Original Articles
Vol. 1 No. 2 (2011)
https://doi.org/10.4081/ijfs.2011.772

SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT

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Received: 3 January 2013
Accepted: 3 January 2013
Published: 1 August 2011
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beef meat, shelf-life, food microbiology, Halal.

Authors

F. Piras
lucia.zoppi@pagepress.org
Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
S. Lamon
Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
D. Casti
Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
D. Meloni
Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
G. Coppa
Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
R. Mazzette
Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
Microbiological and chemical-physical characterization of Halal beef fresh and minced meat, vacuum-packaged and stored at +2°C and +8°C, were examined, at 0, 7, 14 and 21 days, to evaluate the shelf-life. Lactic Acid Bacteria and Coliforms were higher in samples stored at +8 °C, particularly in minced meat. Pseudomonas were the most prevalent flora in all the products, and the contamination level, above 4 log10 cfu/g, were reached at 7 days in all the samples and was maintained during the study. The shelf-life can be extended reducing the storage temperature (< +2°C), and improving the packaging conditions.

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1.
SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT. Ital J Food Safety [Internet]. 2011 Aug. 1 [cited 2026 Oct. 7];1(2):55-60. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.2.55

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