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House of Mateus Vila Real, Portugal

4 th W ORKSHOP OF COLD CHAIN MANAGEMENT Packaging strategies for Normal and DFD Maronesa beef Cristina Saraiva Bonn, 28 th September 2010

Packaging strategies for Normal and DFD Maronesa beef INTRODUCTION  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.

Packaging strategies for Normal and DFD Maronesa beef Introduction  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 Predictable reduction in conservation capacity The ideal conditions about meat packaging must be determined experimentally Microbiological, physicochemical and sensory characteristics

Packaging strategies for Normal and DFD Maronesa beef OBJECTIVES 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. 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 MATERIAL AND METHODS Bulls, 9-11 months, 90-150 kg of carcass weight. M. Longissimus thoracis et lumborum (n = 18). 24 h pm (day1) Measurement of pHu ½ left Muscles were divided into three groups of quality : Normal (pH u ≤5.8, n=6) Excision of muscle 4 th torác.V.- 4 th lomb.V. Moderate DFD (DFDmod, 5.8<pH u <6.2, n=6) DFD (pH u ≥6.2, n=6)

Packaging strategies for Normal and DFD Maronesa beef Material and Methods Type of packaging Pieces meat/ 1 day pm 3 Air 5 7 10 14 3 7 24 h pm (day1) 10 Vacuum ½ left 14 21 28 35 3 7 MAP 70/20 (70% O 2 +20%CO 2 +10% N 2 ) 10 14 21 3 7 MAP 50/40 (50% O 2 +40%CO 2 +10% N 2 ) 10 Excision of muscle 14 4 th torác.V.- 4 th lomb.V. 21 3 7 MAP 30/60 (30% O 2 +60%CO 2 +10% N 2 ) 10 14 21 28 6 samples at each time pm , by group of pH u and type of packaging

Packaging strategies for Normal and DFD Maronesa beef Material and Methods 6 samples at each time pm by group of pH u and type of packaging Total Time (days pm ) of storage (samples) By pH u 1 3 5 7 10 14 21 28 35 Package group: Air 6 6 6 6 6 6 - - - 36 Vaccum - 6 - 6 6 6 6 6 6 42 Normal MAP 70/20 - 6 - 6 6 6 6 - - 30 DFDmod MAP 50/40 - 6 - 6 6 6 6 - - 30 MAP 30/60 - 6 - 6 6 6 6 6 - 36 DFD Total 174 Total 522 Analyses time - Variable according to the type of packaging

Packaging strategies for Normal and DFD Maronesa beef Material and Methods At each time pm ▪ Lactic Acid Bacteria (LAB) ▪ Brochothrix thermosphacta ▪ Enterobacteriaceae ▪ Pseudomonas spp. 1. Microbiological determinations ▪ Fungi ▪ TVC at 30ºC ▪ TVC at 7ºC ▪ pH ▪ TBV-N 2. Physicochemical determinations ▪ Colour coordinates L*a*b* (at 0 and 60 min after opening the package) ▪ Colour (bright-red, dark-red, purple, brown) ▪ Surface of discoloration (SD) 3. Sensory Analysis ▪ 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 RESULTS ▪ LAB ▪ Brochothrix thermosphacta ▪ Enterobacteriaceae 1. Microbiological determinations ▪ Pseudomonas spp. ▪ Fungi ▪ TVC at 30ºC ▪ TVC at 7ºC

Packaging strategies for Normal and DFD Maronesa beef Results Microbiological parameters Brochothrix thermosphacta Ef. pH u t 7 ** t 10 * t 14 -t 28 *** (Log cfu/g) Air Vaccum Aerobiose Vácuo B. thermosphacta (log ufc/g) 10 10 9 9 t 3 ** t 10 -t 14 *** t 21 * Ef. Pack 8 8 7 7 pH u xPack ns 6 6 5 5 4 4 3 3 Normal 2 2 DFDmod 1 DFD 1 0 0 1 3 7 10 14 21 28 35 1 3 5 7 10 14 Dias post mortem Dias post mortem Days post mortem Days post mortem (Log cfu/g) AM 70/20 AM 30/60 AM 50/40 MAP 70/20 MAP 50/40 MAP 30/60 B. thermosphacta (log ufc/g) 10 10 10 9 9 9 8 8 8 7 7 7 6 6 6 5 5 5 4 4 4 3 3 3 2 2 2 1 1 1 0 0 0 1 3 7 10 14 21 1 3 7 10 14 21 1 3 7 10 14 21 28 Dias post mortem Dias post mortem Dias post mortem Days post mortem Days post mortem Days post mortem 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 Enterobacteriaceae Ef. pH u t 7- t 10 * t 14 *** t 21 ** (Log cfu/g) Air Vaccum Enterobacteriaceae (log ufc/g) Aerobiose Vácuo 10 10 t 7 * t 10 * t 14 -t 21 *** 9 9 Ef. Pack 8 8 7 pH u xPack 7 ns 6 6 5 5 4 4 3 3 Normal 2 DFDmod 2 1 DFD 1 0 0 1 3 7 10 14 21 28 35 1 3 5 7 10 14 Dias post mortem Dias post mortem Days post mortem Days post mortem (Log cfu/g) MAP 70/20 AM 70/20 MAP 50/40 MAP 30/60 AM 50/40 Enterobacteriaceae (log ufc/g) AM 30/60 10 10 10 9 9 9 8 8 8 7 7 7 6 6 6 5 5 5 4 4 4 3 3 3 2 2 2 1 1 1 0 0 0 1 3 7 10 14 21 1 3 7 10 14 21 1 3 7 10 14 21 28 Dias post mortem Dias post mortem Days post mortem Dias post mortem Days post mortem Days post mortem 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 Pseudomonas spp. Ef. pH u t 3 *** t 7 -t 14 *** t 35 *** Air Vaccum Pseudomonas spp. (log ufc/g) (Log cfu/g) Aerobiose Vácuo 10 10 t 3 -t 28 *** 9 9 Ef. Pack 8 8 pH u xPack 7 7 ns 6 6 5 5 4 4 3 3 Normal 2 2 DFDmod 1 DFD 1 0 0 1 3 7 10 14 21 28 35 1 3 5 7 10 14 Dias post mortem Dias post mortem Days post mortem Days post mortem (Log cfu/g) AM 50/40 MAP 70/20 AM 70/20 MAP 50/40 MAP 30/60 AM 30/60 Pseudomonas spp. (log ufc/g) 10 10 10 9 9 9 8 8 8 7 7 7 6 6 6 5 5 5 4 4 4 3 3 3 2 2 2 1 1 1 0 0 0 1 3 7 10 14 21 1 3 7 10 14 21 28 1 3 7 10 14 21 Dias post mortem Dias post mortem Dias post mortem Days post mortem Days post mortem Days post mortem Higher counts in meat with high pHu Lower levels in Modified Atmospheres containing high levels of CO 2 .

Packaging strategies for Normal and DFD Maronesa beef Results Microbiological parameters 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 ▪ pH ▪ TVB-N 2. Physicochemical parameters ▪ Colour coordinates L*a*b* (at 0 and 60 min after opening the package)

Packaging strategies for Normal and DFD Maronesa beef Results Physicochemical parameters TVB-N Ef. pH u t 1 *** t 5 * t 7 -t 14 ***t 21 -t 28 ** Air Air Vaccum Vaccum Aerobiose Vácuo 60 60 t 10 -t 14 *** Ef. Pack ABVT (mg NH 3 /100g) 50 50 t 7 * t 10 -t 14 *** pH u xPack 40 40 30 30 20 20 Normal TVB-N DFDmod 10 10 DFD 0 0 1 3 5 7 10 14 1 3 7 10 14 21 28 35 Dias post mortem Dias post mortem Days post mortem Days post mortem AM 70/20 AM 30/60 AM 50/40 MAP 70/20 MAP 50/40 MAP 30/60 MAP 70/20 MAP 50/40 MAP 30/60 60 60 60 ABVT (mg NH 3 /100g) 50 50 50 40 40 40 30 30 30 20 20 20 TVB-N 10 10 10 0 0 0 1 3 7 10 14 21 1 3 7 10 14 21 28 1 3 7 10 14 21 Dias post mortem Dias post mortem Days post mortem Dias post mortem Days post mortem Days post mortem 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 NH 3 /100g meat in t 14 .

Packaging strategies for Normal and DFD Maronesa beef Results ▪ pH ▪ TVB-N 2. Physicochemical parameters ▪ Colour coordinates L*a*b* (at 0 and 60 min after opening the package)