Significance of Lactobacilli and Film Permeability in the Spoilage of Vacuum‐Packaged Beef

Abstract

ABSTRACT The spoilage of vacuum‐packaged fresh beef during storage at 5°C was studied using analytical taste panels. In the absence of contaminating micro‐organisms, meat spoiled due to the development of an “off” flavor described as “liver‐like.” This occurred even when the meat was packaged in bags made of film of very low oxygen permeability, but the rate of spoilage increased as the film permeability increased. Thus, vacuum‐packaged beef has a limited shelf life even in the absence of a significant population of contaminating microorganisms. Pure cultures of lactic acid bacteria increased the rate of spoilage, which was then due largely to the development of flavor defects described as sour, acid and bitter. Depending upon the strain of bacteria chosen, off flavor became significant 13—28 days after the population reached 10 8 /cm 2 .