SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT

  • 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.

Abstract

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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Published
2011-08-01
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Original Articles
Keywords:
beef meat, shelf-life, food microbiology, Halal.
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How to Cite
Piras, F., Lamon, S., Casti, D., Meloni, D., Coppa, G., & Mazzette, R. (2011). SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT. Italian Journal of Food Safety, 1(2), 55-60. https://doi.org/10.4081/ijfs.2011.772