Study on the shelf life of vacuum-packed matured beef

Abstract

The research conducted on the quality and safety characteristics of matured beef, packaged in polyethylene foil, aimed to optimize the shelf life of this food product. The investigations were carried out on samples taken from the local producer and the organoleptic properties (external appearance, cross-sectional appearance, consistency, odor and color) which present appreciable characteristics, and the physicochemical indices (pH value, protein, fat content, peroxidase and peroxidase reaction, etc. were evaluated) demonstrated the requirements in parametric terms. Following microbiological investigations, no pathogenic microorganisms were detected such as: Salmonella spp., E. coli beta-glucuronidase positive, UFC/g, Listeria monocytogenes, etc., which would affect the health of consumers. Heavy metal residues (Cd, Pb) do not exceed the maximum permitted limits for this product, which proves the conformity and safety of matured beef during the shelf life.