111/lam.12703en
dc.identifier.doi10.1111/lam.12703
dc.identifier.endpage181en
dc.identifier.issn1472-765X
dc.identifier.issued2en
dc.identifier.journaltitleLetters In Applied Microbiologyen
dc.identifier.startpage177en
dc.identifier.urihttps://hdl.handle.net/10468/3996
dc.identifier.volume64en
dc.language.isoenen
dc.publisherWiley
dc.rights© 2016 The Society for Applied Microbiology. Published by Wiley. This is the peer reviewed version of the following article: (2017), An investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum-packaged beef primals. Lett Appl Microbiol, 64: 177–181, which has been published in final form at http://dx.doi.org/10.1111/lam.12703. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. http://olabout.wiley.com/WileyCDA/Section/id-820227.html#termsen
dc.subjectBeefen
dc.subjectBlown pack spoilageen
dc.subjectClostridium estertheticumen
dc.subjectClostridium gasigenesen
dc.subjectRapid chillingen
dc.subjectSpoilageen
dc.titleAn investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum-packaged beef primalsen
dc.typeArticle (peer-reviewed)en
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